NORWAY. Portland Design has teamed up with Norwegian restaurant brand Pink Fish to launch a new fast casual dining concept which has Norwegian salmon at its core.
Pink Fish was founded by restaurant entrepreneurs Ronny M. Gjøse, Svein Sandvik and award-winning chef Geir Skeie. Its first outlet opened yesterday (1 November) at Oslo’s largest department store, Steen & Strøm, and there are plans to expand into airport locations.
The brand says it will open ten further restaurants across airports, shopping malls and high street locations.
London-based Portland Design worked with Pink Fish to develop the brand’s name, digital strategy and menu and store designs, with a focus on offering fine dining quality in a fast casual setting.
Pink Fish co-founder and CEO Gjøse said: “Portland Design has helped us create the buzzing, friendly foodie environment we envisioned, where customers will leave feeling happy, nourished and refreshed. We created Pink Fish to share our enthusiasm for Norwegian salmon with the world and to deliver tasty, fresh food and an inviting experience to customers on the go, while aiming to be environmentally friendly in all aspects of our operation.
“Portland Design understood this vision and drew on its deep insights in the travel and F&B sectors to develop a truly game-changing concept with us.”
Portland Design Director of Environments Lewis Allen commented: “We are very proud of the salmon-inspired concept we have designed in cooperation with Pink Fish.
“From the outset, we loved the idea of creating a quintessentially Scandinavian, democratic dining experience, making high quality, tasty and sustainable food available to everyone. We believe that we have translated this idea into a design that is relevant to both the contemporary and future consumer, and that the unique Pink Fish experience is set up and ready for growth and expansion, starting in Norway and then internationally.”
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure.
The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards.
