Hurtigruten has partnered with Everyday Gourmet with Justine Schofield to celebrate the flavours, people, and places behind Norway’s food culture. The partnership has led to Norway Gourmet, an eight-part series following Schofield’s journey with Hurtigruten, premiering on SBS on 26 October.
The Hurtigruten Norway Gourmet series gives travellers a fresh way to understand the cruise line’s homeland before planning a voyage. It links Norway’s coastal fishing villages, Arctic wilderness, local producers, shipboard culinary teams, and regional ingredients into one screen-led travel story.
Food is not a side detail on a Norway voyage. It is one of the clearest ways to understand the coast, the climate, the communities, and the working traditions behind each stop.
Hurtigruten’s partnership with Justine Schofield places this idea at the centre. The series follows the people and landscapes shaping Norwegian food, rather than treating dining as separate from the route.
Schofield travelled with Hurtigruten from Norway’s coastal fishing villages to the Arctic wilderness of Svalbard. The route matters because the food story changes as the landscape changes. Fishing communities, northern climate, seasonal produce, and remote living all influence what guests encounter on board and ashore.
Norway’s coast gives Hurtigruten a clear culinary identity. The line’s long connection with coastal communities means food often reflects place, season, and local supply. Travellers interested in culture gain a more complete view when they understand how ingredients reach the table.
This is useful for guests considering a Norway cruise for the first time. A fjord or Arctic itinerary might first attract attention through scenery, but food helps explain daily life along the route. The plate becomes part of the destination.
During the journey, Schofield met producers at Myklevik Farm, described in the supplied context as small-scale and sustainable. She also met the founders of culinary brand Lofoten Seaweed. These meetings bring attention to the people behind Norway’s regional food culture.
Producer-led travel gives guests a stronger sense of place. Farms, seaweed producers, fishing villages, and coastal suppliers help explain how local food traditions adapt to climate and geography. They also show why Norway’s culinary identity feels closely tied to land and sea.
For travellers, this adds another layer to the Hurtigruten experience. The journey is not only about seeing the coast. It is also about understanding how people live, work, cook, and preserve local traditions in coastal and northern communities.
Schofield also met Hurtigruten’s executive chef and culinary team. This matters because the culinary team sits between regional producers and the guest experience on board. They help turn local inspiration into the meals travellers encounter during the voyage.
A strong culinary programme works best when it reflects the route. On a Norway sailing, guests often want dining to feel connected to the destination, rather than detached from it. Hurtigruten’s food story gains credibility when chefs, producers, and regional settings all appear in the same journey.
This connection is useful for travellers comparing cruise lines in Norway. Some guests prioritise ship features, while others value destination depth. Hurtigruten’s culinary approach supports guests who want the voyage to feel rooted in the country they are travelling through.
The series follows two distinct Hurtigruten travel experiences. Schofield sailed on a southbound Original voyage from Tromso to Bergen, then on the Svalbard Line from Bergen to Longyearbyen.
Together, those routes show different sides of Norway. One follows the coastal route into Bergen, while the other reaches north towards Svalbard and the Arctic.
Schofield travelled southbound from Tromso to Bergen on one of Hurtigruten’s Original voyages. This route places the Norwegian coast at the centre of the experience. It connects towns, fishing communities, working ports, and coastal scenery through a journey with strong local roots.
The Original voyage style often suits travellers who want a sense of everyday Norway. It offers a different perspective from a classic scenic cruise because the route is tied to coastal life. Guests see how communities sit along the water and how travel between them forms part of the region’s rhythm.
For food-focused travellers, this route helps place ingredients and local traditions in context. Coastal movement matters because seafood, farms, suppliers, and port towns all influence the culinary story. The route helps explain why Norwegian food culture is closely linked to geography.
Schofield also travelled on Hurtigruten’s Signature voyage, The Svalbard Line, from Bergen to Longyearbyen. This adds a stronger Arctic dimension to the series. The journey connects Norway’s coastal south with the far north, where landscapes, climate, and seasonal conditions shape the travel experience.
Svalbard gives the food story a different frame. Remote northern regions raise questions about supply, culture, resilience, and how people relate to their surroundings. A voyage to Longyearbyen adds depth for travellers interested in the Arctic as more than a scenic backdrop.
This route will appeal to travellers who want a journey with both comfort and a strong sense of place. The Svalbard Line gives the series a clear northern arc, moving from coastal Norway into Arctic territory. It helps show why Hurtigruten’s homeland story extends well beyond the fjords.
The Original voyage and The Svalbard Line show two different ways to experience Norway with Hurtigruten. One highlights coastal continuity between Tromso and Bergen. The other adds the reach and scale of a journey from Bergen to Longyearbyen.
That range matters when travellers begin comparing itineraries. A coastal voyage might suit those who want communities, ports, and everyday regional life. A Svalbard sailing suits guests drawn to Arctic landscapes, remoteness, and a stronger northern focus.
Both routes support the culinary theme. Food, people, and place remain connected across the journey, whether guests are meeting producers, hearing from chefs, or watching how the coastline changes. The series gives future travellers a useful lens before choosing their own sailing.
Norway Gourmet will premiere on SBS on 26 October. For travellers considering Hurtigruten, the series offers an accessible way to understand the line’s style before enquiring.
Screen-led travel content works best when it shows practical texture. In this case, the value lies in seeing the coast, the food culture, the producers, the culinary team, and the routes behind the cruise experience.
Justine Schofield’s role gives the series a clear culinary lens. As the host of Everyday Gourmet, she approaches the journey through food, producers, ingredients, and cooking. That focus helps viewers understand the destination through something familiar and tangible.
A food-led view is useful because Norway’s landscapes feel vast and remote. Meals, farms, seaweed, fishing villages, and chefs make that scale more personal. They help viewers connect scenery with daily life and local culture.
For travellers, this type of series helps shape expectations before booking. It shows that a Hurtigruten voyage is not only about moving along the coast. It is also about meeting the culture that gives the coastline meaning.
The partnership was celebrated at an event in Sydney, where trade partners heard from Schofield and Hurtigruten managing director Damian Perry. Schofield also provided a cooking demonstration for guests. This gave the partnership a local travel trade moment as well as a national broadcast platform.
The event matters for advisers because it brings the culinary message directly into the planning conversation. When travel professionals better understand the food story, they are better placed to explain why Hurtigruten appeals to certain travellers. It gives the product more dimension than route and ship details alone.
For S.W. Black Travel, this kind of trade engagement supports more informed conversations with clients. Travellers often ask which Norway experience feels most authentic, most scenic, or most suited to their interests. A culinary-led series gives advisers another way to explain the difference.
The Hurtigruten Norway Gourmet partnership also helps travellers think about what they want from Norway. Some guests are drawn mainly to scenery. Others want culture, local food, coastal communities, or Arctic landscapes to carry more of the journey.
Culinary storytelling becomes a useful filter. If the producers, chefs, and regional ingredients resonate, a Hurtigruten voyage might feel like a strong fit. If a traveller wants a larger resort-style ship with broader onboard activities, another option might suit better.
This is where good advice matters. The series might inspire interest, but the right itinerary still depends on route, season, ship style, time away, and preferred pace. A cruise adviser helps translate that inspiration into a practical shortlist.
Norway Gourmet places Hurtigruten’s coastal and Arctic food story in focus, but each sailing still needs careful comparison. Cruise Finder helps you review routes, dates, voyage styles, and regions before narrowing your options.
Use Cruise Finder to compare coastal Norway, Svalbard, and other Hurtigruten sailings. Once you have a shortlist, an adviser helps match the route, season, cabin type, and travel pace to your interests.
Hurtigruten’s partnership with Everyday Gourmet with Justine Schofield gives travellers a richer way to think about Norway. Through the SBS series, viewers will see coastal fishing villages, Svalbard’s Arctic wilderness, Myklevik Farm, Lofoten Seaweed, and the shipboard culinary team behind the food culture of Hurtigruten’s homeland.
For travellers considering Norway, the series offers a useful starting point before choosing a voyage. Speak with an S.W. Black Travel adviser to compare Hurtigruten sailings and plan a Norway cruise shaped around coast, culture, food, and Arctic reach.