Latest news with #HXExpeditions
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Travel + Leisure
7 days ago
- Travel + Leisure
HX Expeditions Partners With Greenlandic Chef so Guests Can Experience Local Ingredients and New Arctic Cuisine on Its Sailings
Once a remote frontier reserved for only the most intrepid travelers, Greenland is quickly stepping into the spotlight. The opening of the long-anticipated international airport in Nuuk, the island's capital, has made this vast, ice-covered territory more accessible than ever. ( Travel + Leisure even named Greenland one of the best places to travel in 2025.) As more travelers arrive, so do the familiar questions about how to grow tourism without diluting what makes a place special. Local communities, businesses, and, increasingly, tour operators, are treading with care. Adventure cruise company HX Expeditions is among those taking a more intentional approach. Its new collaboration with Greenlandic chef Inunnguaq Hegelund spotlights the country's often-overlooked culinary traditions through an on board dining program featuring local ingredients and stories. HX's senior corporate operational executive chef David J. McDonald Greves calls Hegelund a pioneer of New Arctic cuisine. "As a skilled hunter, fisherman, and chef, he brings deep knowledge of local practices and a passion for showcasing what the Arctic has to offer," McDonald Greves told T+L. "His belief in using sustainably sourced and locally caught and farmed ingredients aligns perfectly with our mission at HX. This partnership allows us to tell Greenland's culinary story through authentic voices, while also supporting a broader movement that is putting Arctic cuisine on the global map." Hegelund was just 5 years old when he hauled in his first catch—a hefty cod pulled from the waters off Paamiut, a southwestern Greenland town where he was born and raised. By 9, he was learning to hunt reindeer with a rifle under the watchful eye of his uncle. His childhood was defined by wild flavors: eating seabird brains, fish crisped over open flames, and plucking berries straight from the tundra. Yet the most unexpected turn in his early culinary story didn't happen in the wilderness; it started in his mother's kitchen. Around the age of 10, he kept pestering his mom to bake cakes. Eventually worn down by the requests, she handed over a recipe and that moment sparked a lifelong interest in the kitchen. Ironically, baking didn't stick—today, it's one of his least favorite things to do. But that early experiment opened a door: by 14, he was washing dishes in a local restaurant, and a few years later, he was enrolled in culinary school. Today, Hegelund stands at the forefront of New Arctic Kitchen—a growing movement that blends Indigenous knowledge with modern techniques to spotlight the culinary heritage of Greenland and the wider Arctic region. His personal approach is rooted in sustainability, food sovereignty, and cultural preservation. "I hope to bring an understanding of our food culture and traditions," he told T+L. "Many people can't understand it because they live in a very industrialized world where they get everything in a bag. Greenlanders are still connected to nature—something you don't see in many places. Here, we have other values that we have to really take care of. Our world is getting more and more modernized so, of course, it's dangerous for our food culture and traditions." A portrait of Chef Inunnquaq Hegelund. Hegelund calls his homeland "the wildest kitchen in the world"—and for good reason. Nothing is cultivated. Nothing is farmed. Even sourcing something as seemingly simple as halibut can mean braving -40 degree temperatures in the depths of winter, heading out by dog sled to frozen ice fields, and hauling up fish by hand. "If I need musk ox, I have to go into the mountains for days to get my meat," Hegelund said. "And that's with everything. We don't have any cultivated fish or shellfish. Everything is wild and you don't see that in many places anymore." That reverence for nature and the culture around hunting begins early. Newborns join elders on trips into the wild—it's an early introduction to a way of life where self-sufficiency is passed down like a language. By the time children reach their teens, many embark on their first independent hunt, which is then celebrated with a kaffemik —a gathering of family, friends, and neighbors to feast on whatever the new hunter brings home. In Greenland, sustainability is not a trend; it's a way of life. People have always lived in balance with nature, with deep respect for the elements and a commitment to passing on a healthy environment to future generations. — David J. McDonald Greves Hegelund explained that hunting is such an everyday part of life that hunting rifles are often sold in shops alongside candy and bread. But unlike many parts of the world, hunting in Greenland is an essential lifeline. Whaling, for example, remains a cornerstone of both cultural heritage and food security for people living on more remote parts of the island. (Hunters are required to hold a license and follow strict quotas; the regulations keep the ecosystem in balance while still allowing Indigenous communities to maintain their way of life.) 'We have so much respect for animals and nature. We know there's only one boss in Greenland: nature," Hegelund said, adding that animals are never taken for granted. "We use all of the animal, from the skin to the bone." Even after two decades in the kitchen, Hegelund still sees himself as a student of nature. "There's always something new. While I know a lot, I still have a lot to learn." From Left: The beef entree on the tasting menu; Chef Inunnquaq Hegelund. Hegelund's partnership with HX lets the chef take his food philosophy to the seas. He noted the menu leans more New Arctic with Greenlandic ingredients. "When you make traditional Greenlandic food, you need raw, fermented foods and ingredients that are not allowed on the ship," he told T+L. HX Expedition's cultural ambassador Niels Sanimuinaq Rasmussen—a native of Ittoqqortoormiit, a remote town in East Greenland—sees the cruise line's culinary program as an opportunity to ease guests into Greenlandic cuisine, one plate at a time. "Food is the one way we understand each other best," Rasmussen said. "The new offerings are a small drip feed, as it introduces you to new flavors in a controlled level. The menu is an evolution of Greenlandic food." HX's four-course tasting menu made its debut aboard the MS Fridtjof Nansen on May 24, 2025 under the helm of Hegelund. Throughout the sailing season, a rotating roster of local guest chefs—Laasi Biilmann, Jørgine Tobiassen, and Eli Nuka Johansson—is joining Hegelund, who said the group represents the present and future of Greenlandic cuisine. The meal opens with scallop terrine—delicately topped with fennel crudités, sour onions, and apple—followed by a rich Greenlandic snow crab bisque. For the main course, diners choose between locally sourced South Greenlandic lamb or a beef dish served with beetroot, salt-baked onion, and an herb butter emulsion. Rounding out the meal is a Greenlandic apple cake accompanied with a salted caramel sauce, vanilla ice cream, and a cocoa cracker. Each course tells a story. The apple cake, for example, pays homage to how the local cuisine has adapted over time. Hegelund said Greenlandic cuisine didn't historically have desserts. Early sweet treats were often a mix of berries with Angelica (an aromatic herb), or even seaweed and animal fat. The introduction of flour brought dry cakes to Greenland, and applesauce arrived only in the late 1960s and early 1970s. Even the inclusion of beef on the menu marks a milestone. Musk ox has long been a staple in Greenlandic kitchens, but the beef on board is sourced from the only cattle farmer in the entire country, located in the southern town of Narsaq. 'It's all really new. You're some of the first guests in the world to eat Greenlandic cow,' Hegelund said. Sustainability and local collaboration are at the core of the program, as 30 percent of the ingredients are sourced directly from Greenlandic producers. "At HX, we see sustainability as long-term optimization—strengthening local economies, fostering community engagement, and minimizing environmental and cultural impact," McDonald Greves told T+L. "In Greenland, sustainability is not a trend; it's a way of life. People have always lived in balance with nature, with deep respect for the elements and a commitment to passing on a healthy environment to future generations." Part cultural immersion, part culinary experience, HX's program deepens the connection between travelers and the land they've come to explore. "I hope guests leave with a deeper appreciation for the unique flavors and ingredients of Greenland, along with a richer understanding of the country's culture and culinary traditions," McDonald Greves added. "With local Greenlandic chefs on board to cook, educate, and share the stories behind each dish, the goal is to deliver an unforgettable culinary journey that highlights Greenland's rich food heritage."
Forbes
15-07-2025
- Forbes
HX Expeditions Debuts The Largest Kayaking And Camping Program In Antarctica
More kayakers can now explore Antarctica. ©Yuri Choufour There are many good reasons why a trip to Antarctica is on many travelers' bucket list. It's hard to reach, yet its pristine beauty beckons all nature and wildlife lovers. You can see penguins and seals on land and sea ice. Whales can often be spotted in the ocean. Gorgeous landscapes with icebergs and snow-draped mountain rangers are just some of the sights to savor here. This year, there's yet another reason to visit. When the Antarctic travel season begins in October, HX Expeditions will start the largest, most diverse camping and kayaking program in Antarctica, so you can have more awe-inspiring, authentic experiences in the Great White South. Whether you want to sleep on the continent that's still largely unexplored or kayak past glaciers, these experiences are now more within reach. This new program from HX Expeditions will give more guests the chance to get safely and respectfully close to nature. They continue to take environmental stewardship seriously and it was at the forefront of imagining how these new experiences will work. They all adhered to the environment regulations that govern all human activity in Antarctica. In a statement, Karin Strand, the VP of Expeditions Development at HX shared, 'We're not just adding more spots, we're reimagining how guests experience Antarctica.' 'With expanded kayaking and camping capacity, plus greater flexibility and access - we're opening the polar regions to more adventurers than ever before. It's about making these once-in-a-lifetime moments available to everyone on board, while delivering them in small, intimate and responsible groups,' she said. Strand emphasized that they hope to help you live the 'Antarctica story' that you want to experience. That's why each trip is customizable. For the 2025/2026 Antarctica season, camping capacity will now allow up to 60 guests per night to sleep under the stars. Solo travelers now have more access, too, because no partner is required for either camping or kayaking. You now have two choices when kayaking with HX Expeditions. HX Expeditions You can now choose from two different ways to kayak in Antarctica, and you can get up close to glaciers and all the splendor of The Land of Penguins Sea Explorer kayaks are hard-shell kayaks that are guided by two expedition guides. They are created for range and stability, and they offer greater control than inflatable kayaks. They're sleek, expedition-grade kayaks, and they come in pairs for exploring with a companion. Kayakers can get close to glaciers for incredible views. ©Yuri Choufour Discovery kayaks are inflatable kayaks that you can self-guide. They're lightweight and well-designed. These kayaks are used in calm conditions, and you can guide this kind of kayak at your own pace. You can go with a partner or paddle the kayak on your own. When used on HX Expeditions, the adventure is monitored by staff on safety boats who can help whenever needed. What Their New 'Bivvy Bag' Camping in Antarctica Is All About The new 'HX Bivvy Bag' camping experience is like no other. Campers are given a lightweight bag that empowers them to sleep on the pristine land with unspoiled views of the stars that are unforgettable. Its minimal gear for camping in good conditions. The HX Bivvy is a custom-made, top-of-the-line set-up from Scandinavia; it's been well-tested by experts to ensure safety and minimal impact. The bivvy bags empower more people to camp under the stars in Antarctica. HX Expeditions You will have a sleeping bag to keep you warm, and the bivvy bag is designed to keep you dry. It's camping in a way that's closer to nature than even a tent provides. You can lie down and stargaze until you fall asleep. Other Adventures To Have In Antarctica HP Expeditions offers other type of adventures throughout your time on and by Antarctica, too. There's snowshoeing to spots you're likely to see once in a lifetime. There are a wide variety of hikes that can be customized to your needs. Then there's the polar plunge challenge that many guests choose to partake in. It's a daring choice to dive into the frigid Southern Ocean along with others from your cruise. It's certainly something you're not likely to forget! With more than 20 years of experience programming Antarctic travel, HX Expeditions is determined to offer inclusive, diverse adventures for those who want to experience the joys of the continent. For the Antarctica 2025/2026 season, a first-come-first served system will be used on most sailings, so that will put the opportunities into many more guests' hands. Of course, safety is the priority, so all activities are subject to what the weather is like that day. 'Experiencing Antarctica must come with responsibility,' Strand added in her statement. 'Every step we take is guided by the principles of sustainable tourism. We work within the framework of IAATO guidelines to ensure our presence leaves no trace – minimizing impact, respecting wildlife, and preserving the pristine beauty of the polar environment for generations to come.'
Sydney Morning Herald
14-07-2025
- Sydney Morning Herald
Packing light? Easier said than done when heading for a cold climate
The coldest place I ever lived was New York. In winter, those Arctic blasts would cut through me like a knife, even if I was wearing several layers of wool and down. Not being a skier, I've rarely had to dig out my extreme winter clothes here in Australia. But I'm in my cupboards right now trying to locate my long underwear and thickest pants for summer in Europe. Summer? Yes, because I'm inadvertently on trend for this year. I'm about to go on a cruise to Greenland. Packing is a real challenge for this trip. I've never travelled to polar regions and while those New York winters were intense (without earmuffs my earlobes would get so crisp, they were in danger of breaking off), I find it difficult to imagine exactly how cold it will get. It's always the same with packing – I tend to underplay how warm or hot it might be. When it's hot, and I'm packing for cold, my imagination fails me. It's a bit cool in Sydney now but there are no chunks of ice floating in Sydney Harbour. I'm cruising with HX Expeditions on its newest ship, the MS Fridtjof Nansen, and they've been great in sending passengers detailed lists of what to bring. There's also a dedicated travel portal I can download on my phone which includes practical advice such as what currency I'll need (Danish krone) and what electrical plug will work (type C). Luckily the dress code is relaxed and informal, even for dinner, as it's an expedition ship. I won't have to bring cocktail dresses and my jewellery, as I always feel I should on cruise lines such as Regent Seven Seas, where female passengers tend to get gussied-up in their finest. Much of the list is sensible and expected. Comfortable flat shoes with a good grip, as it can be slippery on deck. Swimwear for the hot tub and sauna. (I'll be in that sauna for sure). Gym clothes for the fitness facilities. (Well, maybe.)
The Age
14-07-2025
- The Age
Packing light? Easier said than done when heading for a cold climate
The coldest place I ever lived was New York. In winter, those Arctic blasts would cut through me like a knife, even if I was wearing several layers of wool and down. Not being a skier, I've rarely had to dig out my extreme winter clothes here in Australia. But I'm in my cupboards right now trying to locate my long underwear and thickest pants for summer in Europe. Summer? Yes, because I'm inadvertently on trend for this year. I'm about to go on a cruise to Greenland. Packing is a real challenge for this trip. I've never travelled to polar regions and while those New York winters were intense (without earmuffs my earlobes would get so crisp, they were in danger of breaking off), I find it difficult to imagine exactly how cold it will get. It's always the same with packing – I tend to underplay how warm or hot it might be. When it's hot, and I'm packing for cold, my imagination fails me. It's a bit cool in Sydney now but there are no chunks of ice floating in Sydney Harbour. I'm cruising with HX Expeditions on its newest ship, the MS Fridtjof Nansen, and they've been great in sending passengers detailed lists of what to bring. There's also a dedicated travel portal I can download on my phone which includes practical advice such as what currency I'll need (Danish krone) and what electrical plug will work (type C). Luckily the dress code is relaxed and informal, even for dinner, as it's an expedition ship. I won't have to bring cocktail dresses and my jewellery, as I always feel I should on cruise lines such as Regent Seven Seas, where female passengers tend to get gussied-up in their finest. Much of the list is sensible and expected. Comfortable flat shoes with a good grip, as it can be slippery on deck. Swimwear for the hot tub and sauna. (I'll be in that sauna for sure). Gym clothes for the fitness facilities. (Well, maybe.)
Travel Weekly
18-06-2025
- Travel Weekly
HX Expeditions' Spitsbergen is back in service after renovation
HX Expeditions' Spitsbergen has a new eatery and science center upon completion of the ship's refurbishment. The new informal dining space is called Brygga Bistro and serves snacks and light meals in the mid-morning, afternoon and late evening. It is on Deck 5 and offers table service. The science center is on Deck 6 and includes a lecture space, library, citizen science workstations and interactive screens. It also has interpreter systems for language accessibility. The Explorer Lounge and Bar received a refresh with new seating, and the bar now serves HX's 14 new cocktails. When HX Expeditions got new investors and separated from Hurtigruten, HX committed to renovating the Fram and Spitsbergen. Those renovated ships have new exterior colors. The Spitsbergen has a 220-guest capacity and is sailing the Arctic this summer.
