The pattern was set: At a nearby table, Mick Collier found the smörgåsbord very much to his taste. “I thought there was a film crew here or something when I came in,” he said. “But when I found it was a Scania tasting session, I got stuck in. My favourite was the salmon, although I have to say everything else was very good too.”

By lunchtime, the smörgåsbord was going strong with Åke soaking up the compliments. “I’m delighted to see everyone’s enjoying it,” he said. “I didn’t really expect the pickled herring to go down too well, (which in all honesty it didn’t), but I think I’ve been over here long enough now to know what the British like!”

Before long, it was time for the crew of The Cabin to taste Åke’s cooking. “It’s absolutely beautiful,” said Jean. “That salmon is just delicious and I love the dill-mustard sauce that goes with it.”

“It’s ‘PFM’, it really is,” added waitress Val Steele. PFM? “Pretty Flipping Magic!” explained Val with a grin. “And I loved the Jansson’s Temptation – that was very tempting indeed!”

The other ladies from The Cabin – Francis, Jessica and Emma – all echoed the comments of Jean and Val. And, by the end of the day, so had a good many customers too.  So would Mark be changing the menu? “Well, much as we all enjoyed it, I’m not sure everyone would really appreciate a permanent switch,” he replied. “I think people really come here expecting a certain kind of food so we’ll probably stick with what we know best.”

And just what is that ‘certain kind of food’ that goes down so well daily at The Cabin? “Well, here’s a clue,” said Mark. “Every week I order 120 dozen eggs, 180 pounds of bacon, 800 sausages, 95 kilogrammes of beans and 2,000 teabags. Does that answer your question!?”

Quotes
But for one day only, even The Cabin’s own frugal prices would be beaten – for the Scania smörgåsbord would be offered free of charge to any truck driver willing to give it a go

By lunchtime, the smörgåsbord was going strong with Åke soaking up the compliments. “I’m delighted to see everyone’s enjoying it,” he said