Luxury wedding chef in the Norwegian Fjords

A wedding menu that tastes of Norwegian Fjords

I cook weddings in the Norwegian Fjords at fjord-side farms, orchards in Hardanger and private estates on the Sognefjord and Geirangerfjord, 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.

Hardanger gives me apples, cherries and its protected cider, the Sognefjord valleys give me goat’s cheese such as the brown cheese of Undredal, and the west coast has red deer, mountain trout and summer lamb. I forage wild herbs, berries and mushrooms along the fjord and cook over open fire.

The ceremony is often outside with the water and waterfalls behind, followed by drinks on the shore. Dinner is served as the long northern evening softens, and I cook much of it over fire so guests can watch.

A menu idea: Fjord trout cured with wild herbs, red deer over embers and Hardanger apples with cider.

Season and logistics

The main wedding season in the Norwegian Fjords runs May to September. Many fjord venues depend on car ferries and narrow mountain roads, so I plan deliveries and staff travel around ferry timetables. I work alongside your planner and venue so the kitchen fits into their timeline.