Pelorus Launches Culinary Journey Through Norway

Experiential travel and yachting company Pelorus has rolled out a new culinary journey in partnership with luxury tour operator 62ºNORD and culinary experience company SKANDL.

The new itinerary, “A Taste for Adventure,” offers guests the opportunity to explore Norway’s landscape through adventure experience by Pelorus and 62ºNORD alongside a range of masterclasses led by chefs from Michelin-starred restaurants. Guests will also experience Nordic fishing, foraging and food preparation techniques including open-flame cooking during their travels and stay in the surroundings of 62ºNORD properties, either Hotel Union Øye or Storfjord Hotel.

Pelorus and 62ºNORD will curate a journey that will explore the destination through a series of soft adventure experiences, with SKANDL completing the circle with a range of culinary experiences as guests come together to “break bread.”

The chefs selected include Scandinavian Henrik Ritzen and Harry Faddy, both previously of Aquavit, contemporary Nordic restaurants in both New York and London. Ritzen was Aquavit’s ex-executive chef responsible for creating the menu that gained the restaurant its first Michelin star within a year of opening, while Faddy was the head chef.

This journey would be built from scratch by Pelorus, however, below is an example of a suggested itinerary for five days:

After arriving at one of the 62ºNORD properties, guests will meet Ritzen and discuss the journey over an open fire and warm hot chocolate made with local cream and spices. At night, they will dine at the Chef’s Table for a feast of seasonal Nordic foods.

Norwegian Barbecue_Thomas Rasmus Skaug_Visit Norway
The immersive journey will showcase Norway's seasonal and local produce (Thomas Rasmus Skaug/Visit Norway)

On Day 2, guests will accompany Ritzen and local fishermen, setting sail in a bay to try their hand at fishing. Following lunch at Kami Skothulman, they will enjoy a helicopter ride to Storfjord. In the afternoon, they will take part in a gravadlax masterclass with Faddy to learn to cure salmon before relaxing in the evening around a fire pit for a buffet dinner.

On Day 3, guests will explore the surroundings on a Zodiac cruise on Geirangerfjord, a UNESCO Heritage Site known for its waterfalls, ancient farms and folklore, passing these sites in the company of coffee, mulled wine and freshly baked cinnamon buns. Once the engines turn off, guests can explore further by kayak. The day will come to a close with a luxury BBQ hosted by Ritzen and Faddy.

On Day 4, travelers will hike or e-bike the Norangdal Valley. Supported by Ritzen and local foraging experts, guests will forage wild mushrooms and herbs, while learning about the local cooking methods handed down from generation to generation. Guests will enjoy a picnic lunch and a visit to some of Norway’s beautiful viewpoints before being collected by helicopter for a six-course dinner, incorporating all the foods and techniques from the journey.

On Day 5, guests can enjoy a fireside breakfast and signature 62ºNORD spa treatment before exploring the woodland at leisure or soaking in a traditional wood-fired “stamp” hot tub. Before leaving, guests will be presented with their cured gravadlax, packaged and prepared to be taken home.

“A Taste for Adventure” includes all experiences, accommodation at Hotel Union Øye or Storfjord Hotel, logistics planning, domestic transport and dining experiences. It does not include international flights. This itinerary can be booked from March to November.

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