Collaboration, innovation and sustainability were at the heart of discussions at the Norwegian Seafood Council’s annual arena for influential industry voices A record number of industry leaders gathered on Tuesday at the historic Fishmongers’ Hall in London for the 2026 edition of the Norway–UK Seafood Summit, hosted by the Norwegian Seafood Council (NSC). This annual gathering has become a vital platform for collaboration and discussion between the two nations, uniting influ

Seafood from Iceland magical prize for the Restaurant of the Year winners For decades, fish and chips have been at the heart of British food culture, a simple dish elevated by craftsmanship, quality ingredients and tradition. Behind that tradition lies a long-standing culinary connection between the United Kingdom and Iceland, one that continues to shape the UK’s fish and chip industry today. As an annual sponsor of the National Fish and Chip Awards, Seafood from Iceland is p

T he UK’s official competition for the fish and chip industry is recognised across all sectors within the trade and is the most comprehensive of its kind. It’s free of charge to enter and open to all 10,500+ chippy operators in the nation, with a category for overseas outlets too. This is the awards platform for regulating the trade’s standards, honouring greatness and providing entrants with guidance on how to improve further. Fish frying experts challenge participants wi

Fish & Chip Takeaway of the Year 2026 That ‘Fry-day’ feeling is in full effect for the mighty Scrap Box in York, Yorkshire, which has received the top honour of Takeaway of the Year at the National Fish & Chip Awards 2026, with Seafood from Norway as principal sponsor T he UK’s leading fish and chip awards ceremony was attended by 650 industry guests, with actor and presenter Stephen Mangan hosting the 38th edition and presenting each category winner with their well-earned pr

555 Amanda will make waves at the What’s Cooking Trade Expo with the launch of a rich, velvety Lobster Bisque that proves premium doesn’t have to be a faff or sink your margins. Packed with real lobster and ready to heat and serve, it delivers gourmet indulgence with strong commercial appeal. The 555 Amanda team will be on Stand 103 sampling the Lobster Bisque along with the complete range of 555 Amanda products, including their traditional versatile Cod Roe and award-winning

Ålesund, Norway – 21 January 2026 Ode reached a major milestone in 2025, becoming Norway’s largest supplier of cod following a year of strong biological performance and solid operational execution. Total production reached 10,018 tonnes, representing a decisive step forward for farmed cod in Norway. For the first time, a cod farming company emerged as the country’s largest single supplier of cod. With annual volume growth exceeding 110%, driven by increased activity and signi

Add even more value to high profit items such as chips, nachos and burgers with Kerrymaid Cheddar Cheese Sauce Rumoured to be the best-tasting cheese sauce on the market, Kerrymaid’s newest addition to the range is made with real Cheddar cheese and developed specifically with foodservice operators in mind. This rich, creamy sauce is ready to use straight from the carton with no mixing or additional ingredients required and can be used hot or cold. Extremely versatile, Kerryma

In fast food and QSR kitchens, sauces are one of the most powerful tools chefs have. They’re fast, flexible, and capable of completely transforming a core dish without changing the kitchen set-up or increasing labour. A single protein or base dish can deliver multiple menu options simply by switching up the sauce - turning a classic chicken burger into Korean-style or Caribbean, or taking loaded fries from fiery jerk to sticky barbecue. Major’s mari base range has been design

In the frying industry, the pressures have never been moreintense, including the weight of maintaining profit margins Businesses are operating in an era of fluctuating costs and heightened competition, where the temptation is to cut costs by cutting quality. In the cooking world, that means economic pressures can lead outlets to source low-cost cooking and frying oils. That invariably means low-quality products that frequently lack verified origin data and the certifications

W ave you considered the benefits of expanding meat-free options on the fast food menu? There are more vegetarians than ever before in the UK, with almost 5% of the population following a plant-based diet, and the total figure rose by 1.1million between 2023 and 2024 according to research.1 But this is more than about catering for vegetarians. More and more people are opting for a flexitarian diet, introducing plant-based dishes alongside meat to reduce their impact on the en