Seafood from Norway’s Year Collaborating with UK Chefs

From collaborating with esteemed culinary figures like Michel Roux and Simon Hulstone to supporting some of the UK’s most promising rising talent, 2024 has been a year of meaningful milestones for Seafood from Norway's work within the hospitality sector.

This year, Seafood from Norway has worked closely with the industry to ensure that customers fully understand the ocean-to-plate journey — believing that when they know where their fish comes from and the industry's efforts to ensure sustainable fishing, they will better appreciate its value.

With customers increasingly prioritising quality and eco-conscious choices, restaurants have been adapting their approaches to highlight provenance, ingredient transparency, and sustainability. In response, Seafood from Norway has proudly worked alongside operators and chefs to share practical knowledge and expertise, enabling businesses to make more informed sourcing decisions and enhance their appeal to today’s discerning diners.

Collaborations with Michelin-starred chefs Simon Hulstone and Michel Roux have been at the forefront of this approach. One standout moment was Seafood from Norway’s involvement in the Hotel, Restaurant and Catering Show (HRC) in March 2024. The event featured cooking demonstrations by Simon Hulstone and Sam Dixon, the 2023 Young National Chef of the Year (YNCOTY), showcasing novel ways to incorporate sustainable Norwegian seafood into contemporary menus. These demonstrations were complemented by industry-relevant discussions, including Chef Roux sharing insights on sustainable sourcing and mentoring the next generation of culinary talent.

Seafood from Norway takes pride in playing a supportive role in the development of the future generation of UK chefs. This year, their ongoing work with Westminster Kingsway College, a leading UK culinary institution, has continued to foster learning, product exploration, and knowledge sharing among stakeholders and the college.

Earlier this year, YNCOTY winner Sam Dixon participated in an immersive trip to Lofoten, Norway, experiencing first-hand the fjord-to-plate journey of Norwegian seafood. This initiative provided an opportunity to explore the significance of sustainable practices and deepen his culinary expertise.

As a proud sponsor of the YNCOTY competition, Seafood from Norway played an active role in the competition’s Mentor Day this year, organised by the Craft Guild of Chefs. The event brought together 12 competition finalists for a day of skills development and guidance, facilitated by renowned chefs Simon Hulstone and Russell Bateman, Chair of Judges for YNCOTY 2024.

Set in a supportive environment, the Mentor Day aimed to help these up-and-coming chefs refine their creativity and hone their seafood cooking repertoire ahead of the final. They also gained valuable insights into the Norwegian ethos of responsible resource management, including a nose-to-tail approach to seafood cooking, ensuring every part of the catch is used. Seasonality was also emphasised as a key component to crafting sustainable dishes all year round.

Alongside this, Seafood from Norway co-sponsored the National Seafood Chef of the Year competition in collaboration with the Grimsby Institute. This competition brought together young chefs to demonstrate their seafood cooking skills using sustainably sourced seafood from Norway. With Chef Hulstone on the judging panel, Exeter College was crowned the winner earlier this year, marking the competition’s 27th year showcasing the best seafood cooking talent.

2024 also saw Seafood from Norway sponsor the Lifetime Achievement Award at The Cateys, a leading hospitality awards ceremony in the UK. Norwegian Ambassador Tore Hattrem and James Stagg of The Caterer presented the award to Michel Roux, honouring his contributions to the culinary world. Most recently, Seafood from Norway hosted an “Explore” Norwegian seafood masterclass at Sauce, The Langham’s cookery school, also featuring Chef Michel Roux.

Looking ahead to 2025, Seafood from Norway looks forward to continuing its valued partnerships within the hospitality industry, focusing on sustainability, knowledge-sharing, and collaboration with chefs and emerging talent — facilitating a broader understanding of the importance of provenance and responsible seafood sourcing in modern dining.