Seafood from Norway Live at Chef HQ

Welcome Breakfast by Seafood from Norway

10.00 -11.00

Start your day with a delightful networking breakfast featuring exquisite Norwegian cold-water prawns and fjord trout, curated and prepared by chef Simon Hulstone. Indulge in prawn and lemongrass toast with sesame and onion seed, and lime-marinated prawn. Additionally, enjoy fjord trout pastrami served in a mini croissant or bagel, complemented by whipped trout rillette, pickled red onions, mustard leaf micros, and fermented cucumber. This is a perfect opportunity to connect with fellow attendees while savouring these delicious seafood creations.

Seafood from Norway demo with 2025 YNCOTY Jonny Smith from Row on 5

11.00 - 11.30

Experience a modern take on comforting classics with Chef Demo 1, featuring Jonny Smith, the winner of Young National Chef of the Year 2025. Now working at the newly awarded one Michelin-starred Row on 5 alongside chefs Spencer Metzger and Jason Atherton, Jonny will be showcasing his take on comforting classics with a Norwegian fjord trout recipe, paired with asparagus and beurre blanc. Joining Jonny as guest host will be former YNCOTY and NCOTY winner, Ben Murphy.

In conversation with Seafood from Norway

11.30 - 12.00

Making seafood the star of the show. Join Victoria Braathen, UK Director of the Norwegian Seafood Council, and special guests, including chef Simon Hulstone, as they discuss how to make the most out of sustainable seafood. This session will explore creating an exciting and diverse repertoire of dishes, highlighting the value and trends for sustainable seafood in hospitality. Tiffany Irvin, owner of The Fish Works, will also share her insights on the topic.

Seafood from Norway demo with Simon Hulstone, Elephant Restaurant

12.00 -12.30

Modern Take on Comforting Classics – Chef Demo 2, featuring Simon Hulstone, Roux Scholar, former Bocuse d’Or candidate, Michelin-starred chef, and all-round fabulous person. Simon will demonstrate the versatility of Norwegian cold-water prawns with a modern take on a fish pie, featuring roasted cod topped with creamed mustard mash, herb crumb, and a prawn and warm tartare sauce. He will also prepare sides including potted prawn crumpet with brown butter hollandaise and spinach with nutmeg, and popcorn prawns with candied chilli and spring onion. For those considering entering the competition circuit this year, this is your opportunity to see one of the country's greatest chefs at work and to put forward your own questions about how to succeed in a competition environment.

Registration to visit the HRC expo is free of charge until 16th March 2025. Read more about the HRC. 

Contact us if you have any questions.