The event invited celebrated chefs, industry experts and stakeholders to showcase and enjoy the versatility and premium quality of seafood from Norway.  

The event, which took place on the 18th of March at the UK’s largest hotel, restaurant and catering tradeshow, kicked-off with a networking breakfast curated by Michelin-starred Chef Simon Hulstone, where guests got to enjoy Norwegian cold-water prawns and fjord trout dishes.

The dishes included fjord trout pastrami served in a mini bagel with whipped trout rillette and pickled onions, mustard leaf microgreens and fermented cucumber. This was accompanied by prawn and lemongrass toast with sesame and onion seeds, topped with a lime-marinated prawn. 

Jonny Smith, the current Craft Guild of Chefs Young National Chef of the Year winner, presented his contemporary take on classic comfort food. Smith's Norwegian fjord trout recipe, paired with asparagus and beurre blanc, showcased the versatility of Norwegian seafood in modern cuisine.

Chef Publishing editor Claire Bosi moderated a panel discussion featuring insights from Victoria Braathen, UK director of the Norwegian Seafood Council (NSC); Chef Hulstone of The Elephant in Torquay and Tiffany Irvin co-owner of The Fish Works.

The panellists explored current seafood trends and highlighted the crucial role chefs and seafood operators play in raising awareness about sustainable seafood.

They also discussed the importance of inspiring consumers to choose more seafood, sharing cases on menu developments and strategies for attracting younger consumer groups, while emphasising and showcasing product quality and transparency.

Chef Hulstone took to the demonstration stage to reimagine the classic fish pie. His creation featured roasted Skrei, seasonal Norwegian cod, topped with creamed mustard mash, a herb crumb, and a prawn tartare sauce, accompanied by potted Norwegian cold-water prawn crumpet with brown butter hollandaise and wild garlic with nutmeg, and popcorn prawns with candied chili and spring onion. 

He said: “I’ve worked with Norwegian seafood for over a decade now, and what stands out to me is the consistency in quality - year after year, I know exactly what to expect. Sustainable seafood has huge potential to inspire people, encouraging them to explore different species both at home and when dining out.

“Over the years, it’s been fascinating to see how consumer preferences have evolved. As chefs and operators, it’s our role to listen to our customers’ needs, and now more than ever, sustainability is at the forefront of their priorities.” 

Norway is a proud supplier of sustainable seafood to the UK hospitality industry through a close collaboration with importers and distributors, chefs and caterers.

Braathen added: “It’s been an absolute pleasure to be part of an arena like this, where Norwegian and UK stakeholders can come together to explore the exciting ways UK chefs and operators are working with Norwegian seafood.  

“It’s inspiring to see how Simon, Tiffany, and many other UK chefs and operators are bringing seafood to life in creative and engaging ways, showcasing its versatility and accessibility to drive greater enthusiasm and appreciation among consumers."