3,4 and 6th September we will have a workshop for around 60 Chefs (20 each round)from all around Sweden and also Finland and Norway. Graham will support us . The Chefs will learn everything from farming , slaughtering and cutting. After the lecture the Chefs will be divided in groups of 4. Each group will than make an Starter and a Main course. Time limit for this is 1,5 hour. After this we will have a joint dinner whereby each group serve a taster of the dish they made served with NZ wines , presented by a Sommelier .