Celeb chef Simon serves up some tips for young stars of the future

Torquay’s Michelin-starred chef, Simon Hulstone, has brought his star power to the annual Young National Chef of the Year competition, where the country’s top emerging talent are given a platform on which to build their future careers.

As long-term chef partner to Seafood from Norway, sponsors of the YNCOTY competition, Simon recently attended the event's highly anticipated finalist mentor day at the prestigious Waitrose Food Innovation Studio.

It consisted of a series of master classes and skills challenges, including an inspiring recipe showcase and product demonstration from Simon, chef proprietor of The Elephant restaurant on Torquay, harbourside, all with a keen focus on the potential of responsibly sourced Norwegian cod.

Simon, who has received numerous awards throughout his three-decade-long chef career, was thrilled to mentor the YNCOTY finalists, educating the talented chefs on why origin matters, and how he has witnessed first-hand, how Norway is a leading seafood nation that can deliver world-class, responsibly sourced seafood to restaurants across the UK.

In addition to offering a filleting demonstration on a whole Norwegian cod to teach the finalists about waste reduction and portioning formats for restaurant dishes, essential culinary insights were shared.

Simon said: "I’ve worked with Norwegian produce for nearly a decade now because the quality is superb and meets my needs for continually providing a sustainable option to my customers at The Elephant. The Norwegians take great pride in their responsible fisheries management, particularly to protect their cod stocks. It's in their DNA and as a chef, it’s inspiring to see.

“I’ve had the opportunity to visit Norway many times and enjoy fishing in the cold, clear waters to catch this prized seafood for myself. And it’s not hard – fish are abundant in Norway – but there is always a debate amongst us chefs as to who caught the biggest fish.

“In addition to its sustainability credentials, cod from Norway has a pure taste due to its pristine, Arctic environment. Its lean, chunky flesh make this hearty fish a perfect match for a wide variety of dishes both for restaurant menus and cooking at home.”

Victoria Braathen, UK Director for the Norwegian Seafood Council, expressed her delight in being part of this career-defining competition, saying: "The Young National Chef of the Year competition is a defining moment in these chefs' careers. We hope working with Norwegian cod and learning all about its qualities from Simon Hulstone himself has inspired the finalists to fine-tune their skills ahead of the final. We look forward to seeing how Norwegian cod is used in the competition first course and extend our heartfelt best wishes.”

The Young National Chef of the Year final takes place on October 10.