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Upcoming dates
Feb 7 9:00 AM-12:00 PM
CULTIVATION COURSESinarpsvägen 164, 269 93 Båstad
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Feb 14 9:00 AM-12:00 PM
SAUSAGE COURSE - learn the basicsSinarpsvägen 164, 269 93 Båstad
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Feb 21 3:00 PM-9:00 PM
COOKING CLASSESSinarpsvägen 164, 269 93 Båstad
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Feb 28 9:00 AM-12:00 PM
CULTIVATION COURSESinarpsvägen 164, 269 93 Båstad
Read moreBook
Feb 28 9:00 AM-12:00 PM
SAUSAGE COURSE - learn the basicsSinarpsvägen 164, 269 93 Båstad
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Explore our offerings
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COOKING CLASSES
*Welcome to cooking class! * Feb 21: PUTTING GOLD EDGE ON EVERYDAY - We cook a handful of different dishes from simple and affordable ingredients that become tasty and satiating everyday dishes. Good price, but still allows you to invite friends to a weekday dinner. March 21: TAKE THE EASTER BUFFET TO NEW HEIGHTS April 11: COOK A FESTIVE MEAL - We cook a really festive three-course dinner that we then serve up and feast on.
From SEK 1,650
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SOURDOUGH COURSE - Rolls
*Welcome to sourdough course! * In this course you will learn how to bake crisp and really tasty rolls of sourdough. You do not need to have any prior knowledge. After completing the course, you will have the knowledge needed for our sourdough course with a focus on bread. The course setup alternates practical moments with theory (and fika). We start by baking pre-prepared doughs and try different toppings (eg cheese or poppy) or bake them completely smooth. We put new doughs by hand and go through the theory and technology of dough making. We go through the whole process (e.g. autolysis and folding techniques) physically, interspersed with theory. We serve coffee, tea and morning coffee - eaten standing up or when it fits between moments. The Course Leader is Felicia Lawurn Garellick, self-taught baker who previously built and operated Vilgot's sourdough bakery in Våxtorp. Felicia is curious and passionate, loves to bake and constantly develops and tries new recipes and methods. As a young and self-taught baker, she has a good understanding of what it is like to be a beginner and to be able to handle dough that is consistent with dough. As a course leader, she is educational and present and will guide you through the entire process.
From SEK 995
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SOURDOUGH COURSE - Bread
*Welcome to sourdough course! * In this course you will learn how to bake really tasty sourdough breads. You need to have some prior knowledge and some habit of baking. One tip is to first take our sourdough course with a focus on rolls. The course setup alternates practical moments with theory (and fika). We start by making patterns and baking from pre-prepared dough. We put new doughs by hand and go through the theory and technology of dough making. We go through the whole process (e.g. autolysis, folding techniques, rounding and forming) physically, interspersed with theory. We serve coffee, tea, afternoon coffee and snacks - eaten standing up or when it suits between moments. The Course Leader is Felicia Lawurn Garellick, self-taught baker who previously built and operated Vilgot's sourdough bakery in Våxtorp. Felicia is curious and passionate, loves to bake and constantly develops and tries new recipes and methods. As a young and self-taught baker, she has a good understanding of what it is like to be a beginner and to be able to handle dough that is consistent with dough. As a course leader, she is educational and present and will guide you through the entire process.
From SEK 1,450
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SAUSAGE COURSE - learn the basics
Under the guidance of our charcuterist Fredrik, you will get three hours of basic sausage knowledge and a first contact with the craft of stuffing sausages. We weigh up spices, mix with the meat raw material in the sausage chop and stuff sausages with the help of a sausage syringe and peeler. With you home you get about 1.5 kg of freshly stuffed salsiccia that you can prepare and serve until the evening. You may borrow a protective coat, shoes and headdress when you enter our food premises. Feel free to take an extra undershirt because it can get cold in the charcuterie after a few hours. We finish just before noon so take the opportunity to have lunch in the bistro to round off the experience. We serve a tasty and filling plate with local ingredients. Book a table at .
From SEK 1,250
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STYCKNINGSKURS - lär dig grunderna
Under the educational tutelage of our master cutter Dick, you will have to try out the craft of cutting down half a lamb and then finely chop the details as you want them. You will gain a clear understanding of the anatomy, how the parts are connected and why some details are darker than others. And you will bring home an amazing lamb meat — flavorful and tender — and that you have cut yourself. The course costs 895: - per person. The cost of half a lamb is added (the current price will be announced later). We finish just before noon (on Saturdays) so take the opportunity to book lunch in the bistro to round off the experience. We serve a tasty and filling plate with local ingredients. Book a table at .
From SEK 895
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CULTIVATION COURSE
*Get on course and become a better grower! * We kick off the year with a series of three course sessions that will get you both ready and excited for the 2026 growing season. You can choose only one of the courses below, but you will get the most out of the setup if you go to all three (plus quantity discount - see below). Feb 7: PLAN YOUR GROWING - Plan ahead for the growing season! Advice and tips on planning, placement and design of growing areas. How do you get space with green manure, nursery stock and compost? How do you combine direct seeding with pre-cultivation for efficient use of the growing beds? Proposals and principles for different systems of crop rotation. Tips for this year's big seed order. Feb 28: INCREASE HARVEST - We review the basic conditions that apply when growing ordinary vegetables in the open field. You will receive suggestions for measures in case of common crop failures and best preparations for different crops. How should you think to get as much food on your plate as possible - a lot of fresh primroses during the summer and storable vegetables for the winter! March 14: COMPOST, SOIL & FERTILIZER - How do you get to know your soil and what it needs? We go through different soils, soil samples you can make and different fertilizer preparations - manure, compost, biochar, nettle water, gold water, cover cultivation, green manure and more. You'll get a thorough rundown of what is needed to succeed with your garden compost and tips on how compost and decomposition can make piles of leaves and weed cleaners a lovely part of your garden instead. Also book in at our seed swapping cafe on February 28. *Course leader: * Nina Trägårdh, a biologist and former teacher in horticulture at Fristads Folkhögskola, holds the courses. Assisting is Lina Lindegren, a landscape architect and ambitious hobby grower. *Arrangement: * 9-12 Lecture, photo show and breakfast. Practical examples in our own farms and good and bad examples to learn from. *Price: * the courses cost 645 SEK per course or 1750 SEK for all three. If so, book the first two occasions and we will send you a discount code that will give you a deduction on the third course.
From SEK 645
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SEED CHANGER CAFE
*Welcome to the Spring Seed Swap Cafe! * We snack, swap seeds, tip seeds to order and fold small paper envelopes to take the seeds home in. Bring your excess seeds and swap with each other. It can be from your own seed growing or that is left over from what you ordered for this year's crops. Nina and Lina are on site for growing tips and questions and general talk and pep for the 2026 growing year.
From SEK 100
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FOOD TREKKING in Sinarpsdalen
With David as an inspiring guide, we will take you on a hike through the Sinarps Valley. The hike is about 7 km long and runs through a hilly and beautiful landscape, with trails dating back many generations. We head up to the heights overlooking the valley and then wander into the magical landscape at the bottom of the valley. David talks about the landscape, animals and agriculture - about the everyday life of a farmer and how it makes an imprint on the landscape, now and then. We meet our flocks of cows and sheep, talk about food crafts, the concept of terroir and some conditions of organic farming. Food & drink is not lacking! We offer tastings and appetizers out in the countryside. It will be our own charcuterie and other local delicacies. The walk then ends at the farm's bistro where we sit down to a table for a tasty and warm meal with dessert and coffee. Beer and wine are also served for those who wish (not included in the ticket price).
From SEK 1,495
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GUIDED TOUR - take you out into the countryside
Follow David around the farm and out into the countryside and greet cows, sheep, lambs and calves. Perhaps you can scratch the nicest mountain cow on the forehead, feed the lambs with pellets or release the cows to new pastures. We adapt the tour according to the weather, the season and what animals are in the vicinity of the farm. No round is the same as the other. The tour costs 95: - per person. Free for children under 12. Please book a harvest menu to round off the experience. You can find food tickets here.
From SEK 95
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About Lindegrens

Days on the Farm
Here the country breeds mountain cow and red hill, as well as sheep of different breeds graze. We stuff sausages, air dry ham and hang butter meat from beef, lamb and pig. You are welcome here for a visit to the shop, a hike in the valley or to celebrate something with work or family.

Organic Growing
Our animals keep the beautiful landscape open and contribute to biodiversity. Our operation is ecologically approved. Do not use pesticides and artificial fertilizers. In principle, only grass is used as fodder and the animals drink from the streams.

Collaborations with neighbors
Beef and pork meat in the store is usually from our own farm. So we can guarantee quality and animal welfare. Our high standards also apply when we buy animals from elsewhere. We visit every farm that rears the cattle, lambs and pigs that we then slaughter and dismember ourselves.