Experiential travel and yachting company, Pelorus, is delighted to announce the launch of ‘A Taste for Adventure,’ a brand-new culinary journey through Norway, in exclusive partnership with luxury travel operator 62Nord and high-end culinary experience company SKANDL.
Food lovers will have the opportunity to explore the very best of Norway’s landscape through exciting adventure experiences by Pelorus and 62Nord alongside a plethora of hands-on masterclasses led by chefs from Michelin-starred restaurants, sourcing the freshest of ingredients from around the stunning fjord lands. Guests will also experience Nordic fishing, foraging, and food preparation techniques including open-flame cooking during their travels and rest their heads in the beautiful surroundings of 62Nord properties, either Hotel Union Øye or Storfjord Hotel.
Geordie Mackay-Lewis, CEO of Pelorus shares, “We have long heralded the wild beauty of Norway and sent many guests to experience this landscape, its culture and people in true Pelorus style, but we are delighted to be building on this experience by partnering with SKANDL and 62Nord to further enhance guests’ time on the ground, particularly for those with a love of all things foodie.”
This is a highly immersive dining offering, delving deep into the culture and nature of this remote wilderness over a minimum of three to five days. Pelorus and 62Nord will curate a journey that will enhance the destination through a series of soft adventure experiences and by blending authenticity and luxury into the journey, with SKANDL completing the circle with a spectacular world of food to create special memories as guests come together to ‘break bread.’
The chefs selected are two of London’s most exciting: Scandinavian Henrik Ritzen and Harry Faddy, both previously of Aquavit, contemporary Nordic restaurants in both New York and London. Henrik 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 Harry was the head chef.
“When it comes to capturing the true spirit of the fjords, using gastronomy as a language is hands down the best way to do it justice. Whether you’re on the hunt for the ultimate scallop or the freshest salmon straight from the water, or you’re out exploring the forests, it’s like embarking on a special backyard adventure that’s truly one-of-a-kind,” shares Gareth Brauteseth, 62Nord’s Head of Business Development.
This journey would be built from scratch by Pelorus, however, below is an example of a suggested itinerary for five days:
Day 1: A Nordic Welcome
After arriving at one of the 62Nord properties, guests will meet Henrik and discuss the journey over an open fire and warm hot chocolate made with local cream and spices. Tonight’s meal sets the tone, dining at the Chef’s Table for a feast of seasonal Nordic foods, showcasing a menu of special items for the menu such as reindeer, foraged herbs, Freygaard beef, and Fanaost (winner of World’s Best Cheese).
Day 2: Adventure
Collected by Henrik and local fishermen, travelers will set sail in a bay brimming with life in search of lobsters and to try their hand at fishing, to source the freshest of ingredients. Following lunch at Kami Skothulman, take to the skies for a helicopter ride to Storfjord, across the fjords. In the afternoon, they will take part in a gravadlax masterclass with Henry Faddy to learn to cure salmon before relaxing in the evening around a fire pit, for a magnificent buffet dinner. This is the perfect spot to unwind with specially selected wine, fresh shellfish, and Aquavit pairings.
Day 3: Voyage & BBQ
Explore the incredible surroundings on a Zodiac cruise on Geiranger Fjord, a UNESCO Heritage site known for its cascading waterfalls, ancient farms, and folklore, passing these sites in the company of good coffee, mulled wine, and freshly baked cinnamon buns. Once the engines turn off, guests will be struck by the sheer size and tranquillity of the area before slipping into the water and exploring further by kayak.
The day will come to a close with a luxury BBQ hosted by Henrik and Harry including Arctic King Crab accompanied by canapés with Carelian Nordic Caviar.
Day 4: The Grand Dinner
Rising early on the final day, travelers will hike or e-bike the stunning Norangdal Valley. Supported by Henrik 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 most beautiful viewpoints before being collected by helicopter for an evening feast to remember. The most impressive of all the culinary experiences await with a six-course dinner in the evening, incorporating all the foods and techniques from the journey.
Day 5: Leave & Gravadlax Presentation
On the final morning, relax with a fireside breakfast and signature 62Nord 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.
James Hagen, Founder & Owner, SKANDL shares, “The Nordics are synonymous with rugged nature, adventure, and pristine seasonal produce. The region has also given birth to what has become a culinary phenomenon with the new Nordic food movement led by restaurants such as Noma, Aquavit, Geranium, Fäviken & Frantzén. As a Scandinavian-inspired company that is also pushing the culinary boundary, it’s a privilege to partner with Pelorus and 62Nord in curating the ultimate Nordic food experience. We hope that our guests will not only enjoy true Nordic hospitality, incredible cooking, and wild adventures but will have an experience that enriches their connection with food for years to come.”
This exciting adventure will be a holiday to remember, bringing together all the elements of travel that Pelorus holds dear – adventure, authenticity, and the opportunity to transform travelers’ perspectives on the world.
The “A Taste for Adventure” experience starts from $120,000 for a group of six guests traveling for five days. This 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 – November. For bookings and inquiries contact: www.pelorusx.com
