Norwegian Seafood Council Influences the world’s culinary elite
Posted by
As the world’s gastronomic elite gathered in London to find out who was on 2015’s “World’s 50 Best Restaurants” list last night, Bray Leino ensured they dined on world class Norwegian Cuisine.
The 14th annual event saw Norwegian seafood products promoted to some of the most influential individuals in the restaurant industry by the team at Bray Leino.
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 , live social media coverage and pre & post event activation. It was an integrated project, delivered by a diverse team of Bray Leino specialists.
Michelin-starred chef Simon Hulstone was on hand to emphasise to the top-end restaurant trade how their products are readily available in any market and ideal for the restaurant trade by preparing food and interacting with delegates and evangelising about the Seafood produce of Norway.
Bray Lenio’s digital content specialists were on the ground on the evening, covering the action through social media and producing additional content to further activate the activity via Facebook.
Jack Robert Møller, Norway’s seafood Council fisheries envoy to Britain said: “It’s the combination of nature, culture, management and above all, taste that makes Norwegian seafood popular with restaurant owners in many countries. We want the industry to see that sustainable, fresh Norwegian seafood delicacies are available to restaurants in their market, wherever they are.”
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.”
