A Newcastle United chef has been on an epic Norweigan adventure with Michelin star chef Michel Roux to learn about sustainable seafood.
Kyle Bowman, who is the development chef at St James' Park, earned his place on the adventure after winning the 2022 Sodexo Chef of the Year accolade. Kyle was awarded the honour for impressing judges with his take on the dish 'Tom Kha Gai' - a Thai coconut soup with chorizo battered Norwegian cod, bravas fritas, mojo verde, and mashed fava beans.
The trip was led by Michelin star chef, Michel Roux, who took Kyle and some of the UK’s top emerging chef talent to explore Norway and learn why origin matters when it comes to sustainable seafood.
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As part of the journey, organised by the Norwegian Seafood Council, Kyle visited the Norwegian cities of Tromsø, Honningsvåg as well as Skarsvåg - the world's northernmost fishing village. MasterChef The Professionals winner, Nikita Pathakji also joined him on the trip.
“It was so great to see the culture and food on offer in Norway, especially when it comes to sustainability, as it’s a major thought when working on developing menus," Kyle said.
"The quality of the fish in Norway is amazing, so it was great to get stuck in and see the whole process from sea to production.”
Michel Roux added: "The chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.”
At Sodexo Live!, Newcastle United FC’s venue partner, sourcing responsible and sustainable ingredients and promoting local and sustainable businesses is paramount. Kyle’s visit saw him learn about Norway’s responsible fisheries management and quality measures and saw firsthand how the country delivers on its commitment to quality, responsibly sourced seafood from catch to market.
Victoria Braathen, UK Director for the Norwegian Seafood Council, said: “It was a pleasure to welcome Kyle to Norway and illustrate first-hand why origin matters when it comes to responsible sourcing. 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.
"The group was able to enjoy cooking and tasting our fresh seafood right at the source, from our seasonal cod to haddock, salmon, and red king crab."
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