Discover the ingredients, traditions and people behind Norwegian food and drink. Their origin gives products and experiences a distinctive sense of place.
From seafood and cider to cheese, meat, grains and berries: place, people and use give each product its identity.
01
Coast & seafood
Species, season, fishing communities and culinary use connect sea and table.
02
Fruit & cider landscapes
Orchards, varieties, climate and craft give cider its regional character.
03
Dairy, cheese & grazing
Pasture, milk, maturation and local practice shape each cheese.
04
Forest, mountain & farm
Game, lamb, grains, berries and herbs reflect the season and local knowledge.
05
Chefs & hosts
Chefs and hosts connect ingredients and producer knowledge with guests and buyers.
For international visitors
Experience food culture in context.
Connect each taste with its place, producer and story.
01
Producer encounters
Explore proposed producer visits where capacity and hosting are suitable.
02
Regional itineraries
Connect food with landscape, culture, accommodation and transport.
03
Chef-led interpretation
Explore regional origin through restaurants and specialist hosts.
04
Professional visits
Develop proposed visits for buyers, media, travel partners and chefs.
Norway and Spain
Clear roles for your assignment.
AS and SL are separate legal entities. AS gathers supplier information, coordinates specialist input and follows up Norwegian producers and hosts. 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. Scope, client, payer, costs and responsibilities are agreed before work starts.
Build the next credible connection
Bring Norwegian gastronomy into your work.
Tell us your audience and the product, regional offer or programme you want to explore.
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