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British enthusiasm for all things Scandinavian - from minimalist design to detective stories - has spread to the northern larder, well stocked as it is with smoked fish, venison, pickled vegetables, sourdoughs and crispbreads.

For the dedicated Scandophile, a plate of Ikea meatballs no longer cuts it. And while a new wave of high-end restaurants may scratch an itch, the best way to understand Nordic food is to pick a country, make the short trip north and eat what you find - ideally having caught or foraged it yourself.

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.