Norwegian Minister for Fisheries and Ocean Policy, celebrates sustainable seafood education in UK hospitality

UK press article

Norwegian Minister for Fisheries and Ocean Policy, celebrates sustainable seafood education in UK hospitality

In celebration of the close seafood relationship Norway holds with the UK, the Norwegian Minister for Fisheries and Ocean Policy, Cecilie Myrseth, met this week with leading UK culinary institution, Westminster Kingsway College, to learn how its talented students work with, and learn about, sustainable Seafood from Norway.

The visit highlighted Norway’s strong seafood bond with UK hospitality and showcased the importance for provenance and sustainability within curriculums to build credible knowledge and skills amongst the next generation of chefs, who will ultimately shape the future culinary landscape.

Getting a flavour for careers in the hospitality industry, Minister Myrseth was challenged to cook alongside student Harry Harvey, who curated a dish with Norwegian cold-water prawns, especially for the visit. The session also touched upon pertinent topics relevant to UK hospitality industry, centred around the value of quality, sustainable seafood to chefs and British restaurant menus.

Seafood from Norway takes pride in playing a supportive role in the development of the future generation of UK chefs, training the culinary stars of tomorrow through product explorations, sustainable seafood education and study trips to Norway – the seafood nation.

Said Minister Myrseth: “Norway is proud supplier of sustainable seafood to the UK. Our two countries have a close and strong relationship, which is important to take good care of. It has been wonderful coming to London and meeting with counterparts and connecting with the future generation of UK chefs. I was impressed by how students at Westminster Kingsway College work with Norwegian seafood and are educated on sustainability and responsible sourcing by the college's expert lecturers.”

Victoria Braathen, UK Director for the Norwegian Seafood Council added: “Supporting the next generation of chefs and nurturing their talent is of great importance to us, to secure knowledge over the value of origin when it comes to sustainable Seafood from Norway on UK restaurant menus. From the enthusiasm and passion evident from these talented students and lecturers, the future really is bright for seafood.”

For more information about sustainable seafood from Norway, visit www.seafoodfromnorway.co.uk.

ENDS

For more information, contact the NSC press office on nscpr@williammurray.co.uk

About Seafood from Norway in the UK

Norway is a proud supplier of seafood to British consumers. In 2022, Norway was the biggest exporter of seafood to the UK, with top species being Norwegian salmon, cod, haddock and cold-water prawns.

Looking at direct trade year-to-date, Norway has exported 95,739 metric tons [MT] of seafood to the UK worth over GBP 473 million.

The “Seafood from Norway” mark of origin is a symbol of origin for all Norwegian seafood. To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, visit here.

About the Norwegian Seafood Council

The Norwegian Seafood Council (NSC) works with the Norwegian seafood industry and local partners to develop markets for Norwegian seafood. The NSC is headquartered in Tromsø and maintains local representatives in Norway's most important international markets. The Norwegian seafood industry finances the activities of the NSC via a tariff on all Norwegian seafood exports. The NSC is a public company owned by the Ministry of Trade, Industry and Fisheries.

About Westminster Kingsway College

Westminster Kingsway College's School of Hospitality and Culinary Arts has been at the forefront of food education in the UK for more than 100 years. It is one of the largest further education colleges in the UK which offers an extensive range of academic and vocational courses in culinary arts, hospitality management, health and nutrition, restaurant service and supervision. The college has a particular focus on provenance and sustainability, which are part of the curriculum. Hundreds of chefs are trained every year, and the college has a reputation for Michelin-starred and personality chef alumni. Notable alumni: Jamie Oliver, Ainsley Harriott, Antony Worrall Thompson, Ben Murphy, Selin Kiazim, Mark Froydenlund. Read more.