Sogn is rapidly emerging as a region for cider production, with twelve producers crafting a wide variety of ciders across five distinct styles. The cider producers of Sogn are delighted to invite professionals from the hospitality industry to a one-day cider experience. On this excursion we will be diving into the world of cider and how the ciders from Sogn can be paired with food.
While local food concepts are well-developed and many restaurants emphasize the origin of their ingredients, the same attention has not yet been given to local beverages. There remains a knowledge gap within the regional hotels and restaurants on how to pair cider with food.
This seminar aims to bridge that gap by educating chefs and sommeliers from the region’s hotels and restaurants on the richness of Sogn’s cider tradition.
Gain understanding of cider and food pairing and learn how to incorporate local ciders into your menus. Ultimately enriching the dining experience for both residents and tourists. Meet the local cider producers, and get to know colleagues in the hospitailty industry in Sogn.
Visitors to Norway should not only experience the flavors of local cuisine but also the depth of our cider culture, which is rooted in fruit farming traditions unique to Sogn.
- Tuba Ardic, Ciderhuset
Who is this seminar for?
Chefs, sommeliers and waiters from hotels and restaurants in Sogn.
Price: 850kr per person (including lunch, transport, cider makers dinner, cider tastings and farm visits)
Who is inviting?
The seminar is organised by the food and drink-network in Sognefjorden Næringshage, toghether with Visit Sognefjord and Sogn frukt- og siderlaug.
Tuba and Gard at Ciderhuset will be our hosts for the seminar at Ciderhuset. You will also meet several other cider producers from around Sogn.
A One-Day Exploration of Cider & Gastronomy in Sogn
📅 Date: Sunday 23. mars
📍 Locations: Sogndal – Amble Gård – Ølmheim Siderhage – Balestrand
Program
12:30 – Departure from Sogndal
Meeting point: Sogndal skysstasjon
Transport by minibus (16 seats available + driver)
12:45 – Meet the cider maker at Amble Gård
Introduction to Amble Gård’s cider philosophy and production methods
14:30 –Meet the cider makers at Ølmheim Siderhage
Meet the producucers, Sigrid and Endre. Introduction to Ølmheim’s cider-making techniques and their story
15:30 – Departure for Balestrand
16:30 – Seminar at Ciderhuset
Presentation on the Sogn Cider Project & Network: Insights into the regional cider industry, get to know some of the producers
How to create a cider Menu: Tips for pairing cider with food in restaurants
Introduction to Ciderhuset & Balholm: History, production, and philosophy
18:30 – Cider makers dinner
Curated dinner at Ciderhuset led by chef Tuba Ardic, with assistance from Tonje Torvanger
Tasting different ciders alongside specially prepared dishes
Interactive session: testing various cider pairings with food
21:30 – Return by minibus
Transport by minibus back to Sogndal and Luster. For those travelling from Lærdal and Aurland, we are looking into options for hotels in Sogndal, or we suggest driving together.
About the Network for food- and drink professionals in Sogn
This seminar is the first in a series of events for food-professionals and chefs working in Sogn.
The initiative for the network comes from the project food-and drink experiences in Sogn. The aim of the project is:
recruite more people to work in the food and hospitality business
to create a social and motivating community with room to educate and learn from each other
build relations between farmers and producers of food and drink in the region, and the professionals working in the hospitality business
Project manager: Sigrid Skjerdal, Sogn Næring/Sognefjorden Næringshage
Project owners: Lerum, Norways Best, Fjærland fjordstove hotell, ViteMeir, Sogndal vidaregåande skule
Key partners: Visit Sognefjord, Matarena, Sogn frukt og siderlaug
Thanks for to everyone contributing to make this happen! Sparebankstiftinga Sogn og fjordane, NHO Reiselivs Utviklingsfond