A taste of Norway can mean savouring its freshly caught seafood, hand-harvested seaweed, and recipes rooted in Sámi tradition. It can also mean sampling the landscapes, communities, and culture that define its coast. Sail with Hurtigruten, and you’ll experience both. And thanks to TV show Everyday Gourmet, you can discover Norway’s unique flavours before setting foot aboard.
What does Norway taste like? Perhaps its the shrimp caught from Lyngenfjord, or cured reindeer from Finnmark, or a tasting of Norwegian aquavit? These are among some of the flavours explored through Hurtigruten’s new partnership with Everyday Gourmet.
Everyday Gourmet host, Justine Schofield travels from Norway’s coastal communities to the Arctic reaches of Svalbard, discovering the ingredients and culinary traditions that have shaped life along the Norwegian coast.
The journey reveals how Hurtigruten’s passion for authentic Norwegian flavours extends far beyond its ships. And you’re invited aboard.
Built for the Norwegian coast
Since 1893, Hurtigruten’s purpose-built small ships have sailed Norway’s picturesque coastline, travelling between majestic fjords, remote islands, and into the wilds of the Arctic. They help you reach places larger ships can’t, weaving their experience and passion to bring you closer to the locals, landscapes, and moments that matter.
Onboard, you’re immersed in Norway’s ever-changing natural beauty, and the experience goes beyond what lies outside the window. Through local communities, coastal heritage, and authentic cuisine, you’ll discover the stories, traditions, and people that make the country extraordinary.
From fjord to fork
Culinary travel is not a new concept, but demand for meaningful, local food experiences continues to grow. For Hurtigruten, however, coast-to-table dining is not a passing trend; food has been integral to its Norwegian coastal journeys for generations.
Hurtigruten have connected coastal communities for over 130 years, carrying passengers, goods, and fresh produce between ports. Today, those longstanding relationships help shape menus inspired by place, season, and tradition.
As you sail the Norwegian coast with them, you’ll enjoy food demonstrations and taste locally sourced products from over 70 bakeries, fisheries, and farms, bringing you the freshest meals possible.
Dining rooms typically have floor-to-ceiling windows, so every bite is enhanced by the backdrop of the country’s most spectacular scenery.
Signature dining
Whether you’re fuelling up at breakfast, refuelling after an excursion, or settling in for a multi-course dinner, local ingredients remain central to your experience.
What sets Hurtigruten apart (even more) is premium dining on their Signature Voyages, curated by the company’s talented chefs, mixologists, and sommeliers.
Savour Michelin-quality fine dining at Røst with dishes like Arctic pearls, sea urchin, and reindeer.
Brasserie Árran is the Norwegian coastal operator’s Sámi-inspired dining venue, offering authentic recipes served with a twist. Drawing on culinary knowledge passed down through generations, dishes include bidos, a Sámi reindeer stew, and souvas, sliced smoked reindeer meat served with lingonberry aioli.
Sámi stories at the table
In one episode of Everyday Gourmet, Justine Schofield meets culinary ambassador Máret Rávdná Buljo, a Sámi reindeer herder, food storyteller, and cultural custodian. She has helped bring Sámi flavours, ethics, and food stories onboard, contributing to Brasserie Árran’s menu.
In meeting Buljo, Schofield discovers a food culture founded on respect for nature, careful use of available resources, and a close relationship with reindeer that reaches far beyond their role as an ingredient.
From farm to ship to farm
Schofield also visits Myklevik Gård, an ecological and biodynamic family farm in the Lofoten Islands. Using farming practices close to nature, owners Åshild Jacobsen and Gisle Melhus grow herbs and vegetables by hand, including foraging practices.
Myklevik’s relationship with Hurtigruten is circular. Their produce is served onboard, then food waste is composted and returned to the farm to fertilise new herbs and vegetables. The practice is in line with the cruise line’s move towards zero food waste.
Seaweed beyond the plate
Local produce appears in some unexpected places onboard, too. Alongside its use in recipes, Lofoten Seaweed is found in the cabin’s hair and body products.
Schofield dives into the founder’s story when she meets Angelita Eriksen and Tamara Singer, two pioneering women who followed their intuition to harvest seaweed off the coast of Northern Norway.
After initially collecting seaweed from a tiny boat despite scepticism from local fishermen, the pair proved the naysayers wrong. Today, their fresh and dried seaweed products is on the menu, in the bathroom, and available as a souvenir from the onboard shop.
Everyday Gourmet
These are just some of the people-led stories that Justine Schofield explores in Season 16 of Everyday Gourmet. The new season is your gateway to truly understanding Hurtigruten’s deep-rooted relationship with the region through which it sails.
This Monday, 20 July, on Channel 10, join Schofield on a northbound journey with Hurtigruten, passing harbour towns and dramatic landscapes en route to Svalbard’s Arctic wilderness.
Eighteen of the season’s 90 episodes showcase Norwegian seafood, regional delicacies, onboard dining, and the rich connection between cuisine, nature, and coastal travel.
Journey with Justine Schofield here.
Learn more
Discover more about how Hurtigruten’s coastal kitchen offers you experiences other cruise lines can’t at hurtigruten.com, then speak to your preferred travel advisor to book.
This article is brought to you by Hurtigruten.
