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Eriksen, Gunn (1956–)

Norwegian chef. Born 1956 in Grimstad, Norway; m. Fred Brown, 1984.

Famed chef and restaurateur, 1st trained as a weaver and ceramicist in Ullapool, Scotland; helped future husband open Altnaharrie Inn across Loch Broom from Ullapool (1976); joined him at Inn (1980), married him (1984), and began cooking there despite lack of formal training; became known for incorporating unusual native ingredients, such as nettles, sorrel and hawthorn sprouts, as well as local seafood and imported foods; developed a distinctive cooking style which brought worldwide renown; was also influenced by Scandinavian heritage, creating culinary blends; her restaurant earned 2 stars from Michelin (1994), the only Scottish eatery to receive the honor; built up a devoted clientele and glowing reputation despite isolated location accessible only by boat; was forced to sell inn after 22 years due to severe back problems (2003).

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Eriksen, Gunn (1956–)

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