Seafood from Norway hosted an Inspiration Day in London on Tuesday 13th May to celebrate the winners of the National Fish and Chip Awards (NF&CA), recognising their achievements and exploring the future of sustainable seafood in the UK’s hospitality sector.
The event, organised in collaboration with the National Federation of Fish Friers (NFFF), brought together leading industry professionals for a day of learning and collaboration. Highlights included a tour of Capital City College Westminster, where Head Lecturer José Souto showcased how sustainability is embedded in culinary education.
Carol ‘CJ’ Jackson, Master Fishmonger and CEO of the Seafood School at Billingsgate, led a hands-on cooking session featuring Norwegian saithe, demonstrating its versatility for modern menus. While Lisa Jenkins, CEO of the Royal Academy of Culinary Arts, reflected on the UK hospitality and future opportunities.
The programme concluded at the Norwegian Ambassador’s Residence. In his welcome words, the Norwegian Ambassador to the UK, H.E. Tore Hattrem praised the enduring seafood partnership between Norway and the UK:
“The ties between our two countries run long and deep. Norway is a proud supplier of sustainable fish to the UK through our long-held seafood partnership. The Norwegian seafood industry is also honoured to be part of the National Fish & Chip Awards and the positivity this represents for the UK’s favourite dish. Today’s gathering is a valuable opportunity to celebrate our longstanding relationship, and the talented fish and chip operators across the UK.”
A networking lunch and panel discussion followed, led by NFFF National Fish & Chip Awards committee member Josette Foster with contributions from present and past NF&CA Takeaway of the Year winners, Will Burrell of Yarm Road and Kimberly and Ryan Hughes of Ship Deck.
The event concluded with a preview of the winners’ upcoming educational trip to Sortland, Norway. Organised by the Norwegian Seafood Council in collaboration with Holmøy and the Norwegian Frozen at Sea group, the visit will offer a behind-the-scenes look at Norway’s frozen-at-sea whitefish operations aboard the Langøy vessel.
