The Sea Stallion, River Cottage and New Nordic Viking Food

The chefs from River Cottage has been in Denmark to sail The Sea Stallion and try out the food concept 'New Nordic Viking food'. Together with local chefs from Samsø and the Sea Stallion's galley-cooks, Kenneth and Solvej, they prepared a feast for the Sea Stallion's crew of local produce from the island, including mackerel, Gute sheep, onion and sea kale.
The pictures are taken by curator Lonnie Hansen, who is behind the development of New Nordic Viking.

Gill Meller from River Cottage at the helm of the Sea Stallion, from Kerteminde to Samsø.
Gill Meller from River Cottage at the helm of the Sea Stallion, from Kerteminde to Samsø.
Gill Meller makes the fish soup for the Sea Stallion's crew in the small galley on the Sea Stallion.
Gill Meller makes the fish soup for the Sea Stallion's crew in the small galley on the Sea Stallion.
The crew is waiting impatiently for the fish soup.
The crew is waiting impatiently for the fish soup.
Fresh celery wrapped in clay, before loading into the fire for several hours. Steven Lamb from River Cottage (left), Kasper Overgaard, Ilse Made (right) and Gill Meller (rear).
Fresh celery wrapped in clay, before loading into the fire for several hours. Steven Lamb from River Cottage (left), Kasper Overgaard, Ilse Made (right) and Gill Meller (rear).
Mackerel from Samsø grilled with celery tops.
Mackerel from Samsø grilled with celery tops.
Mixed berries from Samsø is marinating.
Mixed berries from Samsø is marinating.
The lamb roast was dug up after 7 hours in the pit, which functions as an earth oven.
The lamb roast was dug up after 7 hours in the pit, which functions as an earth oven.
The lamb roast wrapped in seaweed from the beach.
The lamb roast wrapped in seaweed from the beach.
The Viking feast with marinated mackerel, crab, flat bread with fennel and mead.
The Viking feast with marinated mackerel, crab, flat bread with fennel and mead.
Crab, and sea kale soup.
Crab, and sea kale soup.
The Viking feast was an abundance of flavors - smoked and marinated meats and fish, sweet fruits, vegetables and herbs.
The Viking feast was an abundance of flavors - smoked and marinated meats and fish, sweet fruits, vegetables and herbs.