The Estonian gastronomy „high society" thinks, prepares and seasons their food using same methods, according to the same principles and historically formed traditions, technologies and ideals, which are described in the New Nordic Food manifest.

Dimitri Demjanov,
Estonian Culinary Institute

Alone, the Nordic countries are small, but together we are big enough to put forward our strong food traditions through the international platform. In my opinion, it is thought-provoking that as a chef, I know everything about Mediterranean cuisine, but only one Finnish dish.

Tina Nordström,
Swedish TV-chef and ambassador of New Nordic Food

In action - young and adult ambassadors of New Nordic Food. Photo: Pål Espen Olsen/norden.orgClean and fresh ingredients. Healthy eating and living. Easy, at the same time resourceful and skillful cooking. Innovative food industry. These are the keywords of New Nordic Food.

Click here for presentations, booklets, research papers, recipes etc on New Nordic Food!

The successful cooperation of the Nordic Council of Ministers and thereby the Nordic governments on food and culture which began in 2006 still consists of more than simply promoting better and more conscious eating. New Nordic Food unites identity, gastronomy, business, tourism, design and regional cooperation.

Nordic food culture is at the top level, and this has been confirmed by several prizes amongst other things. For example in 2010, restaurant Noma in Copenhagen was awarded an Oscar in Gastronomy i.e. it was acknowledged as the best in the world. Nordic chefs have picked up 14 medals at the international Bocuse d'Or competition, with the last golden medal in 2009.

Their world class chefs also support the New Nordic Food initiative which has 12 food ambassadors who dedicate themselves to promoting Nordic food culture, its purity, freshness, values and quality in Northern countries and around the world.

Fish - part and parcel of Nordic food culture. Photo: Betina Kjerulf-Jensen/norden.org

Estonian food culture largely resembles the Nordic one. Dimitri Demjanov of the Estonian Culinary Institute has noted that Estonian gastronomic "high society" thinks, prepares and seasons their food to the same principles as Nordic countries. Estonian food culture and its connections to Nordic food culture also surprised Claus Meyer, the founder of restaurant Noma who visited Tallinn at the beginning of 2010.

From our side we have encouraged Estonian chefs to draw on inspiration from New Nordic Food and this has paved the way for cooperation between the promoters of Estonian and Nordic food culture. In 2008, we helped six Estonian chefs to gain experience in top Nordic restaurants. We have organised seminars in food safety and quality, masterclasses for vocational school students, livened the cooperation between companies and helped journalists etc.

In 2010, Denmark is chairing the Nordic Council of Ministers, and they have set the promotion of ideas and opportunities in New Nordic Food as one of its main subjects.

New Nordic Food coordinator is Grete Kodi: telephone +372 627 31 00 or email grete.kodi(at)norden.ee.
Press questions will be answered by Triin Oppi: telephone +372 627 31 07, mobile +372 52 13 226 or email triin.oppi(at)norden.ee.