The programme will feature special menus, collaborative recipes, and culinary lectures led by Hegelund and other chefs from Greenland.
The initiative will launch on 24 May 2025, aboard MS Fridtjof Nansen. Throughout the season from May to September, Hegelund will be joined by a rotating team of Greenlandic chefs, each bringing their own expertise and creative interpretations of local cuisine.
Stefan Engl, VP of hotel operations at HX Expeditions says this partnership is not just about food.
‘It’s about sharing Greenland’s cultural heritage through its flavours. By sourcing ingredients locally and collaborating with community suppliers, we’re creating a culinary experience that highlights the unique beauty of Greenland,’ say Engl.
As part of the programme, HX is committed to sourcing 30% of its food products from local and regional suppliers. This includes a selection of meats, seafood, fish, microgreens and beer from Greenland.
HX is also partnering with Qajaq Brewery to offer its locally crafted beers as part of the brand’s all-inclusive drinks selection.
