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From Sea to Table
The MUNCHIES Guide to NorwaY 1/5

The journey starts in Oslo where we meet our host Halaigh Whelan-McManus at Maaemo, the three-star Michelin restaurant where he works as a souschef. After talking to his boss about the wonders of Norway’s nature and culinary potential – and having a chat with locals about what Norwegians really like to eat (yes, you guessed it, frozen pizzas), Halaigh heads to the west coast to go diving for some of the world’s most sought-after scallops. After eating raw, live scallop on the boat, the fishermen invite Halaigh back for a home-cooked feast with scallop gratin , bacon-wrapped scallops and plenty of cold beer. Further down the south-coast, in Stavanger, we get a sample of what happens when these scallops get into the hands of a sushi master. At sushi restaurant Sabi Omakase, head chef Roger Asakil gives Halaigh a lesson in how to cut fish, before treating him to sushi made with a local twist, including smoked reindeer heart.

Produced by VICE Denmark
Content Producer
: Vibeke Bang Jensen
DOP: Mathias Arvedsen & Mads Roikjær
Sound Recordist: Håkon Julsrud

Producer: Nadja N. Kristensen
Assosiated Producer: Lars Hinnerskov & Andrea Ottmar
Production Assistent: Sandra Vinge & Grace Heide
Editor: Max Siegal, Frederik Paludan & Oliver Hagde

Dining in Snowy Heights
The MUNCHIES Guide to Norway 2/5

The “fjell” - the mountain - is an integral part of Norwegian culture. Also when it comes to food. Halaigh meets up with Randi Skaug who has scaled Mount Everest and the world’s highest peaks, and together they hike up Preikestolen, near Stavanger. Before they encounter terrifying weather that sees them clinging to the edge of the mountain, they enjoy a lunch of traditional “fjell food”, including boiled beets and more reindeer heart. The snowy landscape continues in Trondheim, where Halaigh attends the world cup ski jump competition and feasts on waffles - alongside ski jump superstars and the future king of Norway. Back in Stavanger, Halaigh gets to indulge in one of his food passions, sardines, when a local expert treats him to racks and racks of the little golden jewels.

Produced by VICE Denmark
Content Producer
: Vibeke Bang Jensen
DOP: Mathias Arvedsen & Mads Roikjær
Sound Recordist: Håkon Julsrud

Producer: Nadja N. Kristensen
Assosiated Producer: Lars Hinnerskov & Andrea Ottmar
Production Assistent: Sandra Vinge & Grace Heide
Editor: Max Siegal, Frederik Paludan & Oliver Hagde

Champion Cod and Deep Dives
The MUNCHIES Guide to Norway 3/5

Norwegian cod is a big deal – and not just in Norway. The famous skrei cod is salted, dried and exported around the world, where it’s a treasured ingredient. Halaigh gets to experience this wonder up-close when he travels to Henningsvær, a fishing village that is the epicentre of the skrei industry. He attends the skrei World Cup, meets the kids who make a fortune by cutting out cod’s tongues, and gets a cooking lesson from a local pro. Then Halaigh is off to meet his friend Roddie Sloan who delivers shellfish to some of the world’s most famous restaurants, including Noma in Copenhagen, where Haliagh used to work. Together they go hunting for seaweed, urchins and scallops and cook everything over open fire back at Roddie’s Arctic farm - where Halaigh gets to spend the night in a hammock.

Produced by VICE Denmark
Content Producer
: Vibeke Bang Jensen
DOP: Mathias Arvedsen & Mads Roikjær
Sound Recordist: Håkon Julsrud

Producer: Nadja N. Kristensen
Assosiated Producer: Lars Hinnerskov & Andrea Ottmar
Production Assistent: Sandra Vinge & Grace Heide
Editor: Max Siegal, Frederik Paludan & Oliver Hagde

Northern Exposure
MUNCHIES Guide to Norway 4/5

We travel to the northernmost parts of Norway and start off in Finnmark where me meet the young Sami reindeer herder Jon Mikkel. Jon Mikkel is carrying on the family business and tradition, and he takes Halaigh on a life-changing experience on the mountain where they catch a reindeer and butcher it on the snowy peaks. Jon Mikkel’s grandmother then cooks up a feast of reindeer tongue and blood pudding, before Jon Mikel teaches Halaigh about the indigenous singing style called joiking. Further up the northern coast, Halaigh heads out on sea to catch some of the most delicious – and biggest – king crab on this planet. The captain is a man of few words, but he ends up cooking a glorious meal of fresh crab claws and "special sauce".

Produced by VICE Denmark
Content Producer
: Vibeke Bang Jensen
DOP: Mathias Arvedsen & Mads Roikjær
Sound Recordist: Håkon Julsrud

Producer: Nadja N. Kristensen
Assosiated Producer: Lars Hinnerskov & Andrea Ottmar
Production Assistent: Sandra Vinge & Grace Heide
Editor: Max Siegal, Frederik Paludan & Oliver Hagde

The City Life
MUNCHIES Guide to Norway 5/5

In this final episode, Halaigh heads back to Oslo and starts the day with a cup of coffee at cult barista Tim Wendelboe’s cafe. Tim has long queues of coffee lovers from all over the world lining up to try his famous light-roasted brews, and Halaigh learns why coffee is considered Norway’s national drink. Refuelled on trendy brews, Halaigh joins up with his boss Esben at Maaemo, who cooks waffles and takes Halaigh on a night out on the town in Oslo. They start off at Pjoltergeist, a restaurant located in an old Hell’s Angels clubhouse, where the chefs serve some of the most progressive cooking in the Norwegian capital: from pig’s heads to cod’s tongue. Halaigh wraps up the night at Kniven, a bar dedicated to all things black metal and quality beer.

Produced by VICE Denmark
Content Producer
: Vibeke Bang Jensen
DOP: Mathias Arvedsen & Mads Roikjær
Sound Recordist: Håkon Julsrud

Producer: Nadja N. Kristensen
Assosiated Producer: Lars Hinnerskov & Andrea Ottmar
Production Assistent: Sandra Vinge & Grace Heide
Editor: Max Siegal, Frederik Paludan & Oliver Hagde

CHEF'S NIGHT OUT: KADEAU

We never imagined that a Chef's Night Out with the crew from restaurant Kadeau would be dull, but nothing quite prepared us for this whirlwind of culinary escapades. 

Produced by Vice Denmark
Director
: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær & Oliver Hagde
Production Assistent: Sandra Winge & Simon Espholm
Editor:
Daniel Neutzsky-Wulff & Rune Andersen
Post Coordinator: Ane Krarup

How to Make a Boozy Grasshopper

Geoffrey Canilao, bar manager at Copenhagen cocktail bar Balderdash, shows us how to create a boozy Grasshopper; a creamy, mint-flavored after-dinner drink with absinthe bitters. Guaranteed to get the party started.

Produced by Vice Denmark
Director
: Mathias Arvedsen
Producer: 
Sandra Vinge
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær & Oliver Hagde
Production Assistent:  Simon Espholm
Editor: Andreas Krogh

CHEF'S NIGHT OUT: HIJA DE SANCHEZ

Rosio Sanchez has changed the taco game in Copenhagen. The Chicago-born chef is the owner of Hija de Sanchez, where the moles, paletas, and tacos al pastor are made with skill, love, and appreciation for authentic Mexican recipes. In this episode of Chef's Night Out, Rosio cooks up a taco feast for her friends before they head out on the town in Copenhagen.

Produced by Vice Denmark
Director
: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær & Oliver Hagde
Production Assistent: Sandra Vinge & Simon Espholm
Editor: 
Rune Andersen
Post Coordinator: Ane Krarup

MUNCHIES PRESENTS: THE ART OF MAKING DANISH HOT DOGS

Irish chef HalAigh Whelan-McManus, who cooks at Maaemo, a three-starred Michelin restaurant in Oslo, Norway, visits Copenhagen to take a close look at traditional Danish hot dogs.
 

Produced by Vice Denmark
Producer: Vibeke Jensen
Assosiated Producer: Lars Hinnerskov
Supervising Producer/DOP: Mathias Arvedsen

Camera/Editor: Oliver Hagde
Production Assistent: Sandra Vinge

MUNCHIES Presents: A Day in the Life of Restaurant 108

For one whole day - from the beef garum pastries being glazed at 6am to the last dish leaving the kitchen in the evening - Munchies got to be a fly on the wall at restaurant 108 in Copenhagen. Chef Kristian Baumann opened 108 this summer in partnership with Noma, the world-beating restaurant that forever changed dining in the Nordic region, so the spotlight has been intense.

Even though 108 shares ideas and a fermentation lab with Noma, the restaurant is very much its own place: It doesn’t require a black Amex to eat here, it has an a la carte menu with generous sharing dishes, and a bustling café.

We got to follow Kristian and his staff around the kitchen and dining room, we went to the organic farm where they source produce, and the sommelier took us on a wild boat ride to pick up wine supplies delivered from France by sea.

Produced by Vice Denmark
Director
: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær & Oliver Hagde
Production Assistent: Sandra Winge & Simon Espholm
Editor: 
Oliver Hagde
Post Coordinator: Ane Krarup

HOW TO MAKE KOMBUCHA WITH LISA LOV

In this episode of HOW TO Lisa Lov from Relæ shows how to make a Kombucha, a sweet Chinese tea made from a fermented scoby. The only thing you need to get a scoby is to know someone who owns one. 

Produced by Vice Denmark
Director/Producer: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær
Production Assistent: Cecilie Majland & Simon Espholm

Editor: Oliver Hagde

 

CHEF'S NIGHT OUT: KJØBENHAVN

Head chef Rasmus Lund Jonasson brings his restaurant manager and a couple of old mates on a truffle, sausage and wine­fuelled quest to visit some of their favo-urite haunts in Copenhagen Denmark.

Produced by Vice Denmark
Director: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær
Production Assistent: Cecilie Majland & Simon Espholm
Editor: Oliver Hagde

 

HOW TO MAKE WONTON SOUP WITH LISA LOV

Lisa Lov is the chef behind Copenhagen's exciting new Chinese-inspired restaurant Tiger Mom, which is due to open in 2017. In this video, Lisa is back at restaurant Relæ, where she used to work, for a wonton masterclass.

Produced by Vice Denmark
Director: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær
Production Assistent: Laura Kragholm
Editor: Ognjen Curcic

Rick Astley Brews Beer in Belgium: Craftwerk with Mikkeller

Mikkel Borg Bjergsø is the man behind the world-renowned brewery Mikkeller, which revolutionized the craft beer game in Denmark and now runs bars and restaurants around the world. Mikkeller doesn't have a permanent brewing facility, but makes most of its beer at a high-tech plant in Belgium.

Produced by Vice Denmark
Director: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær

Editor: Oliver Hagde
Production Assistent: Ida Maj Eriksen & Simon Espholm

How-To: Make Danish Open-faced Sandwiches

Haleigh Whelan-McManus is a chef from Dublin, but he's spent enough time in Denmark to know how to make the national lunchtime tradition: open-faced sandwiches. Halaigh, who previously worked at Noma and is now souschef at Maemo in Oslo, gives the Danish classic his very own spin with fresh mackerel and beer-pickled onions.

Produced by Vice Denmark
Director: Agnes Tine Tolbøll
Producer: Sandra Vinge
Supervising Producer: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera/Editor: Oliver Hagde

Production Assistent: Melitta Capolei & Simon Espholm

The Freeze-Dried Craft Beer of the Future: Craftwerk with To Øl

In this episode of Craftwerk we meet Tobias and Tore, two high school friends from Copenhagen, who run the brewery To Øl ('two beers'). We join them at the opening of their new brewpub, handing out thousands of free beer at the launch party.

Produced by Vice Denmark
Director: Mathias Arvedsen
Assosiated Producer: Lars Hinnerskov
Camera: Mads Roikjær

Production Assistent: Simon Espholm
Editor: Oliver Hagde

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