Seafood from Norway at Chef HQ

The day will see Seafood from Norway headline panel discussions and host recipe and produce demonstrations with renowned chefs and advocates of Norwegian seafood, including Simon Hulstone from The Elephant, and 2023 Young National Chef of the Year, Sam Dixon from The Northcote, to demonstrate how Seafood from Norway can be incorporated into modern UK dining menus and discuss the value and trends for sustainable seafood in hospitality. We are also delighted to be joined by our long-standing chef partner and Michelin Restauranteur, Michel Roux for our second sharing session of the day.

Closing the day, we will host a Seafood from Norway canapé reception where stakeholders will have the opportunity to meet and network with leading British hospitality members, from chefs and restauranteurs to distributors and trade media.

Program outline:

Venue: Chef HQ, HRC

12.00 Networking

13.30 Chef demo with YNCOTY winner Sam Dixon featuring Seafood from Norway. (Reiteration of his 2023 winning dish: Norwegian Skrei, chicken skin, pickled mushroom, hen of the woods, smoked bacon.)

14.15 Sharing Session with Mike Warner (A Passion for Seafood Ltd), David Mulcahy (YNCOTY Competition Director) & Victoria Braathen (UK Director, NSC) – Guided by Editor Claire Bosi

14.45 Chef demo with chef Simon Hulstone featuring Seafood from Norway

15.30 Sharing Session with Michel Roux – Guided by Editor Claire Bosi

16.00 Seafood from Norway canape reception curated by chef Simon Hulstone

17.30 Ends

For the afternoon session we are also delighted to be joined by Norwegian Deputy Ambassador Øyvind Hernes. Hospitality stakeholders are warmly welcome to join us on the day for recipe inspiration with Seafood from Norway, networking and sharing sessions at the Chef HQ program on Tuesday 26th March. Please note that all visitors must register on the HRC website for their entry ticket.

Contact UK Director Victoria Braathen for further details.