Influencing the world culinary elite
The Norwegian Seafood Council (NSC) was there to promote some of Norway’s premium seafood species at the event.
The partnership with The World’s 50 Best Restaurants, incorporated branding and exhibition activity at the event, live social media coverage and pre & post event activation. It was an integrated project, delivered by a diverse team of Bray Leino specialists.
Bray Leino Director of Activation Fiona Beauchamp said: “Influencer marketing has been a key pillar of our strategy to build the profile of Norwegian seafood in the UK and this project called for key specialisms from across the Bray Leino group.
"With a stellar audience of chefs, restaurant owners, journalists, writers and opinion-formers from across the global food industry, this event provides a rare global platform to really let quality of the food do the talking.”
Bray Lenio's digital content specialists were on the ground on the evening, covering the action through social media @norwayseafood.
Look out for additional post-event content via Facebook.
Michelin-starred chef and Roux Scholar Simon Hulstone (pictured above) helped develop the canapé menu, and prepared them personally on the night, assisted by his team of expert chefs.
Each dish was designed to impress. Standby to experience food envy:
- Norwegian Prawn, Kohlrabi , apple and lemon with Nepalese pepper:A kohlrabi half parcel stuffed with fresh, meaty Norwegian prawns, diced apple and zesty lemon, apple puree and Nepalese pepper.
- Norwegian King crab, lovage emulsion and onion ash:A skewered medallion of crab, bathed in a lively lovage leaf emulsion and served with a dusting of bitter-sweet onion ash.
- Chilled White almond and garlic cream with poached Norwegian Cod:A delicious flaked Norwegian cod served in a creamy garlic, onion and almond soup with hints of orange and coriander.
- Bacalou (salted dried codfish), quail egg, roasted onions and parsley: Developed by the renowned Portuguese chef Vitor Sobral, it comprisessteamed, bay-infused Norwegian Bacalou codfish loin in a white wine, garlic and onion emulsion; served with a quail egg, parsley and pepper garnish and thin fries.