The other kitchen — life on the coastal route

Between rotations on the Hurtigruten coastal route, I cook for hundreds of people at a time. It's a different kind of cooking — scale, precision, logistics. But the ingredients are the same ones that end up on a private table in Menorca: halibut from Norwegian waters, salmon caught the same week, roe that most people never see until it's on a plate.

This is where the Nordic side of MeNordic actually comes from. Not a mood board or a concept. Real kitchens, real fish, real coastline.