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.

The group included:

• 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
• Jose Souto, head lecturer at Westminster Kingsway College

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 Vardø 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 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.

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 an exhibition on Norway’s fishing heritage, allowing the chefs to learn how the coastal communities have been shaped by the sea for generations.

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.

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.”

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.

Souto added: “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.”