The chefs discovered why origin matters when it comes to sustainable seafood. Visiting Norway’s cold, clear waters and the fishing communities that have remained the beating heart of the country for thousands of years has been a truly eye opening experience for many of the chefs.

The chefs on the trip included the four previous winners of the Craft Guild of Chefs Young National Chef of the Year competition- William Keeble, Edwin Kuk, Dan Cornish and Mae Dionio.

Also on the trip were MasterChef The Professionals 2022 Winner Nikita Pathakji, winner of the CHEF & Restaurant Magazine lockdown chef competition Aled Williams and 2022 Sodexo Chef of the Year Kyle Bowman.

The chefs have been exploring the wild northern territory of Norway, taking a trip through harsh winter landscapes, visiting fiords and mountains to reach Tromsø, Honningsvåg and Skarsvåg, the world's northernmost fishing village.

The educational agenda gave a deep dive into Norway’s responsible fisheries management and quality measures, in addition to time with locals to understand how the seafood industry helps keep coastal communities thriving, especially in the far north.

Dan Cornish, Young National Chef of the Year in 2021, said: “It’s been really special to be on the boat, talk to local fishermen, and see and understand the whole process and stories behind a box of fish which normally just magically appears at the restaurant.

"I’ve also loved learning about traditional cooking techniques and experiencing the classic Norwegian peasant food which is centuries old, taking inspiration from it to use in a fine dining setting.”

The group were challenged to catch their own supper from cold, clear waters around Honningsvåg with local producer Cape Fish at the helm to explain the importance of quality, from catch to market.

The catch of the day was then cooked over an open fire in a traditional lavvo by acclaimed Norwegian chef Gunnar Jensen. With seasonal skrei flamed with garlic and tarragon, followed by red king crab with herb  butter, smoked cod’s roe, and pan-fried cod’s liver, the chefs were treated and inspired by a host of traditional Nordic delicacies.

Mae Dionio, winner of Young National Chef of the Year 2022 from Le Manoir aux Quat'Saisons, commented: “It’s been really interesting to learn about the provenance and processing of seafood from Norway – often using the whole fish with minimal wastage. It was great to meet the owner of the boat and see the quality of Norway’s cod, which was incredible.

“I found it fascinating to see what they do with the whole fish, from the tongue and liver, to the flesh – how they fillet it is amazing. How the Norwegians use the roe has given me to some great ideas to take back to the UK.”

Norges Råfisklag, the Norwegian sales organisation for cod fish and shellfish, delivered educational talks along the way detailing Norway’s world-leading responsible fisheries management practices – from pioneering quotas, regulations and zero discard policies to diverse fishing fleets and investment in the latest research, equipment and technology. 

A trip to Skarsvåg provided the unique opportunity to see the world's northernmost fishing village and to meet another local processor, Ålesundfisk, for a tour of their facilities, quality procedures and impressive catches of the day.

Here, the group had a hands-on workshop to fillet and skilfully cut the tongues from freshly caught cod, before enjoying a traditional Skrei Mølje dinner, cooked by chef Jensen, where every part of the revered whitefish was used, from tongue-to-tail, in celebration of Norwegian cod and its gastronomic traditions.

Michel Roux added: “The beauty of this particular trip was that we were finally able to take Young National Chef of the Year competition winners, who missed out due to Covid-19 travel restrictions, to Norway – and it really did blow their minds.

“For me it was great to reconnect with the Norwegian fishermen and chefs and enjoy dishes like the Skrei Mølje – made with beautiful white and flaky steamed seasonal Norwegian cod, with lashings of roe and liver, boiled potatoes and chopped onion.

“It really doesn’t get much better than that, with the products really speaking for themselves. The young chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.”

The Norwegian Seafood Council was a sponsor of the Young National Chef of the Year, and Sodexo Chef of the Year competitions. More information about sustainably caught seafood from Norway can be found at www.seafoodfromnorway.co.uk.