On March 19th, a lunch celebrating the Craft Guild of Chefs’ Young National Chef of the Year 20189 was held by Seafood from Norway at Palm Court at The Langham Hotel.
This year’s winner, Henry Wadsworth, was mentored by Seafood from Norway ambassador, Simon Hulstone, from Michelin-starred establishment, The Elephant, to design the menu, and both were accompanied by The Langham executive chef and Michel Roux Jr. protégé, Chris King.
An ode to the seasonal Skrei cod, also known as the “Norwegian miracle”, the three-course menu featured a seaweed-cured Skrei starter followed by roasted Skrei with chorizo, salt-baked turnip and brassicas.
The Norwegian Seafood Council, whose aim is to promote the country’s premium and sustainable, seafood around the world, will celebrates the Craft Guild of Chefs' Young National Chef of the Year Award by taking the winner to Norway, along with revered UK chefs, to learn how to fish, prepare and cook Skrei cod and experience the culture associated with Norwegian seafood.
David Mulcahy, the Culinary Director of Sodexo UK&I, Vice President of The Craft Guild of Chefs and Director of National and Young National Chef of the Year competition programmes, said: “I am delighted with the tremendous partnership that The Craft Guild of Chefs and the Norwegian Seafood Council have supporting the Young National Chef of the Year (YNCOTY) competition.”
“Each year YNCOTY uncovers rising talent that exists within the many establishments and sectors shining a light on the inspirational food culture of the UK today.”
“We are committed to showcasing the very best from the finest ingredients to current trends and on to young chefs who will be the stars of tomorrow.”
“The annual Skrei lunch is a true celebration with this year’s young chef winner, Henry Wadsworth producing a stunning lunch inspired by having travelled to Norway to learn about the fishing industry and the cold clear waters where the Skrei swim.”
“I look forward to this year’s YNCOTY programme and the creative use of Norwegian Seafood once again.”
Mike Warner, Guild of Food Writers, said: “’The Norwegian Skrei lunch hosted by Michel Roux Jr is the pinnacle of the seasonal Norwegian seafood calendar and rightly so. Using such a magnificent and seasonal product as Skrei, demonstrates the sheer passion and provenance that their wonderful seafood culture holds so dear. The beautifully crafted dishes showcased by Young National Chef of the Year, Henry Wadsworth, were the perfect compliment to a sensational product.”
Finally, Ric Smith of RitterFresh added: “What a fantastic opportunity to get together to celebrate Norway's now legendary Skrei Cod and The Young National Chef Of The Year. The two brought together harmoniously by the Norwegian Seafood Council, it was a pleasure to be part of this year's Skrei Lunch at The Langham hotel. Henry Wadsworth was brilliant and well deserving of this year's prestigious accolade. This talented young chef no doubt has a bright future. Well done Henry!