Hurtigruten invests in food concepts – and a cookbook

Book offers recipes such as rock fish and sailor stew with beer
Nordic cuisine has become a trendsetter on tables around the world. Now Norwegian cruise line Hurtigruten is getting in on the act, launching new food concepts as well as a cookbook, called Norway’s Coastal Kitchen.
Inspired by local produce and seasonal Nordic ingredients, without artificial ingredients, the menus change every season aboard Hurtigruten’s 12 ships.
“Besides wonderful nature and adventurous activities we offer our travellers a well thought out menu based on local produce of extremely high quality,” said marketing chief Jacob Trampe Broch. “The food is and has always been a big part of the Hurtigruten experience. The cookbook conveys the same sense as Hurtigruten trips do and is inspired by the different seasons and places our ships visits.”
Recipes are inspired Hurtigruten’s new menus, which are “a concoction of the light, fresh flavours of the Nordic region’s deep forests and oceans”
The book offers recipes such as rock fish and sailor stew with beer. The book is being published in Norwegian, English, German, French and Mandarin and will be sold on board the line’s ships.
“As far as we know, this is the first Norwegian cookbook to be translated into Chinese,” said Broch. “More and more people from Asia and China traveling with us and we are looking of course at opportunities to develop the market.”
TTG Nordic