In the banquet hall there is space for small and large happenings, dinners, classes, concerts, weddings, and other important days. The hall has a timber roof truss made with pine heartwood from Målsnes, milled at the local sawmill in Kvamsøy. Åge was responsible for some of the woodworking details. In the hall there is furniture made by the woodcarver Ivar Høyvik, the grandfather of Eli-Grete. The tapestries were made by Astrid Geithus, the daughter of Eli and Ivar Høyvik.
This is the place for tasting different types of cider, dessert wines, or a small glass of apple brandy, plum brandy, or Sogn Apple Aquavit. Åge and Gard explain the whole process, starting with the apples hanging in the orchard and ending with the brandy sitting on the shelves of Vinmonopolet (The Norwegian Wine Monopoly). The cider cellar contains tanks of fermenting cider, the shiny copper still, and oak barrels full of what will become Aldin sparkling apple cider.
The glasshouse is a conservatory with windows facing the orchard and the Sognefjord. Here it is forbidden to throw stones, as you surely can understand! The summer restaurant here seats up to 100 guests. The Glass House is great for receptions and grand parties. In the spring we store seedlings here that will become herbs and flowers in the garden in the summer.
This room has a fireplace and a wood-fired oven. Here we have long baking days where we bake braided bread, sourdough bread, and focaccia. Or we host baking courses and gather around the table for a well-earned meal afterwards. This can be the place for a reception or a banquet for up to 30 people when the weather is cold. You can listen to fairy tales or learn about fruit cultivation. Why won’t the five seeds in an apple grow up as the same variety?
Gard’s first job as a boy was to care for the hens, collect eggs, and maintain order in the henhouse. He was a skilled egg salesman before he left that career. The rest of us miss going to the henhouse for fresh eggs! Now the henhouse is where planning of international youth projects takes place.
The organic fruit orchard provides many joys—and a lot of work. In the spring, two thousand trees must be pruned so that sunlight can provide sweet and tasteful fruits. Then the whole family joins in to drag the branches to the bonfire. Then the blossoming starts—the yearly wonder where the garden smells like a cross between newly-washed sheets and a perfumery! If the bees and the bumblebees have done their job, the plum season starts around the 20th of August.