UK’s Top Chef Talent Immersed in Sustainable ‘Blue Food’ Culture

A group of the UK’s most promising chefs and influential culinary figures travelled to Norway for an immersive educational experience designed to inspire and inform the next generation of hospitality leaders. Hosted by Seafood from Norway (SFN), the initiative aimed to deepen the understanding of sustainable seafood and the critical role ‘blue foods’ play in building a more responsible food system.

With sustainability and future talent development in the hospitality industry at its core, the trip brought together a distinguished group including Simon Hulstone, SFN Chef Ambassador and owner of the Michelin-starred The Elephant in Torquay; Jonny Smith, Young National Chef of the Year 2025; April Partridge, 2023 Roux Scholar; and Jose Souto, Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College - one of the UK’s most respected culinary institutions.

The group followed the full journey of Norwegian seafood, from ocean to plate, experiencing first-hand the rigorous standards and environmental stewardship that underpin Norway’s seafood industry. This unique opportunity allowed the future and current culinary leaders to gain invaluable insight into sustainable harvesting methods, transparent supply chains, and the long-term care of marine ecosystems - all essential components of a resilient and ethical food future.

Travelling through northeastern Norway - from Kirkenes and Honningsvåg to Tromsø - the group met with industry experts and participated in a series of activities that showcased how Norway’s fishing industry is translating sustainability theory into world-leading practice.

Pot fishing for king crab alongside local fishermen offered a close-up view of low-impact harvesting and traceability systems in action. A seminar led by Norges Råfisklag, the organisation responsible for regulating marine management and facilitating seafood sales, provided insight into the governance and science behind Norway’s seafood value chain - from quota systems and resource management to long-term planning for the future of seafood provision. It allowed the group to get a full and rounded picture of the local seafood industry and the part it plays globally too.

At Norfra’s Bruket facility, the chefs explored whitefish processing, gaining practical insight into how cod and haddock – favourites on the UK menus – are prepared with precision and care. Here too, they learnt about the growing role of saithe, an emerging species poised to become a staple in British kitchens.

Simon Hulstone said: “Trying saithe as an alternative white fish species to cod and haddock was a bit of a revelation for me - it’s firm, holds together well, and is a great alternative to cod or hake. That’s my mission now - to get saithe on people’s radar here in the UK.”

A visit to the Ocean Stories Centre in Honningsvåg, offered a deeper understanding of salmon aquaculture and its role in producing sustainable protein. The centre also featured a compelling exhibition on Norway’s fishing heritage, allowing the chefs to learn how the coastal communities have been shaped by the sea for generations. The immersive experience offered a powerful reminder of the cultural and human dimensions of sustainable seafood.

José Souto said: “This trip has been about teaching the chefs of tomorrow about sustainable seafood – not just how to cook it, but to understand its provenance and why this matters. Knowing the story of the food we’re serving makes us better chefs, and better teachers – living it allows us to fully use it with purpose."

A culinary highlight of the trip was a workshop with respected chef and culinary expert, Gunnar Jensen, where the participants prepared a variety of dishes using seasonal seafood including cod, saithe, stockfish, trout, snow crab and cold-water prawns - all sourced from the cold, clear waters of the Barents Sea and Norwegian fjords. The session reinforced how ‘blue foods’ can be both environmentally responsible and creatively inspiring for chefs.

Wrapping up the knowledge acquired on the study tour, the Norwegian Fisheries Directorate presented how robust regulations, transparent supply chain, and long-term modelling can help protect marine biodiversity - inviting the chefs to lead the charge in shaping a culinary future where sustainability is not just a value, but a standard.

Bjørn-Erik Stabell, NSC UK Country Director, said: “This initiative is about more than showcasing our world-class seafood, it’s about investing in the next generation of culinary leaders. By introducing them to the sustainability practices that define Norway’s seafood industry, we’re helping to ensure that blue foods are not just part of today’s menus, but tomorrow’s solutions for food security in the hospitality industry.”

To find out more about Norway’s approach to sustainable seafood, visit:

https://www.norwegianseafoodco...