Seafood from Norway and Industry Partners Host 2025 National Fish and Chip Award Winners on Unforgettable Educational Trip
This June, Seafood from Norway, in collaboration with Norwegian Frozen at Sea, welcomed a new wave of the UK’s top fish and chip shops and industry stakeholders on an unforgettable educational journey to Northern Norway. The trip marked over a decade of this collaborative initiative, which celebrates the enduring bond between Norway’s fishing industry and the UK’s beloved fish and chip sector.
Held in Sortland, Vesterålen from 17th-19th June, the three-day programme immersed the 2025 National Fish and Chip Award winners in Norway’s fishing culture. Participants gained valuable insight into how the cod and haddock served in UK shops is responsibly harvested from Norway’s cold, clear waters.
Welcoming the Winners to Norway’s Arctic Waters
As part of its long-standing support for the UK fish and chip sector, the Norwegian seafood industry has proudly supported the National Fish & Chip Awards (NF&CA) for over ten years. In addition, it also sponsors the Environment and Sustainable Business Award, reflecting its dedication to responsible sourcing and sustainability. The Norway trip has become an iconic prize – offering winners a rare opportunity to witness the provenance and care behind the whitefish that anchors their menus.
The group - which included this year’s National Fish & Chip Awards winners, The National Federation of Fish Friers (NFFF), The Frozen at Sea Fillets Association (FASFA), invited industry stakeholders and the media - was warmly welcomed by the Mayor of Sortland, Grete Ellingsen along with local hosts Holmøy Maritime.
Expert meetings followed with the Norwegian Fishing Vessel Owners Association and the Norwegian Coast Guard, providing valuable insight into the science and governance behind Norway’s world-leading fishery management system. A further highlight was a video greeting from Norway’s Minister of Fisheries and Ocean Policy, Marianne Sivertsen Næss, who acknowledged the importance of the long-held seafood partnership between Norway and the UK.
Sustainability in Action: Aboard the Langøy
The pinnacle of the trip was a voyage aboard Langøy, a Norwegian Frozen at Sea member vessel owned by Prestfjord, part of the Holmøy Group. Onboard, guests experienced first-hand the craftmanship and sustainable practices that define Norway’s whitefish industry.
In his welcoming remarks, Knut Holmøy, CEO of the Holmøy Group, extended heartfelt congratulations to the award recipients and warmly thanked industry colleagues from both Norway and the UK for making the journey to Sortland.
“The sea has always been at the heart of life here in Northern Norway,” Holmøy said. “As a family-owned company with deep roots in the local community, Holmøy is built on generations of dedication and a profound respect for the ocean that sustains us.
We are proud to carry that legacy forward through the sustainable harvesting of premium seafood from the cold, clear waters of the Arctic. Over the next three days, we look forward to sharing experiences, exchanging stories, and celebrating our shared passion for the sea — and the extraordinary food it provides.”
Tradition Meets Innovation in Sortland
Beyond the voyage, the itinerary offered a rich mix of cultural and operational insights. A visit to the historic fishing site of Sildpollen gave guests a taste of tradition, where they enjoyed the local speciality saithe mølje. While some participants tried their hand at fishing in the fjord, others were introduced to the Holmøy offices and whitefish storage facilities, gaining a closer look at the day-to-day operations that support the region’s seafood industry.
The trip concluded with a tour of the Holmøy Production Facility - a state-of-the-art site that showcases the Norwegian seafood industry’s commitment to innovation and the ongoing advancement of sustainable seafood production.
Set against the backdrop of Norway’s dramatic landscapes and endless daylight the trip showcased the journey of cod and haddock from ocean to plate. It also fostered meaningful collaboration between UK operators and Norwegian industry leaders, highlighting the shared values of quality and transparency that underpin both sectors.
Celebrating Excellence Across the UK Fish and Chip Industry
Victoria Braathen, Norwegian Seafood Council UK Director, said:
“It was a great pleasure to host the winners of the 2025 National Fish and Chip Awards in Sortland to celebrate their achievements. This year marks more than a decade of collaboration between Seafood from Norway and the UK’s iconic fish and chip industry. The trip provided a valuable opportunity to strengthen ties while showcasing the care and commitment that goes into delivering the high-quality Norwegian whitefish used by fish and chip operators across the UK.”
2025 National Fish and Chip Award Winners in Attendance:
Yarm Road Fish and Chips, Takeaway of the Year
Finney’s Fish and Chips, Environment & Sustainable Business Award
Bells Fish & Chips, Restaurant of the Year
Brockley’s Rock, Community Engagement Award
Country Fried, Mobile Operator of the Year
Eric’s Fish and Chips, Digital Marketing Award
Fez & Cip, International Award
KFE, Outstanding Contribution to Industry
Mackerel Sky, Newcomer of the Year
Redcloak Fish Bar, Field to Frier
Taylor's, Training & Development Award
The Scrap Box, Quality Accreditation Champion Award
President of NFFF, the organisers of the NF&CA, Andrew Crook, said:
“Each year, the National Fish & Chip Awards highlight the incredible achievements of individuals and businesses across our industry — and 2025 has been no exception.
This trip to Norway is more than a celebration; it’s a powerful reminder of the deep-rooted partnership between the UK and Norwegian seafood sectors, demonstrating the passion and attention to quality throughout the supply chain, from the catching sector to those who cook and serve it. Experiencing first-hand the innovation, care, and sustainability that define Norway’s fishing industry gives our winners a renewed appreciation for the quality of the seafood they serve — and the people behind it.”