4 days of kayaklng, foraging and cooking in the wild
Wilderness cooking at its best
Learn to cook advanced meals on an open fire, using local and foraged ingredients. There is something so special about sharing a meal around the fire, it connects us – to nature, to the past, to each other. This unique tour is all about making that connection stronger.
Foraging by kayak
Islands with pine, spruce, deciduous trees, sea meadows, rocky outcrops, long-since abandoned settlements. They’re all different habitats that offer a variety of ingredients to forage. Your kayaking guide leads the way through the maze of islands.
Do the culinary north
We cook Swedish and archipelago cuisine, appreciating what the season and the surrounding landscape has to offer. Your wilderness chef will meet you at predetermined camp spots, already preparing for an evening and morning full of wild cooking as a team.
As local as it gets
When we say local ingredients, we really mean it. We slow-cook lamb from one of the islands, and wild boar and venison from a hunter nearby. We use vegetables and eggs from a farm on the mainland, and for our last feast the fisherman arrives with his catch of the day.
Mother nature's pantry
June and September are the best months for foraging in Saint Anna. We’ll find greens, shoots, berries, mushrooms, roots & nuts, and find creative ways to use our wild harvest.
Master of the embers
Perfecting a skill with subtle variations that demands a keen sense of the elements – that’s a very fun challenge to take on. We learn how to use a cast-iron pan, Dutch Oven and waffle-iron on the fire.
What You'll Get
Kayaking and wild camping adventure that’s all about deliciousness. We cook over-the-top Swedish dishes on the open fire as well as forage wild ingredients. All meals and snacks included as well as well-paired alcoholic beverages for dinner.
- Kayaking guide and culinary guide
- Breakfast, lunch & dinners in the wild
- Alcoholic and non-alcoholic beverages
- Forager’s guide
- Top quality kayaking, camping & cooking gear
- Comfort upgrade – airbed, pillow & chair
- Return transport Norrköping-Saint Anna
What to Bring
- A couple of sets of clothing
- Shoes for water & land
- Towel & swimwear
- Sunglasses, sun cap, sun block & toiletries
- Camera or battery pack for phone
- Flights to Sweden
Price per person
Dates: 28 June – 1 July 2019 (SOLD OUT)
30 Aug – 2 Sep 2019 (SOLD OUT)
25 – 28 June 2020
10 – 13 Sep 2020
Group size: 8 persons plus guides
Minimum age: 18 years
Fitness level: Low
Prerequisites: Must be able to swim and have a genuine interest in food. Weight limit; 120 kilo per person. Kayaking beginners are welcome!
Accommodation: Solo tents for singles, double tents for couples or friends.
Payment: We charge 1,000 SEK deposit per person at the time of booking. Remaining balance is due 2 weeks prior to your trip.
Day by Day
This tour is not as physically strenuous as our other adventures. Kayaking distances are relatively short with breaks for foraging. See below for a menu of the scrumptious dishes we’ll be cooking!
The roots of our culinary traditions
We begin our journey in the inner archipelago, surrounded by large forested islands and a cultural landscape that invokes the feeling of travelling back in time. Traditional old wooden houses are dotted along the bay.
After a short paddle we take a lunch break by a pretty sea meadow, one of Saint Anna’s most unique habitats, where salt-resistant plants thrive along the edge of the sea. We forage edible greens as well as rose hips, hawthorn and barberries, wild remains from a time when the island was inhabited.
We continue our paddle through the inner archipelago. By now, we’re completely submerged in the area, with a maze of islands stretching out in all directions. In the late afternoon we arrive to our camp for the night, where our culinary guide is waiting, already busy preparing for an evening and morning full of wild cooking.
We all help cook a delicious meal for the evening as well as prepare items for upcoming days. We forage sorrel, orpine, chives and juniper berries.
Darlings of our modern culinary soul
As we peek through the opening of our tents, we are hopefully met by a mirror-calm sea with the blue sky reflected in the water in the most gorgeous of ways. A morning dip is a refreshing way to start the day.
After breakfast, we set off for our paddle exploration of the day. We paddle through stunning bird sanctuaries, clusters of little islands with abundant bird life. Very likely we’ll see White-tailed eagles gliding high up in the sky, and if lucky we may spot seals.
We’re in the middle part of the archipelago now, where the islands are smaller and more plentiful. We aim to reach our next camp in the early afternoon, a completely different habitat than the pine trees and moss of our last island. Here we are surrounded by deciduous forest with open glades marked by grazing animals. Oak trees, linden and hazel are common, and it’s a great landscape for foraging mushrooms and berries. Wild herbs grow on the meadows, and we pick oregano and ground-ivy to use for dinner.
The fisherman arrives with his catch
We will stay at this camp site for two nights, so it will be an easy morning of cooking breakfast, and then heading out for a day trip without having to pack up all our gear.
If the weather allows, we’ll head to the outer archipelago. It’s a very different landscape than the one we left behind – hundreds of tiny barren islands with sparse wind-pined trees and a unique flora of salt-resistant plants. The blue horizon is our backdrop and the solitude out here is amazing.
After quite a strenuous paddle we make our way back to our camp by late afternoon. The local fisherman will arrive with his catch of the day and we’ll make a proper feast for our last night in the archipelago. We invite the rest of the Do the North crew to join!
We play the old Viking game ‘Kubb’ and enjoy an evening full of delicious food, beers and merry festivities together.
The end of a decadent journey
Our last morning of waking up in our tranquil island wonderland. We pack up our camp and fill our bellies with a hearty breakfast.
We paddle towards a different site on the mainland than where we started, passing though new bird sanctuaries as we near the end of our fantastic exploration. A narrow canal takes us from the wilderness maze, then all of a sudden civilisation appears in a bay full of little cabins and old houses.
You will leave Saint Anna full of inspiration to take your wilderness cooking to another level, just about anything is possible!
*This is an example route as is the menu below. We spend most our time in the inner and middle archipelago, which provide lots of shelter even in windy conditions. The menu depends on foraging luck and season. Early summer means for example greens, edible flowers, wild strawberries and wild raspberries. Late summer offers greens, mushrooms, lots of berries, rose hips and more.
The Roots of our Culinary Traditions
Venison stew served with potatoes, lingonberries and pickled cucumber
Traditional slow-cooked stew seasoned with allspice and bay leaf. We use local wild venison and serve our flavourful ‘Kalops’ with potatoes, lingonberries, pickled cucumber and an unfiltered lager.
Regional cheeses with rose hip marmalade & sourdough
Jurss Dairy north of Norrköping produces a number of prize-winning cheeses with a progression that’s great for a cheese tasting. Served with a marmalade of foraged rose hips or wild berries and a rustic sourdough.
Flatbread, juniper mayonnaise & pickled vegetables
We prepare a few items to be used in the days to come. The cooking method for our flatbreads goes back to Medeaval times, we make mayonnaise flavoured with foraged juniper berries and an array of delectable pickles.
Darlings of our Modern Culinary Soul
Waffles with homemade strawberry jam and whipped cream
This flavour profile has a warm spot in any Swedish heart, sweet memories from our childhood. We grill the waffles right in the flames using waffle irons made of cast-ron.
Flatbread wrap with wild boar, juniper mayo, apple, leeks and buckthorn preserves
A traditional way to eat reindeer or moose cold is roasted and cut in thin slices in a flat bread wrap. In later years boar has been plentiful in the region, and we source it locally for this modern twist on an old favourite.
Roasted lamb with mashed sun chokes, wild mushrooms and black currant jelly
After searing our lamb from Aspöja island, we cover it in a mixture of foraged barberries, juniper berries, wild oregano and ground-ivy, and slow-roast it in our Dutch Oven. We sauté mushrooms in butter with wild sorrel and garlic. Served with a variety of our pickled vegetables, sun choke mash, black currant jelly and a well-paired red wine.
Macerated cloudberries with whipped fresh cheese & cardamom
This golden berry that only grows in a wild is a Swedish delicacy. Served with whipped fresh cheese & double cream flavoured with cardamom.
DAY 3 - The Fisherman Arrives with his Catch
Pan-fried bread with wild-made butter & jam, muesli with fresh blueberries & hazelnuts
Baking with yeast is perfectly doable in the wild. Small breads grilled in a cast-iron pan.Butter whipped from cream and a jam of foraged berries. Roasted muesli with foraged blueberries and hazelnuts.
Root vegetable & lamb sausage hash with pickled beets
A luxurious take on a very traditional Swedish hash. Root vegetables, local smoked lamb sausage and rendered salted pork belly served with a classic side of pickled beets.
Our final feast
We serve our four-course meal with Sander Riesling white wine.
Hot smoked salmon on butter-fried toast with horseradish & dill creme, pickled red onion, pickled cucumber and seaweed smoked on rocks near the fire.
Smoked whitefish in a flatbread roll with wild chive & mustard creme topped with whitefish roe.
Perch fillets pan-fried in lots of butter with lemon, sour cream & spring onion mashed potatoes and wilted wild greens.
Rustic apple pie baked to golden perfection in our Dutch Oven. Custard made from scratch of course.
DAY 4 - The End of our Decadent Journey
Frittata with wild mushrooms, greens & goat’s cheese
Hearty breakfast made from eggs from a little farm on the mainland, goat’s cheese from Aspöja island, and foraged mushrooms, greens & herbs.
Norrköping is the major hub of the area. We pick you up at 10.00, it’s a beautiful city to spend the night before your adventure. Our closest airports are Norrköping, Linköping and Skavsta, but you can also fly to Arlanda. Other great options are train or car.
Bus transfer 55 mins to Norrköping. flygbussarna.se/en/skavsta
Fly from London Stanstead, Edinburgh, Eindhoven, Brussels, Paris, Dusseldorf, Bremen etc. ryanair.com
Combining kayaking with a visit to Stockholm? Bus transfer 80 mins to city terminal in Stockholm. Train from Stockholm to Norrköping, 65-90 mins. sj.se
Taxi 10 mins to central Norrköping. Cost 140-170 SEK.
Fly direct from Munic. Transfer from Bristol, Brno, Milan, Florence etc. flybmi.com/en
Alternatively fly another airline to Munich.
Norrköpings Taxi: +46 11 100 100
Taxi Kurir: +46 11 14 00 00
Direct train 2 hours to Norrköping. sj.se (Arlanda C – Norrköping)
Sweden’s main airport. Served by all major airlines.
We very much encourage arriving to Norrköping by train to save our precious environment! trainline.eu
Meet us at the launch in Saint Anna. Safe parking available.
Whether you have your own or a rental from the airport, a car gives you lots of flexibility. If you drive to Saint Anna, as well as shop your own food, we give you a 1,000 SEK price reduction per person.
Aim for our closest town Söderköping.
Take road 210, follow signs to S:t Anna,
Pass the bridge “Lagnöbron“, and take a left after 500 meters by the sign for “Mons Friluftsby“.
Take a right by the next sign for “Mons Friluftsby”.
Drive through the campsite to the waterfront. Parking on the left.