The inaugural competition will task the students to design and cook with Fjord Trout; a sea-reared trout with deep red-orange flesh and rich nutty flavours.

Second year students at Westminster Kingsway College have been tasked to design and produce a starter or main course dish showcasing Norwegian Fjord Trout. They will learn from the best with a competition briefing seminar, led by product ambassador Daniel Galmiche and Chef Lecturer, José Souto.

Andrew Green of the Craft Guild of Chefs said: "Here at the Craft Guild we really embrace all that is good about the excellent fish from Norway, and Fjord Trout is a great example of fish that is both versatile to cook with, stunning to look at and has the most excellent taste profile. A competition like this really shows off the talent that we have in this country, with these young students getting the chance to work with the best fish around, great match, best students, best Norwegian Trout!

"A competition like this allows each competitor to test judges taste buds with some real innovation and nothing excites us more than seeing this happen right before our very eyes, judges want to have difficulty in picking a winner, they love to have debate and really see the young chefs of today get ready for their place in some of the best kitchens around.”

Jack-Robert Møller, UK director at Norwegian Seafood Council, said: "We are very proud of our relationship with Westminster Kingsway College and look forward to sharing Fjord Trout with their students and educating them on our sustainable fisheries management. Above all, we look forward to tasting some truly delicious and inspired Fjord Trout dishes! We know the caliber of chefs leaving the college is second to none, and we hope that this competition will educate and inspire our next generation chefs to incorporate Fjord Trout into their future menus.”

10 finalists will be invited to a live cook off on 16th May, where a maximum of 2 hours will be allowed to create and present an original and inspired dish showcasing Fjord Trout. Daniel Galmiche and NSC will then work with a panel of expert judges from Westminster Kingsway College and The Craft Guild of Chefs to taste and consider each dish.

The first prize includes an educational trip to Norway to see Fjord Trout at source plus Fjord Trout for a year, NSC chef whites, engraved Flint & Flame 8” chef knife (courtesy of Flint & Flame) & Student Membership to the Craft Guild of Chefs for one year.