Myken changed not only where I live, but also the way I work.

After years of travelling the world to find stories, I now live in a place that provides an endless supply of them. My work has gradually shifted from documenting destinations to helping create experiences around one – through hospitality, whisky, photography, writing and the people who call this island home.

THE STILL HOUSE

The Still House is a small hospitality project on Myken that I am developing together with local partners. It consists of four architect-designed island suites, created as a place to experience Myken slowly and intimately – through its landscape, architecture, food, whisky and everyday island life.
My background in travel journalism has given me a particular interest in what makes a stay feel like more than accommodation. With The Still House, I am exploring how thoughtful hospitality can become part of the story of a place: how architecture can respond to its surroundings, how a small-scale property can work with the character of a community, and how the experience of staying somewhere can be deeply connected to place.

The project is also part of a wider ambition for Myken – to develop experiences that invite people to discover the island without compromising what makes it special.

MYKEN DISTILLERY

I work with brand, communication and international marketing and sales for Myken Distillery, helping tell the story of a small Norwegian whisky distillery that has grown out of this very unusual place.

The distillery has become an important part of Myken's identity and a reason for people from around the world to make the journey here. My work is about more than communicating a whisky brand; it is about telling the story of the place the whisky comes from, and developing the experiences that surround it.

This includes everything from brand strategy and storytelling to international markets, photography, digital communication and the development of experiences for visitors to the island – from whisky tastings in the Whisky Cathedral to events, hospitality and collaborations.

Working with the distillery has given me a close understanding of how a strong local product can become part of a destination's identity, and how tourism, hospitality and local businesses can reinforce one another when they grow from a genuine sense of place.

WRITING & PHOTOGRAPHY

The heart of my work for more than two decades.
My extensive travels as a writer and photographer turned into a career in travel journalism, eventually becoming Editor-in-Chief of Vagabond. I have always been drawn to stories that go beyond the destination itself – to the people, landscapes and everyday life that give a place its character.

Today, much of my work is rooted in the places closest to me. I photograph, write and document life on the Norwegian coast, while continuing to work on projects that explore travel, culture and a strong sense of place.

In 2024, I co-authored ØYA Myken, Maten og Menneskene, a book about the island's food, people and way of life. The book grew out of a desire to document the Myken that exists beyond its dramatic landscape – the people who live here, the food they make and the stories that hold a small community together.