Head Chef Raymond Antonsen and his colleagues onboard MS Trollfjord work hard to give the passengers an unforgettable journey. On Hurtigruten, the menu reflects Norwegian culinary traditions and coastal culture.

As Head Chef, Antonsen is responsible for the kitchen as well as purchasing of all food. Together with his colleagues on the other Hurtigruten cruise vessels, he plans the menus well ahead of each season. 

We have to plan the menus so that we can get the best ingredients en route. We also have to adhere to our regular suppliers.

The chefs analyse where they can get ingredients of good quality and in sufficient quantities. The menu is built on fresh, Norwegian ingredients.

Another challenge when serving guests 11 days in a row, is avoiding repetition of ingredients and dishes.

2.500 Meals a Day
Antonsen is one of a total of 22 people working to keep food on the table at all times. For an 11-day roundtrip journey, the crew serves some 2.500 meals daily. On each trip, 2000 lbs (900 kilos) of potatoes as well as 9000 eggs are part of Antonsen’s shopping list.

Norwegian Culinary Traditions and Coastal Culture
The dream menu consists of good, Norwegian home made food. The menus reflect the ports of call along the coast - with Bacalao being served in Ålesund and the traditional Kumle further south on the West coast.

Antonsen is well aware that he is serving passengers from many different cultures. The three course dinner, although based on Norwegian ingredients, can be more international.

The Best Dish in the Whole World
What does a Chef like Antonsen prefer to eat? He claims to have many favorite dishes and enjoy gourmet staples such as Foie Gras and veal. But one thing beats all the rest.