The visit highlighted Norway’s strong seafood bond with the UK hospitality industry and showcased the importance of provenance and sustainability within curriculums to build credible knowledge and skills amongst the next generation of chefs.

Minister Myrseth said: “Norway is proud supplier of sustainable seafood to the UK. Our two countries have a close and strong relationship, which is important to take good care of. It has been wonderful coming to London and meeting with counterparts and connecting with the future generation of UK chefs.  

“I was impressed by how students at Westminster Kingsway College work with Norwegian seafood and are educated on sustainability and responsible sourcing by the college's expert lecturers.”

Minister Myrseth was challenged to cook alongside student Harry Harvey, who curated a dish with Norwegian cold-water prawns, especially for the visit. The session also explored topics relevant to UK hospitality industry, centred around the value of quality, sustainable seafood to chefs and British restaurant menus.

Victoria Braathen, UK director for the Norwegian Seafood Council, added: “Supporting the next generation of chefs and nurturing their talent is of great importance to us, to secure knowledge over the value of origin when it comes to sustainable Seafood from Norway on UK restaurant menus. From the enthusiasm and passion evident from these talented students and lecturers, the future really is bright for seafood.”