Magnus Nilsson’s Cookbook
Faviken is the first major cookbook by Magnus Nilsson, the 28-year old chef whose restaurant is located on a 20,000 acre farm and hunting estate in Northern Sweden. In Faviken, Nilsson writes about how he only cooks with ingredients that are raised, farmed and hunted in the immediate vicinity of his remote restaurant. The food served at Faviken - from the dairy to the meat to the vegetables - is harvested, butchered and preserved by hand using the most natural and primitive methods possible, and Nilsson is in factor of simple cooking methods such as roasting over open coals. This approach results in the highly creative food and intense flavors of which, far from seeming traditional, are remarkable.
SD: No, [Hincapie’s fork] is actually from Bontrager’s Satellite line, almost from their commuter level, but it has dimensions that are appropriate for Roubaix. It’s an in-house made fork, made at Trek from OCLV carbon, it’s just on a different model bike.
CN: Is it a steel steerer?
SD: No, it’s aluminium; it’s been blasted then anodized black.
Well played, Cosmo. Well played.
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