The members of ECB also include catering companies. We asked Kaisa Tiik, CEO of Nordic Catering, to introduce the company in more detail and discuss current trends in the catering industry.

 Could you tell us a little bit more about Nordic Catering?

Nordic Catering provides an all-encompassing catering solution, including food and beverage menus, tableware, inventory, and professional service. On top of this, our team includes a decorator who enhances decorations and visuals, contributing to the design of menu cards and food labels. Our team comprises seasoned catering chefs, pastry chefs, bakers, and waiting staff. The work schedule encompasses a variety of events, and we are able to cater to gatherings ranging from 20 to 2500 guests. We offer catering services for birthdays, weddings, seminars, company parties, conferences, and à la carte banquets. Our catering capacity allows us to handle around 5–7 events a day. As an added benefit, our clients can sample the menu before giving their final approval. Nordic Catering is located in Unibet Arena in Tallinn, but offers catering services all over Estonia.

Some of the most noteworthy events we’ve recently provided catering for include: Christmas Gala at Unibet Arena on 14–16 December 2023, where we provided catering for 1550 guests on three consecutive days; luncheon involving the Prime Minister of the Republic of Estonia and President Volodymyr Zelensky on 11 January 2024; Tallinn Digital Summit in Tallinn Creative Hub on 5 September 2023 with 450 guests; Open Government Partnership (OGP) Global Summit on 6–7 September 2023 in Telliskivi Creative City.

You were also responsible for catering at the presidential reception this year. What kind of food was provided at the event? 

Nordic Catering was the catering partner for the presidential reception of the Republic of Estonia, where we were responsible for the smooth running of the event and contributed by providing our tableware and inventory. In addition, our chef Jevgeni Ševtšuk had the honour of being one of the 13 chefs serving hors d’oeuvres at the reception. Guests were presented with a selection of 41 distinct hors d’oeuvres, three of which were crafted by Jevgeni. His offerings included:

  • Järveotsa farm quail leg with pumpkin mustard and cherry-juniper flavoured glaze;
  • Arctic charr tartlet with smoked pork cheek and sugar pea rémoulade;
  • yellow beetroot mini-tatin with caramelised anise seeds and Nopri farm brown cheese toffee.

How was 2023 for you? Have events and the demand for catering services recovered after the pandemic?

The year 2023 was a busy one for Nordic Catering, which we’re delighted with! We’ve built a strong customer base that relies on us to handle both intimate and large-scale events. After the pandemic, the customer journey has become shorter, meaning that events are now planned within a more compressed timeframe. Of course, events are still planned in advance, but on a smaller scale.

What catering trends are currently prevailing? How can you meet the wishes of customers to exceed these expectations?

Our customers continue to value a reliable partner and a high standard of food and service. We strive daily to consistently deliver on these expectations. One trend worth highlighting is the increasing emphasis on environmentally friendly solutions. This is primarily evident in our menus, where there has been a substantial increase in the proportion of vegetarian options. Additionally, people have become more mindful of the quantities. In the past, having an abundant buffet with some leftover food was seen as positive. However, the current trend is to be satisfied when there are no leftovers. The prevailing tendency in event hall planning involves modern solutions, such as the use of the so-called naked furniture. This means that we use wooden furniture that does not require tablecloths.

For international conferences, there is often a desire to host at least one memorable dinner in a unique venue. Which fantastic dining venues would you recommend to your customers in both Tallinn and the surrounding area?

Our customers have enjoyed organising dinners in different venues, such as Kadriorg Art Museum, Tallinn Creative Hub, Port of Tallinn Cruise Terminal, Viimsi Artium, Noblessner Foundry, Maarjamäe Palace, Kõltsu Manor, Arvo Pärt Centre, as well as Klinkberg Venue, which changes its location twice a year.

Considering that many conference participants are often visiting Estonia for the first time, it would be wonderful to acquaint them with Estonian cuisine. What Estonian dishes and flavours would you advise the hosts to include in the conference catering?

We always prepare the menu according to the customer’s wishes and the theme of the event. To add an Estonian touch to the international conference menu, we’ve included traditional black bread baked by our own bakers. We source our raw produce locally, featuring zander or flounder fillets in our fish selection and products made from local game meat, such as venison, in our meat offerings. The typical diet of Estonians also includes beetroot and several types of mushrooms. When offering desserts, we incorporate local berries like blackcurrant, lingonberries, blueberries, raspberries, etc. Besides using local ingredients, we enhance the menu with a distinctly Estonian flair by employing traditional cooking techniques, including pickling, salting, smoking, etc.

In addition, special diets play a significant role in the menu planning of international conferences. This entails providing food that accommodates guests with dietary preferences, including vegetarians, vegans, and those with lactose and gluten intolerance. We often need to avoid the use of any type of nuts.

Today’s keyword is environmental protection. What solutions do you offer to make catering as environmentally friendly as possible?

At the catering level, the whole process begins with the preparation of a menu offer and the calculation of food. Over the years, customers have generally become more aware of food-related environmental issues, and it’s gratifying to witness their increased consideration for minimising the environmental footprint when planning events. This involves opting for a moderate menu, in terms of both food quantities and ingredients. We have evolved to provide environmentally friendly solutions, focusing on the use of local raw materials to reduce the impact of a lengthy logistics chain. Additionally, we strive to incorporate raw materials with cultivation practices that are more environmentally friendly. In event hall planning, opting for environmentally friendly solutions is also possible. A recent trend includes furniture without tablecloths, which not only looks elegant but also eliminates the need for washing sheets, thus reducing resource consumption. At major events where the use of porcelain is not feasible, we have opted for reusable rather than disposable tableware.

How can I book your services, and how far in advance should I get in touch?

This depends on the format and volume of the event. The more complex and multifaceted the event, the more advisable it is to allocate a longer preparation time for planning. If the customer has a clear vision for the event, we can also promptly craft our menu offer. Hence, there is no fixed time limit at our end; the preparation period varies, ranging from three months for certain events to successfully organising others within two weeks. The objective is to confirm the event and the menu five working days in advance, and the number of participants three working days in advance. We look forward to receiving your inquiry at

And lastly – why choose Nordic Catering as your partner in dining?

We aim to be a flexible and reliable partner for our customers. We will do our utmost to ensure that the event is conducted according to the client’s vision and, when needed, we will offer our professional suggestions. Our primary aim is to ensure that every guest feels valued throughout the event and to create a lasting memory of a wonderful dining experience.

Riine Tiigi

Marketing Manager