– Not many weeks before I was asked, I watched season two with my girlfriend. Then I said to him: “remind me to never ever say yes to this”. Half a week later, I was supposed to join. It’s a cabin trip that’s hard to say no to, says Kristine Grændsen in the studio of Good evening Norway.
The actor known from among others “Basic Bitch” is one of the participants in the third season of the VGTV hit “Ikke lov å le på hytta”.
– There were all kinds of fear, and the fear of honor took up a lot of space. And it hasn’t worked, she smiles.
One of the other participants is NRK’s radio profile Galvan Mehidi.
– It was as surreal as I thought it would be. For me, it was a self-discovery experience. Very surreal, says Mehidi.
Among the other participants we find humor legends such as Calle Hellevang-Larsen, Else Kåss Furuseth and Christian Mikkelsen. One would think it would be a fun cabin trip from such a bouquet, but not with this concept.
– There is a very strange atmosphere in there. Everyone is funny, but it’s not that funny when you’re having a good time. Everything is scary, painful and dark. Almost all the time. Sometimes I could take a step back and feel that I was part of “performance art”, Grændsen explains.
– You really have the feeling that you have been to a very long party, it also developed in many different directions. You don’t remember anything and now it’s going to be on TV, she continues.
For Grændsen, it wasn’t that difficult not to laugh at the start.
– I was so nervous and scared so much, so fear had paralyzed all the emotions on my face, she laughs.
Get praise for the roast
The roast is always a highlight, when each participant tries to take down the others from the podium. Galvan Mehidi is surprised by his own effort when he sees the roast at Good Evening Norway.
– Standing there and laughing while everyone else looks you in the eye, it was a self-confidence knock. But I made Amalie Stuve laugh, and I’m very proud of that, he says.
– Calle’s roast was a lot of fun, and Galvan also drew some nice pictures, says Grændsen.
See Galvan’s roast here:
The recording was a very intensive affair.
– Everything was recorded in one day. We left Oslo at eight in the morning, then we started at 12 and filmed until two at night, says Mehidi.