Norwegian Minister for Fisheries and Ocean Policy, Cecilie Myrseth, 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.