Liverpool Chef, Edwin Kuk, Won An Incredible Norway Study Trip With The Norwegian Seafood Council

Local Chef, Edwin Kuk Visits Norway, The Whitefish Nation, On A Once In A Lifetime Study Trip With Michelin-Star Chef Michel Roux & The Norwegian Seafood Council

Liverpool-based chef Edwin Kuk won a once-in-a-lifetime study trip to Norway, organised by the Norwegian Seafood Council (Credit: Marius Fiskum/Suppled By Publicist).

Liverpool-born Edwin Kuk, demi chef de partie at L’Enclume recently undertook an educational exploration of Norway, the whitefish nation, with Seafood from Norway’s highly acclaimed chef partner, Michel Roux and MasterChef The Professionals winner, Nikita Pathakji.

Edwin, formerly under the tutelage of Chef Paul Askew, joined other top emerging chefs from the UK to explore the wild northern territory of Norway, taking a trip through harsh winter landscapes, visiting fiords and mountains to reach Tromsø, Honningsvåg and Skarsvåg, the world's northernmost fishing village, to visit fishing communities that have remained the beating heart of the country for thousands of years.

Liverpool-based chef Edwin Kuk, with his chef peers, on a once-in-a-lifetime study trip to Norway, organised by the Norwegian Seafood Council (Credit: Marius Fiskum/Suppled By Publicist).

Edwin spoke about his experience: 'The Norway trip was the one of the best trips I have ever been on. The experience was incredible, one will never forget! From sea to plate, the way Norwegians catch, process and cook with their fish is world class. I have plenty of inspiration to bring back for my menus, but I just wish I could do it all over again!'

Edwin secured his place on this fantastic experience, organised by the Norwegian Seafood Council, by winning 2021’s Young National Chef of the Year, with his knock-out main course of Norwegian Cod, XO sauce prawn mousse with lotus root and dried squid consommé.

Michel Roux, Seafood from Norway’s long term Chef Partner, commented: 'The beauty of this particular trip was that we were finally able to take competition winners, who missed out due to Covid travel restrictions, to Norway – and it really did blow their minds. I’ve had the pleasure of visiting Norway before, so for me this trip was great for reconnecting with the Norwegian fishermen and enjoying dishes like the Skrei Mølje – made with beautiful white and flaky steamed seasonal Norwegian cod, with lashings of roe and liver, boiled potatoes and chopped onion. The chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.'

Skarsvåg, the world's Northernmost fishing village, where Liverpool-based Chef Edwin Kuk, went on a study trip to Norway, organised by the Norwegian Seafood Council (Credit: Marius Fiskum/Suppled By Publicist).

The Norwegian Seafood Council (NSC) proudly represents Seafood from Norway and works with the Norwegian fisheries and aquaculture industries to develop markets for Norwegian seafood through local market intelligence, market development and reputational risk management.

'The chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.' - Michel Roux, Seafood from Norway’s long term Chef Partner

The NSC is headquartered in Tromsø and maintains local representatives in 12 of Norway's most important international markets. The Norwegian seafood industry finances the activities of the NSC via a tariff on all Norwegian seafood exports.The NSC is a public company owned by the Ministry of Trade, Industry and Fisheries.

To learn more about Norway’s unique location, diverse seafood, generations of experience, and industry-leading sustainable fishing techniques, go to the Seafood from Norway website.

Skarsvåg, the world's Northernmost fishing village, where Liverpool-based Chef Edwin Kuk, went on a study trip to Norway, organised by the Norwegian Seafood Council (Credit: Marius Fiskum/Suppled By Publicist).

At the L’Enclume, the menus are inspired by the constant changing of the seasons. The chefs use vegetables, herbs, fruits and flowers that are grown on their farm to create up-close and personal culinary events like no other.

Edwin’s visit to Norway’s clear, cold waters gave a deep dive into Norway’s responsible fisheries management and quality measures. Educational talks showcased Norway’s world-leading responsible fisheries management practices, clearly demonstrating the importance of quality, responsibly sourced seafood from catch to market.

Victoria Braathen, UK Director for the Norwegian Seafood Council, said: 'It was a pleasure to welcome such a talented group of chefs to Norway and illustrate first-hand why origin matters when it comes to responsibly sourced seafood.'

Victoria added: 'Being able to demonstrate Norway’s pioneering stock management and wild fishing processes is always a real eye opener for those that haven’t visited our fishing communities before, and the group were able to enjoy cooking and tasting our fresh seafood right at source, from our seasonal cod to haddock, salmon and red king crab. In the words of our chef partner, Michel Roux, "the proof is always in the eating!"'

More information about responsibly caught seafood and recipe inspiration can be found on the Seafood from Norway website.