Every so often, we have the privilege of catching up with collaborators, friends, and those who inspire our work at Veark. We visited Stockholm last week and stopped by to say hello to Marion Ringborg - a chef, restaurateur, TV personality, and author of cookbook Marions bord : Middagar för många. She's set to open the doors this Friday (Nov 28th) to her new concept and lunch spot, Studio Canteen.
Read on to discover what inspires her and the things that fascinate her these days.
Marion holding her cookbook
Where’s home?
Home is a wonderful townhouse just outside central Stockholm. It’s calm, close to nature, and still very connected to the city — the best of both worlds.
What did you serve last time you had guests?
I made hand-cut sourdough tagliatelle with fig leaf sauce and black caviar.
What are you working on now?
Right now I’m working on an opening — and developing the studio, allowing it to grow into its next phase. It’s a new chapter with more layers, experiences, and forms of expression.
Inside Studio Canteen kitchen
What's a tool you can't live without?
It might sound simple, but: a wooden spoon. I love working with natural materials, cooking slowly in a cast iron pan or a heavy pot, stirring with a wooden spoon. It’s grounding and connected to craft.
What does cooking mean to you?
Cooking means a great deal to me. I grew up in a home where food wasn’t always a given, so being able to work with it today —creatively, expressively, and artistically — is truly a gift. I don’t take it for granted. I have a deep respect for it. It’s a form of luxury and gratitude for me.
Previous event, photo by @dorpsons
Tell us something you are into right now. Anything!
It’s pumpkin season, and I know pumpkin has a bit of a bad reputation — many people think they don’t like it. But I love working with ingredients you almost have to “figure out” to reveal their best qualities. With pumpkin, you can really play with flavor, broths, and spices. I’m very much in a deep autumn mood — I love this season and this way of cooking.
Inspirations?
I'm inspired by art and experiences in general. When I create dinners or events, I often start from a feeling I want to evoke. I go to art exhibitions often. I recently returned to London, where I used to live, and visited some old favourites like St. John, Bread & Wine, and Rochelle Canteen. It was incredibly warming — it reminded me of the kind of cooking and hospitality I love. I felt taken care of, and that stayed with me.