Rob Weir

Da Rob ble en del av Bybonden og Lystgården i 2024, fikk vi en perfekt kombinasjon av kokk og bybonde i ett. Med bakgrunn innen agrikultur, skogforvaltning og erfaring som kokk fra Øens Have og Hotel Sundal, kombinerer han dyrking og matlaging for å styrke Lystgårdens satsing på mat. Han har ansvar for Bybondens kjøkkenhage, lager mat i skolehagene og deltar i inkluderingsprosjekter og andre aktiviteter som forener jord og bord.

Med en forkjærlighet for lokalmat og ville vekster ser Rob på mat som medisin. Ikke bare som næring, men som en helhetlig opplevelse som inkluderer oppdagelse, dyrking og gleden ved å dele et måltid. Gjennom Rob tilbys også engelskspråklige kurs, som gjør Lystgårdens kokekurs tilgjengelige for enda flere.

English:
When Rob joined Bybonden and Lystgården in 2023, we gained the perfect combination of chef and urban farmer in one. With a background in agriculture, forestry management, and experience as a chef at Øens Have and Hotel Sundal, he combines cultivation and cooking to strengthen Lystgården’s focus on food. He is responsible for Bybonden’s kitchen garden, cooks in school gardens, participates in inclusion projects, and engages in other activities that connects soil to table.

With a passion for local ingredients and wild flavours, Rob sees food as medicine. Not just as nourishment, but as a way to discover, grow, and share something meaningful with others. Through Rob, Lystgården’s cooking courses are now also available in English, making them accessible to even more participants.

Mail: rob@lystgarden.no

Dette jobber Rob med i 2025:

- The new year starts with lots of interesting projects and opportunities at Lystgården. Over the Christmas break, we have made a small modification to the kitchen at Lystgården to improve the space and functionality. We picked up a second-hand table on Finn and chopped it up to make a new kitchen bench, under which we will fit an industrial-size fridge.​

Now begins the work on preparing and getting inspiration for developing 'Nabolagshager' with different borettslag in Bergen. We are looking forward to working with communities to create thriving, edible gardens together.

Preparations for our kitchen garden at Lystgården begin now, with choosing seeds and planning the crop rotation to ensure we keep giving to the soil rather than taking from it. When the weather improves, a common seating area will be built from oak sourced from Hardanger. The future plan for the garden is to develop a perennial garden in the area cleared near the shed/round seating area with the linden trees.​

The Lystgården Kino will continue with films being shown once a month, aiming to create talking points and learn about something else. Teaching of the popular sourdough courses continues, and an old/new concept emerges again with 'The Gardener's Pub' making its first appearance in February—a space to learn about themes in growing and to talk together about green-fingered subjects.​

2025 is already looking busy and full of exciting prospects together.
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– Rob Weir

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