Seafood from Norway has announced that the vessel Geir will host the esteemed winners of this year\u2019s National Fish and Chip Awards. The study trip offers a rare chance for operators to visit Norway\u2019s cold, clear waters and see first-hand how coveted species used for fish and chips \u2013 including quality Norwegian cod and haddock caught by vessels such as Geir \u2013 are responsibly sourced at sea. <\/p>\n
Further to this, in 2026 Seafood from Norway will continue its commitment to the UK fish and chip sector, bringing origin and provenance to life with UK friers and their customers through a series of initiatives and activities. <\/p>\n
Holmeset, the owners of Geir, in partnership with the Norwegian Frozen at Sea group, will be pausing the vessel\u2019s usual operations for the day to give exclusive access to the group of UK fish and chip operators. Hosting them aboard the impressive long liner, the winners will be immersed in the world of Norwegian seafood, delving into the nuances of the country\u2019s fishing practices and discovering why Norway\u2019s fishing heritage and its long-standing relationship with the UK fish and chip industry are so special. <\/p>\n
Some of the world\u2019s leading fisheries and frozen-at-sea experts will also be in attendance, delivering sessions on the practices, knowledge and technology that underpin Norway\u2019s seafood industry. As part of Norway\u2019s wider engagement within the UK industry, the group will also hear from seafood experts about other Norwegian species, such as saithe, which are becoming increasingly relevant for UK menus. This will ultimately help operators understand why truly responsibly sourced seafood is integral to the future of the nation\u2019s iconic dish.<\/p>\n
Bj\u00f8rn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, said: “Fish and chip shops have been serving Norwegian whitefish for generations. This money-can\u2019t-buy experience will give winners a firsthand look at the incredible care, technology, and practices behind the fish they fry. This trip will be a celebration of the collective efforts across the entire value chain that go into making this dish what it is and ensuring its future. <\/p>\n
Experiencing Norway\u2019s waters and the fishing process at sea is invaluable for understanding seafood\u2019s journey from ocean to plate. Alongside learning about Norwegian cod and haddock on board Geir, we\u2019ll also be talking to the operators about the broader range of species Norway supplies to the UK market.\u201d <\/p>\n
Andrew Crook, President of the National Federation of Fish Friers, added: “Trips like this are essential for giving friers a full understanding of where their fish comes from and why origin and responsible sourcing are of paramount importance for the future of the UK fish and chip industry, as well as the future health of the environment. The knowledge they gain is not only passed on to their customers but also to other fish and chip operators. It\u2019s a great way to convey the amazing work being done to ensure the future of the sector. Above all, it\u2019s a great space for friers to share their successes and build a support network with their fellow industry leaders.” <\/p>\n
Adrian Holmeset, who will be skipper for the trip, added: \u201cI am proud and privileged to welcome the UK\u2019s top fish and chip operators on board the long\u2011liner vessel Geir.\u201d<\/p>\n
The winners will be announced at the awards ceremony on the 25th February at Park Plaza, Westminster, where the menu will be a collaboration between Seafood from Norway Chef Ambassador Simon Hulstone, a Michelin-starred chef, and Park Plaza\u2019s award-winning Executive Chef Olivier Ruiz. Together, they will craft a memorable dining experience for guests, with Simon creating the signature fish main course using Norwegian cod supplied by the owners of Geir, celebrating the provenance and quality of Norwegian seafood.<\/p>\n
The Norway trip will follow later in 2026, offering the operators an exciting opportunity to connect with the source of one of the nation\u2019s favourite dishes.<\/p>\n
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