The Sea Stallion and River Cottage on Samsø

The weather was good during the Sea Stallion's visit to Langør. The interest was great, and around 4000 people stopped by the 30-meter-long warship.

The chefs from River Cottage prepared a feast for the Sea Stallion's crew of local ingredients from the island of including mackerel, Gute sheep, onion and sea kale.

Langør port on the island of Samsø 24 July. In the Background the mobile exhibition and the Sea Stallion.
Langør port on the island of Samsø 24 July. In the Background the mobile exhibition and the Sea Stallion.
More than 4000 people visited the Sea Stallion during the day in Langør
More than 4000 people visited the Sea Stallion during the day in Langør
Open ship on the Sea Stallion. The crew invites people aboard the Viking ship.
Open ship on the Sea Stallion. The crew invites people aboard the Viking ship.
Steven Lamb (left) and Gill Miller (right) from River Cottage. Steven stood for interviews. Gill was head chef at the Viking feast.
Steven Lamb (left) and Gill Miller (right) from River Cottage. Steven stood for interviews. Gill was head chef at the Viking feast.
John Wright, herbal and mushroom expert from River Cottage, offers snails and sea kale during the Viking feast.
John Wright, herbal and mushroom expert from River Cottage, offers snails and sea kale during the Viking feast.
River Cottage flat bread baked in spelled flour and chestnut flour, fennel and mead.
River Cottage flat bread baked in spelled flour and chestnut flour, fennel and mead.
Lamb roast from the special Gute sheep, known from the Viking Age, in long rows on the grill.
Lamb roast from the special Gute sheep, known from the Viking Age, in long rows on the grill.
Freshly Caught mackerel from the island, pickled, tossed with onions, dill and sweet gooseberry.
Freshly Caught mackerel from the island, pickled, tossed with onions, dill and sweet gooseberry.
Grilled, fresh onions from the island.
Grilled, fresh onions from the island.