Dear Reader,

Did you know that the Nordic countries are world leaders when it comes to sustainable food production, not least with regards to vegan options? That the world’s best gin is made in Sweden, or that there is a very special, nutty replacement for parmesan that can only be made here, in a small dairy up north? Scandinavian culinary culture is about far more than meatballs, pickled herring and smørrebrød – and even if those are the very things you’re the most excited about, we are convinced that you can learn a whole lot more from our food and drink special this month.

In addition to talking to the people behind our absolute favourites on the current Scandinavian culinary scene, we’ve done our duty and listed the more traditional yet quirky delicacies too, just in case you’ve got a Nordic trip booked and you want to know what to keep an eye out for, or – who are we to judge – you’re keen on an alternative type of drinking bingo while galavanting through the streets of your chosen Nordic capital. Moreover, we’ve spoken to who can arguably be called the face of Swedish food culture: Tina Nordström, whose TV shows and cook books have made life a whole lot easier, more fun, and of course yummier, for most Swedish families.

Cover star Nordström’s key motivation is to do good, and to help people, something that chimes in with the ethos of the unique schools we’ve featured this month, most of which are inspired by the educational ideas of N.F.S. Grundtvig, thus emphasising wellbeing and togetherness. As for Ingmarie Halling, creative director of Stockholm’s ABBA The Museum, she recalls Benny Andersson talking about music as a connecting force, too – as a comfort for a lot of people. If you’re in London this spring or summer, you can find out more at the ABBA: Super Troupers exhibition at the O2.

Alternatively, naturally, find comfort in food. Sandwich cake or bread cheese, anyone?