A THE 18
WESTRUCK CHEF
´I am in great awe when working with local Norwegian suppliers, because they are so passionate about their produce. Meeting them, hearing their stories and knowing that these are crafted products of exceptionally high quality makes me proud and humble. Holding such ingre- dients, each with their unique imperfections and characteristics makes our job extra enjoyable,´ says Larsen. ´Visiting 34 ports along
Norway´s coast provides the perfect opportunity to source fresh produce from local suppli- ers every few hours and certainly every day. At 15 of our ports of call, we receive seafood, eggs, poultry, dairy products, mustard, syrup, salt, mushrooms, berries and vegetables. Everything is delivered directly on board the ships, which signifi cantly reduces food miles and optimises the use of port facilities,´ he continues. ´Fresh local food enhances
the travel experience, generates
Hurtigruten takes full culinary and environ- mental advantage of sailing through one of the world´s most fantastic `pantries´. A commit- ment to fresh food runs throughout the fl eet and beyond the itinerary, focusing on locally produced ingredients with minimal food miles.
positive ripple eff ects in the local communities and inspires great stories about the places we visit. Imagine sitting in the restaurant eating lamb while we sail past the meadows where the sheep had grazed. The story behind the food is part of the culinary experience. For example, during autumn we serve cloudberries out on deck. A lady in Finnmark handpicks these berries and delivers them to our ships. Experiences don’t get more real than this. You also have the possibility to buy some of these products in our on-board shop and take them home with you. This way, the experience lasts longer – and that is what Hurtigruten is all about,´ Larsen says smiling.
© JIMMY LINUS/TINAGENT
© JIMMY LINUS/TINAGENT
© EIVOR ERIKSEN
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