A wedding menu that tastes of Oslo
I cook weddings in Oslo at manor houses on the Oslofjord, island halls and city rooftops, 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.
Nordic produce is home ground for me, and Oslo has it all within reach: fjord prawns, skrei cod in late winter, Norwegian salmon, and chanterelles and lingonberries from the Nordmarka forest in late summer. I cure, smoke and grill over embers, and I like a shaving of brunost or a glass of aquavit where it belongs.
Summer evenings in Oslo stay light until late, so the ceremony can be in the afternoon and dinner can run well into the bright night. I serve the aperitif outdoors by the water and keep the courses moving so there is time to dance.
A menu idea: Oslofjord prawns and cured salmon for the aperitif, then lamb and forest mushrooms with lingonberry.
Season and logistics
The main wedding season in Oslo runs June to August. Islands in the Oslofjord are reached by boat, so I plan the kitchen, staff and deliveries around the crossings. 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 Oslo for villa stays and dinners.
Weddings in Oslo: good to know
When is wedding season in Oslo?
The main season runs June to August. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we hold the wedding on one of the Oslofjord islands?
Yes. I bring the kitchen across by boat and plan the menu so most of the preparation is done before the crossing.
Can you cater a large wedding in Oslo?
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.