Brothers Jan and Bengt Richert built the original Lammet & Grisen on the island of Öland in 1969. Jan had returned to Sweden having spent 9 years on the Spanish island of Mallorca, where he pioneered the ’roast-pig-parties’ that became popular in the late 60’s. Bengt was the owner of the Royal Demesne of Horn where he bred sheep on a large scale, where he sought to expand the market for his meat production.
The new restaurant was built on the land of the farm and the name was self-evident. Nowadays the Royal Demesne of Horn is a beautiful natural reserve and the restaurant Lammet & Grisen is its next door neighbour.
WHEN THE RESTAURANT WAS DUE TO OPEN
The newspapers headlines read: ’the white black build’ (black build meaning illegally built) Thanks to a very joyous opening party, with the council bigwigs on the guest list, the building application was after the fact approved.
In 1985 the time was right for the next generation of brothers to take over the business.
By the summer of 2005 a major refurbishment and addition took place at Lammet & Grisen on Öland. The 6 million SEK investment proved to pay off as the number of guests steadily increased.
The next investment was a 5 million SEK addition, including a new restaurant frontage, a new dining room ‘the herb garden’, a new bar and a new stage, all supplementing the business. In the 10 week summer season alone the restaurant was visited by a whopping 34 000 diners. Insane!
In the autumn of 2012 it was once again Sälens turn. Building works were carried out to add a luxurious and comfortable lounge on the top floor, offering grand views of the ski runs of Lindvallen.
The work continued during 2013 with ‘Butiken’ – the boutique deli with the concept: ’Amazing food for sensational evenings at home’. Moreover the kitchen was refurbished and is now also suited for cooking and preparing food for the local market, supplying products to supermarkets and food stores in the region.
In the proprietary family there are 9 siblings, all of whom at one time or another have been involved in the family business. Today ‘only’ five family members work at Lammet & Grisen.