Sustainable Fish from Norway on the Menu at Westminster Kingsway College’s Vincent Rooms Restaurant

Westminster Kingsway College’s flagship restaurant The Vincent Rooms has featured menus using sustainable Skrei Norwegian Cod to promote the use of sustainable fish and to educate students on its use on the restaurant menus. The sustainable fish featured across the main brasserie and the fine dining Escoffier room at the Vincent Rooms as chef students learnt about this sought after product.

Students on all of the chef programmes at Westminster Kingsway College learn about sustainability as part of their studies and the College works with a number of food suppliers and producers to ensure that students have access to the most sustainably sourced produce.

Example dishes in the Vincent Rooms included:

• In the main Brasserie restaurant – Oven Roasted Norwegian Skrei Cod, Saffron, Mussels & Chorizo Risotto, Asparagus Tempura.
• In the fine dining Escoffier Room – Pan Fried Norwegian Skrei Cod, White onion purée, anchovies on toast, lemon and capers.

Norway is recognised by the United Nations as the world leader for responsible fishing practice and manages one of the world’s largest sustainable Cod Stocks. Norway operates a zero discard policy and Fishermen and scientists work in collaboration in managing the fisheries. Norway also has the highest proportion of Marine Stewardship Council (MSC) certified fisheries in the world and 73.6% of all wild fish caught and exported from Norway is MSC Certified.