Food, of course, is one of the places where the principles of our We Made It series are often best expressed. And in a culture where value is increasingly put on hand-crafting and traditional methods, few have an approach that is as purist and deep-rooted as Ole Martin-Hansen.
From a tiny outhouse in Stoke Newington he has perfected a flavour that he grew up with, using an approach that he sees as art just as much as craft. Over on the Bruichladdich site, we find out about fishing under the midnight sun, the links to sonic arts, and "honouring the presence" of the fish itself.
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