An adventure cruise line that specializes in voyages to the Norwegian coast and Northern Lights is introducing a new gastronomic offering to mark its 130th anniversary. Hurtigruten Norwegian Coastal Express is launching a new food concept, Norway’s Coastal Kitchen, featuring the best of the nation’s produce.
It has partnered with two chefs who have close links to the beautiful Norwegian coast, to elevate the onboard gastronomy offerings. Astrid Nässlander and Halvar Ellingsen, both hail from Northern Norway – which is where Hurtigruten was established back in 1893. They both rely on local suppliers and organic ingredients to create exceptional gastronomic experiences, a perfect fit for the onboard Coastal Kitchen concept.
Hedda Felin, chief executive of Hurtigruten Norwegian Coastal Express, said: “We always look for ways to connect with the local food traditions and the food culture along the Norwegian coast. Astrid and Halvar share our food philosophy, and both have the same unique connection with Northern Norway that Hurtigruten has.
“With them on board, we can use their deep local knowledge to develop and enhance our menus even more and inspire the next generation of Norway’s Coastal Kitchen chefs.”
Hurtigruten Norwegian Coastal Express is also backing fisheries, farms, butchers, and other small businesses along the Norwegian coast, to create farm-and-fjord-to-table flavours. Astrid and Halvar will continue this culinary tradition and develop locally inspired, sustainably sourced, seasonal dishes served on board all seven ships in the Coastal Express fleet.
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They will train and inspire kitchen staff, and through a dedicated trainee program foster a new wave of talented Hurtigruten chefs. Astrid Nässlander’s and Halvar Ellingsen’s Spring menus will be available onboard the Hurtigruten Norwegian Coastal Express fleet in April and will change with the different seasons.
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