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With us you will find different greenhouses where we grow all year round. We also have open-air crops in the form of beets, strawberries, beans, pumpkins and cabbage. Irrigation is done from nearby streams and nutrition comes from composted material, some coffee grounds and manure from the sheepfold or other animals. Spills and leftovers from cooking feed our pigs. At the plant, we use electric vehicles to transport.
Our pigs, which are located in the northern parts of the farm, have a plethora of paddocks. Galt and sows are mixed and cults are born in the timbered huts (which are timbered by the Mill some distance from here) The breeds are Linderödshog and Duroc. Kenny is in charge and among the animals' food are the whey from Ysteriet, food scraps from the Hotel and schools in the municipality. They are especially fond of the leftovers from afternoon coffee and the bread from breakfast. Lambs can also be seen in Hagarna during the summer. The quails have their house in Sigrids Hage. A snag as good as any!
In the fantastic new Längan, bread is baked 7 days a week. Annika is the supervisor and 4 other people roll, fold, spin and bake. Both in wood burning oven and ordinary electric. The flour comes from Teve Kvarn. The most appreciated product is probably the mjhhuka flatbread. At the Hotel we bake on the same flour and here too the business runs 7 days/week. Bread for 50,000 breakfast guests/year, among others
In the ysterium, cheeses and fermented milk products are created on organic milk from three different farms in Järbo. The milk is collected in the morning and pasteurized before it ends up in the cheese maker. 4 people work daily to stir, set, break, shape, turn, salt and occasionally flavor. Hadeel which is Dairy ensures that it gets really lovely and flavorful cheeses. Everything from really fresh to layered piquant and fresh stinky cottage cheeses. We have a cheese for every taste. At least...
In Charkuteriet, five people are hiding with Mats in charge. Krister often goes out with the Foodtruck together with Jaja and Yasan and sells their products. Then Taki is at home spinning sausages or salting the ice cream batter. Here we can refine all the animal proteins we have at Högbo Bruk and also a lot more from neighbouring farms.
In vegetable processing, Sandra keeps and pickles, juices and ferments the vegetables we have here and the berries and fruits we have access to from the area and throughout the municipality.
With Högbo Brukshotell's very own chocolate master Adrian Lutz in the lead, we produce small, flavorful works of art in all sorts of colours, shapes and flavours. Only the imagination sets the limits. They are available to taste at the Chocolate Table in the evening hours at the hotel. If you want to buy them home, they are packed in beautiful boxes of different sizes and can be found on the shelf both at the hotel and in the Gårdsbutik. The raw cocoa and raw chocolate are purchased from Felchlin in Switzerland, Malmö Chokladfabrik and Valrhona in France. We haven't been able to grow it here yet!
We have joined the beer workshop. In the cellar of the New Manor we brew our own beer. So far on a small scale with carefully selected assortment. The beer is brewed by Jonas as you otherwise see in the restaurant and it is served exclusively in the bar of the hotel.
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