The Norwegian Seafood Council and The Caterer are delighted to present a morning of innovative menu ideas and tasting dishes using Norwegian Fjord Trout, farmed in the Norwegian Fjords.
Four top chefs join us to host the breakfast and showcase the versatility of the vibrant, generously proportioned red trout.
Alan Bird, chef proprietor of Bird of Smithfield, London; Adam Smith, head chef of the Burlington Restaurant at the Devonshire Arms Hotel & Spa and Roux Scholar winner 2012; Fredrik Hald, head chef of Lerøy Seafoods and Laurence Tottingham, development chef for Oliver Kay Produce and Direct Seafoods.
The free breakfast event staring at 9am on the 11 June at Bird of Smithfield aims to showcase the versatility of the Fjord Trout with our guest chefs demonstrating their skills and creativity utilising the Fjord Trout in their own original dishes.
Secure your place at this free place at this event: click here now and register.