Dish and TLC welcomed over 100 guests for the event, which centred on hygge (pronounced hue-gah), a Scandinavian word expressing a cosy, warming mood.
Nick James, Dish CEO, said: “We want to change the face of post conference parties and networking events, providing a more relaxed and cosy environment. The Nordic people do this brilliantly and we’re bringing HYGGE to the hospitality industry with our new event concept and menu.”
Guests were served food from Dish’s new, Scandinavian-inspired menu, which featured cheese fondue, smoked venison with lingonberry on rye bread and meatballs with mash potato, gravy and lingonberry jam.
Fur coats and hats were available for guest to wear on board the boat, which was decorated with lighting and glowing lanterns.