IGCAT:Nordland recommended for the title of European Region of Gastronomy 2028

 

PRESS RELEASE Nordland recommended for the title of European Region of Gastronomy 2028 14 November 2025

An international jury comprising of four international experts, accompanied by IGCAT’s President, Diane Dodd PhD considered the application of Nordland region for the title European Region of Gastronomy 2028. After reviewing the bid book: Nordland: Seasons Under The Light, submitted on 17 April 2025, the jury visited the region from 10-14 November 2025. The aim of the visit was to assess the region’s appropriateness and readiness to host the title in 2028.The jury will prepare a comprehensive report with recommendations to support the region’s journey. During the visit, the jury met with more than 50 stakeholders from across the region such as food producers, local authorities, heritage experts, academics, business representatives, educationalists and local non-governmental entities concerned with the development and protection of Nordland’s culture and contributors to the region’s bid. The jury was pleased to get to know so many stakeholders from public, private, third sector and academic institutions and applauded the efforts of all involved from many sectors in the strategies and plans for the region. After a five-day programme, the Jury concluded that Nordland has the potential to become a global reference for gastronomy and therefore recommends that Nordland receive the title for 2028. General comments Dr. Diane Dodd President of IGCAT congratulated Nordland County Council and all the remarkable stakeholders throughout the region for the outstanding hospitality and impressive achievements already made in food production and visitor experiences across Nordland, in particularly the project Food Region Nordland (2025–2028) She gave a significant mention to the organizational team, Per Theodor Tørrissen, Katrine Wiken and Guro Brown from Northern Norway Competence Center for Food (NKMAT) for putting together an exceptional bid book and noting that their initiative ArktiskMat first attracted IGCAT to the region – showing how important internalisation is for opening up opportunities. The jury visit aimed to assess Nordland’s readiness to hold the title of European Region of Gastronomy 2028. They noted exceptional examples: Kvitnes Gård – Halvar Ellingsen: Farm-to-table restaurant and farm where Chef Halvar Ellingsen practices holistic land-based gastronomy. Boazovázzi – Máret Rávdná Buljo & Peder Buljo: Sámi cultural enterprise sharing indigenous food traditions through storytelling and hands-on experiences. Lofoten Gårdsysteri – Marielle de Roos & Hugo Vink: Organic, artisanal dairy farm exemplifying biodynamic methods and community engagement. Thon Hotel Svolvær: A hotel integrating circular energy systems, local sourcing and cultural experiences to strengthen regional identity and sustainable tourism. Destination Lofoten: Working to promote the region as one of the world’s most unique and sustainable travel destinations. Museum Nord/ SKREI: A comprehensive cultural center dedicated to the Arctic cod and its significance to the Lofoten fisheries. Unstad Arctic Surf: Featuring on-site restaurant and lodging, allowing visitors to enjoy local cuisine and stay overnight right by the beach. LoVe Development: Business network between Lofoten and Vesterålen within food and beverage production, experiences and distribution. Lofoten Seaweed: Innovative, sustainably harvested seaweed enterprise combining traditional knowledge, job creation and strong local storytelling. Stockfish from Lofoten: preserving stockfish and heritage fish drying traditions. Lofotlam (Lamb meat) – and their work to protect the environment for sheep farming Sletten Gård – Solveig B. Rønning & Geir Ove Bentsen: Family-run dairy farm, blending tradition with sustainable and responsible agricultural practices. Til Elise fra Marius: Elise and Marius focus on fresh, local ingredients, bringing the flavors of the countryside directly to your plate. Mosjøen Upper Secondary School – including programs in Agriculture and Culinary Studies, presented by Lars Henrik Kristiansen and Rolf Jøran Forsmo. Nordland Vocational College - Vocational training integrating farming, gastronomy and sustainability, presented by Eva Narten Høberg and Johnny Laupsa Borge. The Northern Norway Competence Centre for Food (NKMAT): Drivers of ArktiskMat Festival and promoters of Food Region Nordland (2025-2028) project. Espen Laumann & Roderick Sloan: Culinary educators empowering youth through sustainable Arctic ingredients and ethical seafood harvesting. Tine & Nortura Cooperatives – explained by Solveig Bratteng Rønning: Cooperatives providing long-term support and sustainability for the regional agri-food sector. Sjøgata Heritage Area – Rune Krutå: Visit to Mosjøen’s preserved wooden street and presentation of the citizen-driven Porridge Festival by Mayor Rune Krutå. Kirkens Bymisjon, Mosjøen: Community-based organisation supporting vulnerable citizens through volunteer-run social services and meals. Bodø2024 Visibility and Legacy: Strong communication networks and cultural partnerships supporting Nordland’s long-term gastronomy vision. Finally, the jury wish to thank all the restaurants, hotels and guest houses that provided such a delicious and high-quality food experiences throughout this visit. They did Nordland proud: Kvitnes Gård, Thon Hotel Svolvær, Barthbryggo AS, Kulturverkstedet, Unstad Arctic Surf, Hattvika Lodge. Til Elise fra Marius, Huset i Gato restaurant, Hotel Scandic Havet, Bryggerikaia restaurant. In conclusion, the region excels in farm-to-table gastronomy, artisanal and organic production, indigenous food traditions, and circular, environmentally responsible approaches to food and tourism. The European Region of Gastronomy Award will provide additional stimulus for stakeholders to deepen collaboration, share knowledge, and create cross-marketing opportunities with other awarded and candidate regions, enhancing Nordland’s international visibility. With its strong projects, innovative approaches, and cultural depth, Nordland is exceptionally well-placed to make 2028 a year of remarkable culinary celebration and a lasting gastronomic legacy. Recommendation Following the visit, the Jury recommends that Nordland be awarded the title European Region of Gastronomy 2028, provided that several key conditions are met before the official title is confirmed at the Advisory Forum of IGCAT on 12 December 2025. The jury very much hope to see preparations unfold for the region’s Award Ceremony, which will be an opportunity to share Nordland's food treasures with the world. Jury composition Dr. Diane Dodd, IGCAT President accompanied the independent jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region. The independent jury members were: Dr. Edith Szivas, IGCAT Vice-President and IGCAT expert on sustainable tourism, who focussed her attention on Innovation, Creativity, Tourism and Jobs; Davinia Galea, IGCAT Ambassador, Gozo European Region of Gastronomy 2026 and IGCAT Expert on cultural policy, focussing on Citizen Empowerment and Education; Ramon Sentmarti, IGCAT Ambassador, Catalonia World Region of Gastronomy 2025, IGCAT expert in the agri-food sector, business transformation, and international trade, who focussed on Visibility, Communication, Legacy and Evaluation; Omar Valdez, IGCAT Board and Executive Director of the UN Tourism Academy, focussing his attention on Environment, Agriculture and Sustainability; Accompanied by: Matilde Ferreira, IGCAT International Projects Manager, and Ben Wills, IGCAT Communications Acknowledgements: The Jury wishes to thank all the people that they met during the visit: • Per Theodor Tørrissen, Nordland Fylkeskommune, Mosjøen Vgs • Guro Larsen Brown, Nordland Fylkeskommune, Mosjøen Vgs • Katrine Remmen Wiken, Nordland Fylkeskommune, Mosjøen Vgs • Halvar Ellingsen, Kvitnes Farm & Restaurant / Official Nordland Ambassador • Martine Amundsen, Hostess Kvitnes • Cathrine Thoresen, Hostess Kvitnes • Leik Torstensen, Sous Chef Kvitnes • Elias Dyrkorn, Sous Chef Kvitnes • Ståle Gjerstad, Lofotservice • Máret Rávdna Buljo, Boazovazzi Reindeer Farm • Peder Hansen Buljo, Boazovazzi Reindeer Farm • Erik Taraldsen, Thon Hotel Svolvær • Line Renate Samulesen, Destination Lofoten • Jonas Walsøe, Museum Nord / SKREI • Siriyaporn Rithisirikrerg, Chef, Thon Hotel Svolvær • Marielle de Roos, Lofoten Gårdsysteri • Hugo Vink, Lofoten Gårdsysteri • Marion Frantzen, Unstad Arctic Surf • Lill Oraas, Unstad Arctic Surf • Tommy Olsen, Unstad Arctic Surf • Alf Einar Gjertsen, Hattvika Lodge • Bjørg-Elin Kärn, LoVe Development • Gustav A. Karlsen, Lofoten Lamb • Anne Karine Statle, Stockfish from Lofoten / Lofotenmat SA • Angelita Eriksen, Lofoten Seaweed • Oliver A. Kokkonen, Chef Apprentice, Coastal Express / NORA Arctic Young Chef 2024 • Solveig Bratteng Rønning, Sletten Gård / Board Member • Elise Bratteng Rønning, Til Elise from Marius / Official Nordland Ambassador • Marius Martinsen, Til Elise from Marius • Julie Spise, Future Sommelier, Til Elise from Marius • Runar Hestmark, Driver / Local forager / Former teacher, Mosjøen Upper Secondary School • Susanne Forsland, Communication, Nordland County Government • Lars Henrik Kristiansen, Principal, Mosjøen Upper Secondary School • Rolf Jøran Forsmo, Mosjøen Upper Secondary School • Eva Narten Høberg, NIBIO / Nordland Vocational College • Johnny Laupsa Borge, Nordland Vocational College • Roderick Sloan, Dundrun Seafood AS • Espen Laumann, Brønnøysund Upper Secondary School • Hallbjørn Berg-Hansen, Barthbryggo AS • Bente Berg-Hansen, Barthbryggo AS • Stefka Vasileva, Barthbryggo AS • Rune Krutå, Mayor of Vefsn Municipality, Mosjøen • Heidi Ånes, Kulturverkstedet • Siv Marita Rørvik, Church City Mission, Mosjøen • Frank Ivan Bjørkmo, Church City Mission, Mosjøen • Svein Øien Eggesvik, Nordland County Councillor • Henrik Sand Dagfinrud, Bodø2024 Legacy AS • Roger Johansen, EX polar quality • Bjørg-Elin Kärn, LoVe Development AS • Bjørg Helene Jenssen, Innovation Norway Nordland • Robert Johansen, Salten Salmon • Ingvill Bang, County Governor • Per Christian Larsen, Innovation Norway Nordland • Anna Brandal, Nordland County, Communication • Trond Erlend Willasen, Nordland County, Communication About the World/ European Region of Gastronomy Award The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions. The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey. Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being. www.igcat.org www.europeanregionofgastronomy.org info@igcat.org www.igcat.org www.europeanregionofgastronomy.org      © 2025 IGCAT, All rights reserved