Hurtigruten has recruited Norwegian food expert, Andreas Viestad to create unique and authentic culinary experiences aboard the line’s ships.
Dubbed ‘Norway’s Coastal Kitchen’ project, Norway’s best-known food writer will help develop new restaurant and café concepts on all 11 of the Hurtigruten ships that sail along the Norwegian coast.
The partnership is also a part of the line’s recent announcement to increase on board food supplied by local businesses. Currently, more than 80 percent of the food and drink served on the ships is produced in Norway.
Mr Viestad will develop new menus with ingredients and themes that reflect the waters and areas that the ships sail through to tell the story of the local specialties.
Hurtigruten chief executive Daniel Skieldam said Mr Viestad will improve the quality of food and introduce unique product on board.
“Our passengers will be able to enjoy fresh Arctic char [fish] delivered directly on board, then prepared and served just a few hours later,” he explained.
“And as part of their meal, they will also be served the story of the food on their plate, the suppliers, the landscape and the waters we are sailing through, giving them a totally unique experience.”
Mr Viestad recently spent time on board Hurtigruten as a tourist and while filming episodes for his TV programme, ‘New Scandinavian Cooking’.
“Now I’m pleased to be involved in making one of Norway’s strongest brands even better,” he said.
Earlier this month, Hurtigruten also revealed 50th birthday celebrations for its oldest ship, MS Lofoten.
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