Yes Way! - The 2026 Norway Trip

In June, The National Federation of Fish Fryers (NFFF) and Norwegian Seafood Council (NSC) arranged their annual educational trip to Norway, this year visiting Ålesund with the winners in the various National Fish & Chip Awards for 2026

The trip was hosted by Bjorn-Eril Stabell, UK Director for the Norwegian Seafood Council (NSC) and Bojana Dos Santos, Market Advisor (NSC) in conjunction with Andrew Crooks, President of the NFFF, the organisers of the UK Awards.

The adventure began with participants flying into Oslo from various UK locations and meeting up to fly on to Ålesund, set out on a number of islands in western Norway. The town has an unusually consistent architecture, most of the buildings having been built between 1904 and 1907 after a major town fire, and in an Art Nouveau style making it a very popular destination for visiting cruise ships.

We stayed at the Thon Hotel in Ålesund which is right on the harbour affording great views of the town and surrounding areas.

On arrival he group met up in the hotel restaurant for a buffet, introductions and an outline of the exciting programme. This was led by Bjorn-Erik and specialists from NSC and presentations covered Norway’s approach to provenance, stock management, sustainability and traceability for our industry in coming years. Next, we strolled through the picturesque town, stopping for a group photo at the Fish & Chip kiosk in the centre, to the far side of the harbour and Zuuma, a Japanese-inspired grill and sushi restaurant on the quayside where we were treated to the finest seafood and sushi dishes. This gave a further opportunity for the group to network and relax after a long day of travelling. We were able to watch our “treat” for the following day,

the H.P. Holmeset AS Frozen-at-sea long-liner vessel, Geir, arrive and moor up for the night on the far side of the harbour.

Next morning, led by Bjorn-Erik, some took a “refreshing” Viking dip in the harbour from the pontoon adjacent to the hotel sauna and breakfast, and we set off to board Geir for the day’s activities. The opportunity to visit and sail down fjords on a fishing boat of this size is a real (and priceless) treat as a special concession with safety boat provisions is required for non-fishermen to do this on Norwegian fishing vessels.

We were joined on board by Marianne Sivertsen Næss, the Norwegian Minister for Fisheries and Ocean Policy who spoke about the close relationship between Norway and the UK fisheries.

The group were split into two groups and one group were dressed up in survival gear like “Emperor Penguins” for the exhilarating RIB ride through the fjords, while the remainder were given a full tour of the boat while the Geir cruised down the fjords allowing for great views of the scenery and wildlife during the trip.

The Geir is equipped with drag well, a well, or tank, that has an opening to the sea in the bottom of the vessel. In English, and in offshore terminology, such a construction is called a moon pool. The development of the patented drag well has contributed to more efficient, safe and profitable longline fishing with the design is specifically adapted to drag (haul in) fishing gear such as line and net. The HP Holmeset AS design of the drag well is patented and fish losses have been reduced by approximately 15% on average, – by up to 30% in bad weather. The crew of the Geir were really helpful on the tour which included discussions on how the bridge functions at sea (with a photo opportunity sitting in the Captain’s seat), crew accommodation and facilities provided for when they are off-duty and at sea such as a gym equipped with the latest kit, a TV/Video room, sauna and plenty of space to relax.

The tour included the long-line baiting system and the on-board processing plant where fish is landed, headed, gutted, inspected, processed, packed, frozen and stored within 2 hours to ensure the absolute freshness of the finished product. The group were amazed at how they fit all of that equipment into what is a relatively small area. There was also an opportunity for those that wanted to visit the noisy engine room with the Chief Engineer. Each long-line holds 50,000 hooks space 1.5m apart.

Lunch was provided in the crew restaurant which included Bacalao, a dried and salted cod, mostly known for its use in the cuisines of the Iberian Peninsula, but also widely used in other regions, like Norway, Iceland, and the Caribbean. This time allowed for further discussions with crew and industry representatives. With the second half of the group arriving back from their rib ride, the first group got dressed and boarded the high-speed RIB’s for the thrilling journey back to Ålesund with commentary provided by the rib captain at varying stages of the return trip.

All in all, a great experience for everyone and having disembarked, a visit to Molo Brew, a unique, award-winning brewery and restaurant in the heart of Ålesund, gave everyone a chance for more networking and relaxation. Others enjoyed a refreshing dip in the sea before getting ready for dinner.

Back at the hotel, everyone readied themselves for the evening’s entertainment with a short coach ride to Alnes Fyr (Lighthouse) for a welcoming dinner and networking opportunity with NFAS members.

This included a tour of the Alnes lighthouse, which, even in the age of GPS, this remains an operational coastal light – its beam still sweeps across the Norwegian sea each night (now powered by electricity and automatic controls). The municipality owns the lighthouse, which has worked with groups since 1993 to transform the site into a vibrant cultural and tourist centre, hosting art exhibits, events, and visitors, all while retaining its original charm as a seaside lighthouse. It is now one of the most visited lighthouses in Norway, thanks to its easy access from Ålesund and its picture-perfect setting.

Dinner and speeches then followed in the Visitor Centre with dishes representing the finest Norwegian seafood for a great night where new friendships were made before the return journey to the hotel.

Next morning, after checking out of the hotel the group boarded a coach for the short journey to Ode, the leading cod farming company in Norway where CEO Ola Kvalheim gave a short presentation on the rapid development of Ode since its formation in 2019 and the technology developments that have led to a 10,000 tonnes output in 2025 and a target of 50,000 tonnes by 2030. There was plenty of discussion about how the farmed cod sector can support the wild cod supplies.

The group were then treated to a superb Battered Cod and Chips with home-made Tartare Sauce and Mushy Peas using the Ode farmed cod. This was the first time that many had tasted the Ode product and an interesting discussion regarding Ode’s future plans followed. With industry quota restrictions on wild caught cod affecting supply and price, just as has happened with salmon in the last 30 odd years, farmed cod may become more of the “norm” in the future as demand for fish protein grows.

The group then met a local guide for a walking tour of Ålesund, starting in the harbour and being told of the devastating fire in 1904 destroyed most of the wooden buildings in the city centre, Ålesund rose again in the art nouveau style popular across Europe at the time. Young Norwegian architects, many trained in Germany, returned home to rebuild the city with a distinctly modern flair. The result is a colourful landscape of curious façades, curving towers and ornate carvings, all framed by sea and mountains.

At the end of Ålesund’s harbour pier, Molja Red Lighthouse is one of Norway’s most unique hotel stays It is an actual working lighthouse but inside has been transformed into a tiny, circular retreat. With only one bed and one purpose, it’s made for couples, dreamers, and solitude seekers looking to write a story unlike any other. From this location, it was clear to see how the fire burnt many of the wooden buildings. Our walk carried us up to the heights of Storhaugen View for panoramic views of the city and surrounding islands. On the walk back to our hotel, our guide pointed out various buildings of interest and gave the group more of the city’s history.

Time for a buffet lunch and some collected fishing rods and went to the Molja lighthouse to try their luck with a great deal of success. But what do you do with a sizeable cod when you need to fly home? The answer was to give the fish caught to the Chef at the Thon Hotel, so someone would have enjoyed a tasty supper.

Too quickly, the time had come for the group to check out of the hotel and return to the airport for the flight home, and an opportunity to reflect on all of the exciting things that had been experienced and learned, and new friendships made on the fantastic trip.

This is yet another example of how the National Fish & Chip Awards with NFFF and Norwegian Seafood Council are rewarding and inspiring the best in the sector, and a great reason for any ambitious business owner to enter the awards categories for 2027.