At Norden we’ve developed an innovative and culturally conscious cuisine rooted in the traditions, techniques and ingredients of the local pastoral lifestyle combined with a creative exploration of contemporary tastes. Each season we invite a guest chef to collaborate with our local head chef and the wider culinary team. Together, they explore local cuisine and ingredients, reimagining traditional cooking through a contemporary take.
Following the slow food movement, each meal is prepared with rich and diverse ingredients from the surrounding areas. Each day, herbs, mushrooms and other vegetables are foraged or picked from our own garden, bread is baked in traditional mud brick ovens and noodles are hand pulled and fresh at every meal.
We are also very proud of our milk. From dris (female yaks) grazing in areas teeming with medicinal plants, our milk is known for its high nutritional value and reduced lactose content; acting as the source of our healthy and delicious butter, yogurt and cream.
