How did you get into the industry?
I started working for the Norwegian Seafood Council (NSC) in 2016 but didn’t become NSC’s UK director until 2022. Before that, I was NSC’s China director from 2018–2021. Then, in 2021–2022, I was part of our Nordic team and headed NSC’s market access work. Since coming to the UK and heading up NCS’s UK office, I’ve had the great pleasure of working more closely with the fish and chip industry. The Norwegian seafood industry has a long-held collaboration supplying cod and haddock to the fish and chip sector.
What’s your favourite food?
Food is a big part of my life, and I do have a real love for seafood. Living in the UK, there is such a varied range of cuisines. And while I keep coming back to more traditional dishes, such as bacalao (dried and salted Norwegian cod) and fish and chips, I also love Asian-inspired food. Most of my absolute favourite dishes start with some quality butter and oil, garlic, onion and chilli.
Is there a food you won’t eat?
I will try most things and have lots of respect for local cuisines wherever I go. Prior to moving to the UK, I was based in China for a few years, and it certainly expanded my repertoire of cuisines and dishes that I’ve come to appreciate.
Where have you had the best fish and chips?
One of the many privileges of being based in the UK and working closely with the fish and chip industry is that you get your fair share of excellent fish and chips. With Seafood from Norway headline sponsoring the National Fish & Chip Awards for the last two years, I’ve had the great pleasure of visiting several award-winning operators. This year’s Takeaway of the Year, Ship Deck, with Ryan and Kimberly in Caerphilly and Geoff Whitehead’s in Hornsea to name a few.
What side is a must with your fish and chips?
Curry sauce. Simply got to have it!
If you could open a fish and chip shop anywhere, where would it be?
There are just so many fantastic fish and chips shops around the UK and I wouldn’t be able to compete with those. But perhaps Oslo could do with a new fish and chip shop in the future.
Do you have a favourite restaurant?
Living in London there are just so many restaurants to choose from. My favourite restaurants are those you keep coming back to year after year, where the staff know your name and your favourite dish.
What is your go-to drink?
As a true Norwegian, I am a huge fan of coffee. Morning, noon and evening. When having fish and chips I won’t say no to a pint either, in fact, I’ve come to truly cherish the British pub culture.
What dish reminds you most of your childhood?
Growing up, we lived in the countryside and spent quite a bit of time in the outdoors and each season would have its delicacies: pan fried fish caught in the fjords or local lakes, cold water prawn sandwiches in the sun too. Freshly made blueberry jam and pancakes were also a favourite, along with fish gratin on cold winter days.
What is your guilty food pleasure?
My husband’s cooking. And, I can never say no to freshly made bread and butter.
What’s been your weirdest food combination?
There are all these lovely food traditions that naturally come across as weird if you’re not accustomed to them. A unique Christmas tradition in Norway, dating back hundreds of years, is a dish called ‘Lutefisk’. Lutefisk is dried Norwegian cod skrei that has been soaked in water, placed in lye, and then soaked in water again. To add to the quirkiness, the fish is served with a range of condiments including syrup and sweet Norwegian brown cheese. It’s absolutely delicious!
