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Nordic Delicacies in the Engine Room

To mark the beginning of summer and the end of winter, The Norsemen used to bury their sledges in bogs to store them for the next winter. The English translation of this practice was “Sledge to the bog going” which eventually became tobogganing. To mark this tradition much ale was consumed along with Norstle cake, and Smorgasbords.

The EngineRooms will be honouring that tradition on Thursday 11th April with the following:

Swedish Meatballs

Smorgasbord of:
House cured Gravlax
Potato-salad
Beetroot

Claire’s Norstle cake