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KITCHEN AT THE END OF THE WORLD
Norway: Pushing the boundaries for foodie adventurers
MEET TRAILBLAZING CHEFS IN THE NORDIC WILDERNESS
Few travellers have visited the Lofoten Islands. On the edge of the Arctic Circle, this remote archipelago in the northern reaches of Norway has just two small towns, but has fast garnered a reputation for becoming home to some of the most innovative, yet most traditional culinary talent in the world.
Take family or friends on an expedition to discover heritage, food and a way of life.
The sheer abundance of ingredients, from cod, crab and sea urchin, to foraged mountain herbs and globally renowned Lofoten lamb, offers chefs extraordinary opportunity for experimentation.
On this 7-day journey, travel across the archipelago, stay in centuries-old farmhouses, and explore land and sea in search of ingredient origins along this fissured coast.
DAY 1 - ARRIVE ON THE EDGE OF THE ARCTIC CIRCLE
Drive your own luxury SUV from Leknes airport to the village of Sørvågen to the south of the Lofoten archipelago. Check in to Holmen, a collection of fisherman’s cabins from the 1800s on the island of Moskenes, that have been transformed into a sustainable family-run hotel with an innovative farm-to-table restaurant. The restaurant’s ‘Kitchen on the Edge of the World’ programme of gastronomic adventures is scheduled several times a year.
Experience the seasonal 3-course menu that evening, a dining experience dictated by the awesome landscape – including coalfish, cod and halibut, seaweed, wild mushrooms and berries, and snow hares, grouse and lamb - all sustainably sourced.
DAY 2 - CONNECT INGREDIENTS TO THEIR ROOTS
Visit a well-preserved fishing settlement which traces its origins back to the 1500s. The village of Å is located at the very southern tip of the Lofoten islands, reaching out into the Norwegian Sea.
Later, meet a local foraging expert to discover the abundance of the wild pantry that surrounds the islands year-round. The experience changes entirely depending on the time of year, providing insight into how the variety of plants, algae and seaweeds found on the islands can be used, and those to be avoided! Spend the evening at leisure.
DAY 3 - ANCIENT FISHING ROUTES
The fishing tradition in the Lofoten Islands dates back centuries and distinctive red Rorbuer fishermen's huts line the coastline here. The islands are well noted for their cod fishing season which runs from February to April, and for their air-drying method used to create stockfish – a delicacy exported around the world.
Take a late start to the day or wander around the seafront, and then meet a local captain at the harbour who will lead you out into the pristine water for a fishing expedition aboard a traditional vessel. Change into your overalls and experience how these islanders have subsisted for centuries.
As you return to shore, the day's catch is prepared over a beachside bonfire for a truly memorable dinner.
DAY 4 - THE CHEF’S TABLE AND AN INCONGRUOUS GALLERY
Depart Holmen and venture north across the archipelago to the town of Ballstad. Here, chef proprietor Roy-Magne Berglund welcomes you to the immersive chef’s table experience at his dynamic restaurant, Lofoten Food Studio. He’ll share the provenance of a smorgasbord of seasonal ingredients from the immediate vicinity, and the innovative techniques he applies to bring them to life.
Continuing north, arrive at the picturesque town of Henningsvær in the late afternoon and check in to Henningsvær Bryggehotell, a hotel featuring Rooms and Suites arranged over a series of lodges nestled within the fisherman's cabins of the harbour.
Before dinner, discover the town’s lively cultural scene and explore the KaviarFactory, a leading gallery and museum for contemporary art by Norwegian and international artists, such as Bjarne Melgaard, Ai Weiwei, Marina Abramovic, and Yoko Ono. Its off-grid location aims to offer experiences and confrontations not normally found in such a remote region.
DAY 5 - FLOAT THROUGH FJORDS
Glide through hidden coves, navigate narrow channels, and explore diverse marine life by paddle board. In a hooded Arctic wetsuit meet your Standup Paddleboarding (SUP) instructor on the crystal-clear waters of the fjords to take in the breathtaking mountain landscape.
Later that afternoon, explore the area around Henningsvær in your SUV. Look out for a pop-up restaurant or stop for a local fish burger as you go. In summer, enjoy the midnight sun, and the winter could offer an opportunity to spot the Northern Lights. Return to your room in Henningsvær.
DAY 6 - FINE DINING IN A REMOTE FARMSTEAD
Drive north, stopping en route in the islands’ ‘capital’ Svolvær for a stroll.
Continue on to Kvitnes Gård, a farm operating in harmony with its pristine natural environment. Here, one of Norway’s most prominent chefs, Halvar Ellingsen creates an exceptional culinary adventure in his intimate restaurant, which has become globally renowned in recent years. Born and raised in a family of gatherers, butchers and fishermen, Halvar came to appreciate the value of traditionally disregarded ingredients.
Enjoy homegrown and locally sourced ingredients, tasting flavours of the region in their expansive tasting menu that evening. Stay overnight in the historic farmhouse.
DAY 7 - DEPARTURE
Drive to Evenes. The connecting flight home departs from Harstad/Narvik Airport.
THE STAYS
FROM £8,950 PER PERSON
For 7 days, based on two people sharing.
INCLUSIONS
3 nights at boutique hotel Holmen with daily breakfast
2 nights in a Double Room at Henningsvær Bryggehotell with daily breakfast
1 night at Kvitnes Gård with daily breakfast, an historic farmhouse with legendary restaurant
Seasonal 3-course dinner at Holmen
Lofoten Food Studio’s private, 3-hour chef's table experience for two
Renowned tasting dinner at Kvitnes Gård
Private food foraging experience with a local foraging expert
Fishing expedition in a traditional vessel, followed by a beachside bonfire to cook your catch
Entrance to the Kaviar Factory gallery
Private guided SUP adventure
Luxury self-drive SUV for the duration of your stay
WHEN TO TRAVEL
Summer and autumn fall between May and October.
The best time to see the Northern Lights on the Lofoten Islands is in October, February and the first half of March.
The sun does not rise between December and January.
EXCLUSIONS
Flights.
Excursions, meals and drinks other than those mentioned.
Tips and gratuities.
This journey can be enhanced with private chauffer service and driver-guides, in place of the self-drive luxury SUV.
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