Press release -
Michel Roux Hosts Seafood Masterclass at The Langham in Partnership with Seafood from Norway
In collaboration with renowned Chef Michel Roux, Seafood from Norway (SfN), represented by the Norwegian Seafood Council, hosted an exclusive seafood masterclass at Sauce, The Langham’s renowned cookery school in London. The event, designed to showcase expert tips and tricks for getting the most out of sustainably sourced seafood dishes, showcased the versatility and quality of Norwegian seafood – a favourite of Chef Roux.
Attendees were treated to a hands-on cooking experience, with Chef Roux demonstrating his expertise in seafood cooking. The menu featured an enticing selection of Norwegian seafood including cod, halibut, Fjord trout and king crab. During the masterclass guests were invited to put Chef Roux’s tips to the test by preparing their own seafood lunch. The masterclass was followed by an engaging roundtable discussion at The Conservatory with Chef Roux, the Norwegian Deputy Ambassador Øyvind Hernes, and the SfN team.
Aimed at sharing expert guidance that combines creative cooking techniques with easy, everyday recipes that even novice cooks can master, this masterclass was part of SfN’s broader mission to encourage more responsibly sourced seafood consumption in the UK. As Chef Michel Roux shared during the event:
“Food lovers are becoming increasingly curious about where their food comes from – and for good reason. It truly matters and makes all the difference when creating delicious meals. It’s been fascinating to witness the shift in consumer preferences towards more sustainable seafood options. As a chef, my job is to make the most of the ingredients I use, and choosing the highest quality produce certainly makes that easier.
I’ve visited Norway many times, and each visit has deepened my appreciation for its natural beauty and dedication of its seafood industry. The country’s fishing heritage and commitment to sustainability are truly inspiring, and I’m excited to share this with UK audiences.”
The event also coincided with the relaunch of Seafood from Norway’s “Explore” campaign, which has been running since September and ending in November. The campaign, featuring Norwegian cod and haddock, seeks to inspire UK consumers to broaden their seafood horizons, by introducing them to new, simple and exciting ways to enjoy Norwegian seafood.
Victoria Braathen, UK Director of Norwegian Seafood Council, who attended the day, commented:
“We’re thrilled to team up with Chef Michel Roux for this masterclass, showcasing the benefits of sustainable seafood from Norway. Events like these allow us to celebrate and engage over seafood, exploring the range of recipe options available and expand our seafood cooking repertoires, all while highlighting the importance of quality and origin.”
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The Norwegian Seafood Council works with the Norwegian fisheries and aquaculture industries to develop markets for Norwegian seafood through local market intelligence, market development and reputational risk management. The Seafood Council is headquartered in Tromsø and maintains local representatives in thirteen of Norway's most important international markets. The Norwegian seafood industry finances the activities of the Norwegian Seafood Council via a tariff on all Norwegian seafood exports. The Norwegian Seafood Council is a public company owned by the Ministry of Trade, Industry and Fisheries.
