Develop your region’s gastronomic offer.
Bring producers, hosts and local food knowledge into a clear offer for international professionals. We coordinate supplier preparation and agreed market work with the expertise your project needs.
DISCUSS YOUR REGION OR NETWORK
Make local strengths easier to present.
Map producers, restaurants, accommodation and visitor opportunities. Clarify who can deliver, in which season and on what terms.
PRODUCERS
DISTINCTIVE INGREDIENTS
RESTAURANTS
ACCOMMODATION
CULTURE & NATURE
EXPERIENCES
Give producers and hosts useful presentation material, professional feedback and a follow-up plan. Export is optional.
Choose the work your region needs.
01 MAP THE ASSETS
Identify producers, hosts, products and visitor opportunities for your target audience.
02 PREPARE THE OFFER
Confirm supplier facts, capacity, prices and seasonality. Involve tourism specialists where needed.
03 PREPARE THE PRESENTATION
Create supplier profiles and material for meetings and digital follow-up.
04 CLARIFY THE AUDIENCE
Select relevant buyers, travel partners or networks. Spain is our goods-market focus.
05 CARRY OUT MARKET WORK
Coordinate agreed presentations, tastings or buyer conversations.
06 DEVELOP VISITS
Plan professional visits with hosts and tourism specialists, with responsibilities agreed in advance.
07 FOLLOW UP
Record responses and next steps. Use buyer feedback to adjust the offer.
Agree what the project will produce.
A project brief with audience, market and priorities
An overview of producers and hosts, with participation status
Proposed programme elements with capacity, season, prices and responsibilities
Presentation material for the region and its suppliers
Agreed presentations, tastings or professional meetings
A proposed professional visit, subject to host and delivery agreements
A summary of feedback and expressions of interest
A follow-up plan with actions and named contacts
Track the work and what follows.
Record activities, feedback and enquiries separately from agreements, orders and sales. Scope, client, payer, costs and responsibilities are agreed before work starts.
Build on local capacity.
Connect producer visits and meals with accommodation, culture and local knowledge. Confirm capacity and seasonality before presenting programme elements as available.
A shared brief and a local contact.
Share a project lead, proposed participants, priorities, audience, timing and budget range.
Local participants confirm product facts, capacity, prices, seasonality and delivery responsibilities, and permission to use supplied images and descriptions.
Two companies. Agreed responsibilities.
AS and SL are separate legal entities.
Arctic Appetites AS
AS gathers supplier information, coordinates specialist input and follows up Norwegian producers and hosts.
Arctic Appetites SL
SL works with buyers and handles agreed goods purchases, import, storage and transport coordination, sales and invoicing in Spain.
Tourism offers are developed and delivered with specialist expertise. Responsibility for assembling, selling, invoicing and delivery is agreed per assignment.
What does your region need next?
Tell us which region or food network you represent, who may participate and what you want to explore.
DISCUSS YOUR REGION OR NETWORK