Second-year chef student Alex Barnes won the prize at the Norwegian Seafood Council's Fjord to Fork Awards 2016, held at the Westminster Kingsway College in London May 16.
Barnes, together with nine other finalists, presented his Fjord trout recipe to a line-up of renowned judges including Daniel Galmiche, Michelin-starred chef and ambassador for the NSC, and Jose Souto, chef lecturer at the Westminster Kingsway College.
The winning dish was a cured and sous vide Norwegian Fjord Trout flaked with mango and avocado salsa, and a coriander mousse.
