The 

highlight 

of 

the 

day 

at 

Fjord 

Base

The smell of freshly baked rolls greets you already in the hallway. “Mmm, freshly baked rolls today!” you hear someone say. It’s a regular Thursday in the canteen at Fjord Base, where Anne and her team are in full swing preparing lunch for around 125 hungry colleagues.

The canteen at Fjord Base was established in the early ’90s, and Bistro To Kokker took over operations in 2000 with Anne Kalland at the helm. Oddny Bjerck joined in 2008, and together they have built what has become the most important gathering place on the base. Here it’s about community, well-being, and an investment in the work environment that’s felt every single day.

View from the kitchen counter

From the kitchen counter, the team has a view of the sea and all the activity on the base. This is where the day starts early with baking bread and prepping vegetables for the salad bar.

Word of the homemade rolls and the Skappel bread travels fast among colleagues when the smell fills the hallways as lunchtime approaches. On their busiest days, they can bake as many as 250 rolls.

Håkon says he kept a sourdough starter alive for a full three years, but when it was forgotten while he was on vacation, it unfortunately didn’t survive. The story is still told with a smile, and now he has a new sourdough starter that he hopes to keep alive for at least as long.

Planning and minimal food waste

Every Friday, Anne and the team plan the menu for the coming week and order the ingredients they need. Mondays often start with soup, and throughout the week they alternate between lighter lunch dishes and hot meals two days a week. Fridays always come with a little extra treat. Everything is made from scratch, and the team focuses strongly on using up leftovers in creative ways to avoid food waste.

The canteen is the heart of Fjord Base

Margrethe, who works closely with the canteen on meeting catering and in-house activities, has a feel for the pulse of the base.

“People walk through the door, catch the smell, and start looking forward to lunch. The canteen is the heart of the company. Pizza and tacos are especially popular. And the cinnamon buns? Yikes, they’re dangerous! It’s easy to overindulge. Many people take a few extra to have with coffee later in the day as well”, Margrethe says enthusiastically.

Camilla Åsvoll is a regular and gives the canteen a full twelve out of ten.
“I asked for sugar-free yoghurt, and they brought in a really good protein yoghurt that pairs perfectly with the granola Håkon makes. It tastes incredibly good!” she says.

Among the hot dishes, Camilla’s favourite is the wild mushroom soup, with the Skappel bread and the wholegrain rolls tied for second place.

A typical week

The week starts with planning and prepping all the food. Every morning the salad bar is filled with fresh vegetables, fruit, cold cuts, bread, and rolls. The salad bar is brimming, with a generous selection for those who want to eat extra healthy.

The mixes with legumes, fruit, vegetables, and oil-based dressings are especially popular, and the homemade soups have become a classic. Fish dishes and tapas are popular too.

At peak, the canteen has served up to 170 people in a day. “There have been some chaotic days when we weren’t quite sure how the food would be ready on time,” Anne recalls. But the team is well synchronized and always delivers right on time. Everyone is well-drilled, takes responsibility, and has fun while they work.

More than an everyday lunch

Throughout the year, different theme days are organized. Football Day, when everyone wears their favourite jerseys and English-inspired food is served, is especially popular. Grill Day outside is a five-star experience with everything from steak to sausages and fish, plus fresh salads and a cold buffet. The Christmas lunch is also a major highlight, with traditional cold Christmas fare, mulled juice and a cosy atmosphere.

The canteen has hosted many distinguished guests over the years. Politicians and top executives from other companies are always offered a taste of the good lunch when they visit, which sets a positive tone and framework for meetings.

From work training to permanent employee

For a time, Håkon was outside the workforce before starting a work-training placement through NAV. Today he has a permanent position at Bistro To Kokker and is an indispensable part of the canteen team at Fjord Base. “It has been rewarding and exciting to grow with the tasks. The freedom to develop the menu and try new recipes brings both a sense of mastery and everyday joy,” he says.

Work training has been a success for several people. Kamilla Indredavik, who is now part of the canteen team, thrives in the job. The great environment and daily exposure to many people make it a fantastic arena that provides both professional development and social confidence within a safe setting.

Joy at work is contagious

“The canteen is important for well-being. It’s an upgrade from a typical packed lunch and creates a social arena around a good meal. Having a canteen isn’t a given, and it’s an investment that truly elevates the workplace environment,” says Anne and Oddny.

For those who work in the canteen, it’s rewarding to help employees eat nutritious, delicious food. They meet everyone who stops by, receive great feedback, and get to develop the menu every single week.

The canteen team at Fjord Base also helps out elsewhere when needed. Among other things, they prepare food for nearly 400 participants at the annual business seminar Temposeminaret, where the Fjord Base Group participates as a sponsor.

Facts about the canteen

• Bistro To Kokker celebrates 25 years of running the canteen at Fjord Base
• Approx. 125 daily guests
• Opening hours: 11:00–13:00
• Florø’s best canteen
• Team: Anne Kalland (manager), Oddny Bjerck, Håkon Tveranger, and Kamilla Indredavik