Hansom, the first female winner of the competition and now commis chef at The Ritz, London, served skrei, a type of Norwegian cod available in the winter season, with Hulstone as part of her prize.

The menu, developed by Hansom, included confit skrei cheek, crispy tongues and pressed pig head with apple, ginger and coriander and pan roasted skrei with coco beans, parsley puree, artichoke and Alsace jus gras.

Roux Jr and the Norwegian seafood council took Hansom and chefs including Adam Handling and Glynn Purnell to Sommaroy to catch, cook and eat skrei at the source to celebrate the arrival of skrei in the UK.