NORWEGIAN SEAFOOD RECIPE CHALLENGE - Laurent-Perrier Ultra Brut Award for Best Presentation

Ten talented chefs from across the UK competed in the sixth Norwegian Seafood Recipe Challenge at the Great Eastern Hotel, London on 24th June 2005 with Jean Christophe Novelli and judges from the Craft Guild of Chefs and the Norwegian Culinary.

Winning the Laurent-Perrier Ultra Brut award for Best Presentation for the second time was Brian Canale, Head Chef at Heritage Portfolio in Edinburgh for his Seared Fillet of Norwegian Cod, Seafood Sausage, Baby Greens & Peppered Pineapple Vinaigrette with a Ginger & Tamarind Froth