A wedding menu that tastes of Lofoten
I cook weddings in Lofoten at beaches, fishing villages and private homes between the peaks and the sea, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Lofoten is the home of skrei, the migrating cod that arrives from January to April, and of the protected stockfish dried on wooden racks. I cook cod tongues, local lamb and seaweed with fire and smoke, and serve them with wild berries and herbs from the shore.
Weddings here are usually small and outdoors, with a ceremony on a beach or a rock above the sea and dinner in a warm room afterwards. In summer the sun never sets, so the evening simply rolls on, and in winter the party waits for the northern lights.
A menu idea: Skrei or halibut with brown butter, stockfish snacks and Lofoten lamb over embers.
Season and logistics
The main wedding season in Lofoten runs from late May to August under the midnight sun, with small winter weddings from September to March under the northern lights. The weather on Lofoten changes fast and wind is common, so I plan a sheltered kitchen and a backup space for every outdoor moment. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Lofoten for villa stays and dinners.
Weddings in Lofoten: good to know
When is wedding season in Lofoten?
The main season runs from late May to August under the midnight sun, with small winter weddings from September to March under the northern lights. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook for a winter wedding under the northern lights?
Yes. I plan a warm, hearty menu, keep everything close to the table and can pause the service if the lights appear.
Can you cater a large wedding in Lofoten?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.