A Flavourful Journey Through Thy, Mors & Salling – Culinary Heritage Study Tour 2025

This week, a group of food professionals and enthusiasts gathered for a truly unforgettable experience in northwestern Jutland as the Culinary Heritage Study Tour 2025 took participants deep into the heart of Thy, Mors, and Salling. With Danish hospitality, scenic backdrops, and outstanding local cuisine, each day passed swiftly in the best of company, where new friendships were formed and culinary curiosity was fed at every stop.

Svend at Glyngøre Shellfish entertaining and serving specially brewed beer types to oysters!

Meticulously planned by the dedicated team at Culinary Heritage Thy-Mors-Salling, the tour was not only rich in content but also impressively efficient. Despite the many locations visited, travel time was kept to a minimum—allowing participants to fully immerse themselves in the experiences, flavours, and stories offered along the way.

One of the clear highlights of the program was the cook-along workshop at Morsø Landbrugsskole, led by Michelin-starred chef Nicolas Min Jørgensen from the renowned restaurant TRI. In this interactive session, the group worked hands-on in the kitchen, creating a full menu with ingredients they had gathered throughout the day: oysters from Glyngøre Shellfish, greens from Grønt Thy, mussels from Vilssund Blue, freshly caught North Sea cod, and locally sourced champagne and wine. The result? An afternoon full of collaboration, laughter, and culinary magic—with a shared meal that truly embodied the spirit of the tour.

Video from the cook-along workshop with Nicolas Min Jörgensen from TRI.

While all stops on the itinerary received high praise in the participant survey, two visits stood out as truly unique experiences:

At Glyngøre Shellfish, the group was welcomed with a panoramic view over the Limfjord, where fishing boats cruised peacefully by. Before them lay an elegant tasting lineup of oysters served in multiple preparations, thoughtfully paired with special brewed beers. The passionate host, Svend, a lifelong fisherman with an infectious dedication to his craft, shared stories and insights that made this visit a once-in-a-lifetime memory. His genuine love for the sea and its offerings left a lasting impression on everyone present.

Degustation of several special whiskies at Thy Whisky after the farm tour.

Another unforgettable moment came at Thy Whisky, where two visionary sisters are continuing a legacy now in its eighth generation. On their 500-hectare ecological farm, every step of the whisky-making process - from grain to glass - happens on-site in a fully circular system. The 190 dairy cows, integral to the farm’s balance, roam freely in harmony with nature. Their innovation and sustainable mindset have already brought them international recognition: in 2025, Thy Whisky was proudly named World’s Best Wheat Whisky at an award ceremony in London. With 20,000 bottles already produced and a warehouse full of maturing barrels, more accolades are surely on the horizon.

Of course, local pride and sustainable brewing were also showcased at Thisted Bryghus, one of Denmark’s most renowned breweries. Here, the group learned how local ingredients - like malt from surrounding fields and handpicked Sweet Gale from National Park Thy - contribute to the brewery’s distinct and beloved character.

Speaking of National Park Thy, the group had the pleasure of visiting the majestic Lodbjerg Lighthouse, one of the best vantage points for taking in the windswept, wild beauty of the landscape. With its sweeping views, coffee, and traditional Danish kringle, this visit was a peaceful yet powerful reminder of the deep connection between nature and Nordic food culture.

The final evening brought celebration and song, as the group gathered for a festive gala dinner to mark 30 years of the Culinary Heritage network - a fitting conclusion to a study tour that perfectly showcased what the movement stands for: authenticity, quality, and the joy of sharing food and traditions across borders.

To all our wonderful participants and our generous hosts in Thy, Mors, and Salling - thank you. We are already looking forward to the next Culinary Heritage Study Tour!