Alexander Stubb and Mrs Suzanne Innes-Stubb greeting guests at the Independence Day reception at the Presidential Palace in Helsinki on 6 December 2024. Photo: Heikki Saukkomaa / Lehtikuva
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The traditional guest greeting at Finland’s Independence Day reception will undergo a major procedural change for 2025.
President Alexander Stubb and his spouse Suzanne Innes-Stubb will greet all invited guests from a single entrance at the atrium end of the Presidential Palace, ending the recent practice of using two separate entry points.
The decision was announced during a media briefing held at the Presidential Palace ahead of the 6 December reception.
Guests will continue to arrive through both the Mariankatu and Pohjois-Esplanadi entrances. However, the presidential couple will remain stationed at one location, avoiding movement between doors.
This method was last used in the early 20th century. Organisers aim to reduce congestion inside the palace and allow more space for the greeting queue.
This year’s reception theme is education and culture as foundations of Finnish society. Guests include educators from all levels of the Finnish school system, as well as individuals the president and his spouse met during domestic visits.
The official programme will begin 30 minutes earlier than in previous years. The timing adjustment is intended to improve the event flow and guest experience.
The first dance of the evening will be performed to the song Missä muruseni on, sung by Jenni Vartiainen. The choice differs from the usual classical pieces, such as last year’s Valse triste by Jean Sibelius.
Entertainment will also feature the Guard’s Band and soloists from the Finnish National Opera.
The floral arrangements this year will use white and green as dominant colours. Decorations will include amaryllis, roses and poinsettias, along with pine cones and moss collected partly from the presidential summer residence Kultaranta.
Catering will highlight ingredients and dishes from Eastern Finland. The menu includes muikku- and lanttukukko (vendace fish baked in a rye crust and rutabaga baked in a rye crust), apple- and meat-filled fried pastry, Lemin särä (slow-roasted lamb with potatoes), carelian pie, and traditional vetypiirakka, a Lappeenranta-style meat pastry.
Most ingredients will be
Source: www.helsinkitimes.fi
