Kristian Hviding Kvam


-We have passion, says big brother and master watchmaker Lars Christian when I ask how Tidemann Watches managed to establish a luxury watch boutique in record time. Tom Andre, is both the younger brother and manager of the boutique. He nods. Ironically they opened the doors to their boutique on Black Monday of 2008. Dow Jones took a plunge on Monday 6th of October 2008, and the rest of the world markets followed. This date will forever go into history as the day when the stock markets crashed.

When I visit the store 7 years later the brothers have just received the first delivery of watches from one of the leading manufacturers of luxury watches. The delivery from A. Lange & Söhne marks Tidemann Watches position in the norwegian luxury market.

Urmaker Tidemann luksus klokker
Brothers Tidemann – Tom Andre (left) and Lars Christian (right)

A.Lange & Söhne

Glashütte Original was the first brand the brothers signed.

-We worked hard with this brand. We established Glashütte Original in the norwegian market, and we established our boutique with this brand. Says the brothers. Their success with GO was noticed in Switzerland and more brands followed. Today they have Vacheron Constantin, Jaeger LeCoultre, Cartier, Piaget and Frederique Constant. Signing on A. Lange & Söhne is the icing on the cake.

-The fact that we managed to sign all these great brands is something we are incredibly proud of, says Lars Christian.

-Look at these watches from A. Lange & Söhne. The bear every sign of great workmanship. Lars Christian’s eyes glow. We are back to the passion. His arms wave in every direction and he runs to the back of the store, where his workshop is, to show me a pocketwatch he is servicing.

-Look at this beauty! An A. Lange & Söhne 1891 pocket watch. Look at this. The movement looks as good as new. Look at how the balance swings. He is almost shouting now.

A.Lange & Söhne

Already a watchaddict, Lars Christian and a friend started hanging around in the boutique and the workshop of Alf Lie as kids. He graduated a watchmaker in the late 90s and took over Norways oldest workshop in Fagernes.

Tom Andre have always had the interest for watches. But he ended up a lawyer. A chance meeting with a Lange 1 in the storefront window of Wempe in Germany made his destiny.

-Right there and then I knew I had to get A. Lange & Söhne to Norway. That was my life goal. Now we are there, he says with a big smile on.

-Now we have two of the top brands in the watch industry. Vacheron Constantin and A. Lange & Söhne. It is exciting how these brands manage to make contemporary and innovative watches still with a deep respect for their history and heritage. These watches are all top level workmanship. Art.

-In a time where you change your smartphone once a year these watch brands represent the antipode. The mechanical watch symbolize something lasting. They last for hundreds of years and for generations.

Lange 1
A.Lange & Söhne Lange 1


In 2008 the brothers had a goal to sign on the first top brand within 10 years. It had been the dream of Tom Andre since his trip to Germany, but the Tidemann brothers never expected A. Lange & Söhne to the boutique in just 7 years.

-We hoped for one of the five big ones in 10 years. It is usually 50 years to build a portfolio like ours. The brands we have now is the brands we aimed for 7 years ago. Mission accomplished.

Tidemann Watches is located in between Mulberry and Louis Vuitton in one of Oslos main streets for luxury. The brothers did not have an easy start in this location.

-With the world economy at it’s knees there where no banks willing to invest in our project. We had to roll up our sleeves and do the job ourselves.

-It has been an extreme amount of hard work and we have both sacrificed a lot to get this boutique to the level we aimed for. It is amazing what you can accomplish when you are driven by passion. At the same time we have to realize that we need to be here for our customers and it’s been nice to experience how well both the norwegian and international customers have welcomed us. We are happy to create lifelong relationships with our customers every single day, says Tom Andre.

What Tidemann Watches have managed to establish in just 7 years is nothing but spectacular. They have both been an important driver for the growth in the norwegian watch market and they have challenged the established businesses in the industry. The result is a larger variety of brands over all in norway. The victor of all this is the watch enthusiast.

Urmaker Tidemann
Tidemann Watches




Haandbryggeriet show us their new production facilities in this short video on beerproduction.

Rune Eriksen is one of the entrepreneurs behind Haandbryggeriet. He has got a vast knowledge on beer and beerproduction. He shows us the process from malt to bottled beer.

Our videos on beers:


American Pale Ale

India Pale Ale

All videos in norwegian only. Sorry.

Read my opinion on Haandbryggeriet in general here.


All men have a close and ambivalent relationship to shaving. For some men shaving is automatic. For others it is an annoying duty. Some men just avoid the whole problem by growing a large and wild beard.

I used to be the other kind. The annoying duty kind of guy. But by investing a little time training and a few drops of blood I managed to master the traditional straight razor. Then shaving became a pleasure. Something I could use to escape a busy schedule and shouting kids for 30 minutes. It’s daddytime in the bathroom.

Straight razors look horrific. But they really are not. Trust me. For most guys the real challenge is to get the correct equipment and training.

I will try to teach you what I know about straight razors, about soaps and brushes, about steel and sharpening. I will tell you where to shop and what you need to consider if buying new gear or vintage gear. You will master this great art of shaving!

Barberkost til barbering
Brush and foam
Barberkniv til barbering
Straight razor

Haandbryggeriet is one of my favorite norwegian breweries.

The reason for that is that they have always been consequently rebellious and challenging when it comes to taste. They see no remorse when mixing malt and hops with the extremely sour norwegian red currants to make Lambic. They are also always experimenting with new tastes and formulas. They fail now and then, but that is what you do when the risk is high. The other reason why I love them is that they also have an innate ability to balance dominating aromas. Haandbryggeriet makes beer that can be quite distinct on taste. If they promise a smoky character, it will be smoky. Almost like a kick in the groin smoky. If they promise bitterness, you will get bitterness like a slap in your face. But it is always in balance, never too dominating. I know several brewmasters that envy their guts.

I short you can say that the Brewmaster at Haandbryggeriet have good tastebuds and a special enthusiasm for making great beer. The beer from Haandbryggeriet is workmanship. You can see it, and you can taste it.

You can now see the new video from inside the Haandbryggeriet brewery. We will also introduce a couple of short presentations on beer types. Videos is in norwegian only. Sorry.



American Pale Ale

India Pale Ale


In my opinion nothing beats oysters at a good seafood restaurant. But did you know that you could harvest your own oysters? And that it’s easy. And even tastier than at the restaurant.

On a good day I can harvest a bucket full of oysters in a couple of minutes. With guests waiting, and enjoying their wine there is no rush. You need local knowledge of your shoreline and you have to be willing to get wet. The reward is outstanding!

Oysters live on a firm bottom from just below low tide level to about two meters. They often grow on small rocks and mussels. The water needs to reach about 16-18 degrees celsius during summer, but the quality of the meat is at it’s best during fall and into the winter. You can certainly eat oysters all year around.

Oysters are safe to eat straight out of the sea, but you need to know that the algae that they feed on are safe. In Norway we have a website to tell us if they are safe. Find your local fisherman or online service.


In my book there is only three ways to prepare oysters. The best one is freshly shucked straight out of the water. A few drops of lemon does not hurt but it will cover the great taste. If your guests enjoy oysters this is the way to serve them. The taste and texture of the oyster is unsurpassed in this manner.

To shuck the shells you need a knife and a steady careful hand. I use an oysterknife or a dull knife of any kind. You can probably learn to shuck oysters in about two minutes on youtube. A great video you can find here.



An other favourite is to put the whole oyster on the BBQ and turn up the heat. When you can hear them POP they are ready. With this technique you can open a lot of oysters for a lot of people in no time. Just make sure the lovely oystergravy from inside the shell stays in the shell when serving it.

Now, if your guests are novice oysterlovers you may destroy your lovely oysters by doing the Oyster Rockefeller. Ok, it’s a guilty pleasure of mine. Who cares when the sea is full of them. Put on some cheese and Pernod and slurp up them up.

Check out my Oyster Rockefeller recipe below.

It is important to recognize two different kinds of oysters in Europe. We have the European Flat Oyster and we have the intruder, the Pacific Oyster. Both is dependent on relatively hot waters at between 16-18 degrees to spawn during summer.

In northern Europe the invation of the Pacific Oyster is unwanted. And they are delicious. So harvest and eat as many as you can. The European Flat Oyster is endangered. Please leave them where they are.

Source: Institute of Marine Research

European Flat Oysters (left), Pacific Oysters (right)


Oyster Rockefeller:

  • Oysters, opened in shell with liquid
  • Finely chopped spring onion
  • Finely chopped garlic
  • Finely chopped parsley
  • Pernod (optional, but worth the effort)
  • Butter
  • Panko
  • Parmesan

I do mens recipes. A dash of this and a dash of that. I find that to express individual taste. How much of each defines your final product.

Chop herbs, spring onion and garlic as fine as possible. Melt a chunk of butter and toss in the greens before the butter turns brown. Let the greens get shiny in the butter. If you decide to go for the Pernod this is where you do it. Reduce the mix to half.

The Panko may be chopped in a mixer with more parsley and parmesan. But not a necessity.

Have the oysters on a salt covered tray to stabilize the oysters so their fluid stays inside. Put a generous tablespoon of buttermix on each and cover with a fine layer of panko-parmesan.

Leave it in the oven for about 10 min on 220 degrees celsius (425 F) or at 250 degrees (480 F) for 4 minutes.

All done. Enjoy!



BMWIn 1975 Martha, a swiss woman, bought this BMW 3.0 CS A. She could have gone for the new and updated 6-series that BMW introduced in the last months of 1975. But Martha wanted a classic car. The BMW 3.0 CS was already a classic.

Martha’s car was produced in november 1975 and is one of the last E9 that left the factory. Martha named the car bijoux – jewel – and it is said that the car was considered to be a member of her close family through 30 years. This car is truly a real gem.

Today’s owner imported the car to Norway back in 2008. With the car he received a letter from Martha. She knew the car had gone to an enthusiast that would care for her bijoux as well as she had. In 2009 the new owner had the car repainted in the original paint and colour. Other that this, the car has not been touched. It is as original as it was back in 1975 when it left the production hall.

Norway have issues with weather and the winter, so this car is placed lovingly in the garage during most of the year. During summer the car is taken out on dry roads, and then a short trip to the grocery store soon becomes a couple of hours in the sun with the stereo turned to its maximum. The owner and bijoux leaves behind 6-8000 km pr season. That equals about 3500-5000 miles.

The car have now run 132.000 km (82.000 miles). In 2008 Martha had driven the car for 107.000 km (66.500 miles). Service schedule have been followed meticulously since 1975, and is shown in the service book.

This mean 70s machine packs 180 Hp, and does 0-100 km/h in 8 sec. Top speed at 210 km/h.

The lines on this beauty is without comparison in the BMW history. This is a classic car for cruising.