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BURGER

Bargain burger chain bites designer revamp

Swedish fast food chain Max is linking up with one of the country's leading architectural firms as part of a mission to improve customer experience. But how much do cheap burger seekers care about interior design?

Bargain burger chain bites designer revamp
A Max restaurant in Skellefteå in northern Sweden. Photo: TT
Max is Sweden's oldest burger restaurant chain, launching in the Nordic nation in 1968, before both McDonalds and Burger King.
 
But the company's admitted its fast-food outlets haven't kept pace with the times and it's drafted in Wingårds, a leading Swedish architecture firm, to help revamp its 100 restaurants across Sweden.
 
The designers are best known for projects such as the Liljevalchs art gallery in Stockholm and Sweden's National Museum as well a new visitor centre at Sjöfallets nationalpark.
 
Architects at Wingårds says they don't expect Max to become instantly more “high brow”, but that they are discussing a wide range of options with the food firm.
 
“We are just in the beginning in terms of investigating opportunities,” architect Leila Atlassi told The Local.
 
“Max have asked us to create a new concept for both the interior and exterior of their restaurants – the facade, the layout…they have very high customer satisfaction regarding their food and want the dining experience concept to match, because they feel that is lacking right now,” she added.
 
“We work with a broad range of long term clients, not just the boutique projects like the museum that people will have heard of,” she explained, adding that she expected to be eating a lot of the company's fast food during the project.
 
“Of course – that's for sure!”
 
Meanwhile Max's president, Richard Bergfors, has said he is convinced that customers seeking a budget meal will be impressed by the upcoming changes.
 
“Wingårds…have an experienced team with broad expertise. Now we will jointly work out a concept that matches what Max stands for: simplicity for the guest, a love of good food, responsibility and sustainability. Our goal is to become a leader in the design of the fast food industry,” he said in a press release this week.
 
Global burger chains across Europe and the US are currently coming up against competition from rising numbers of fast food trucks and the resurgence of US diner-style gastro burger companies such as Gourmet Burger Kitchen and Byron. In Sweden, independent burger firms include Flippin' Burgers, Marie Laveau, The Barn and Bistro Bon.
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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.

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