Young National Chef of the Year- Norwegian Seafood Council

Norway has 23,000 kilometres of coastline, crystal clear glacier streams, dramatic fjords, and cold, clear water – so it’s no surprise that we’re a fishing nation. It’s in our genes after all; plenty of our fathers and their fathers before them made their living at sea, and as children we grow up eating it. We pass our expertise down from generation to generation, and that’s why the Norwegian Seafood Council are proud to be sponsoring the 2016 Young National Chef Of The Year, supporting our chefs of the future.

We are also nothing short of thrilled that our new product, Fjord trout, has been selected as the hero ingredient for the main course dishes. Fjord Trout really is one of Norway’s best kept secrets; a sea-reared trout, raised in crystal clear saltwater fjords which are fed by pure glacial meltwater. With deep red-orange and lean flesh, delicate nutty flavours, and an exquisite texture, the fish is perfectly-suited for modern restaurant menus.

Baked Norwegian Fjord Trout 1

Norway has impeccable standards when it comes to the management of sustainable fisheries and our aquaculture techniques are considered to be among the best in the world. Combining hard-earned experience, advanced technology and the natural conditions, our industry is able to produce high quality Fjord Trout with year-round availability, worthy of a premium position in the market.

Alongside Michelin-Starred Ambassador, Daniel Galmiche, we look forward to meeting the 2016 finalists at their upcoming mentor day, where we will say a few words on the provenance and sustainability of our Fjord Trout, followed by a masterclass led by Daniel to allow our finalists to get to grips with handling the product and ask those all-important top tips for success.

Chefs – we wish you all every success and look forward tasting your ingenious dishes!

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