Our daily feature celebrates memorable scenes, moments, launches and campaigns from the global aviation and travel retail sphere.
Today’s image is part of the zany communication campaign from Norwegian fast casual restaurant chain Pink Fish, founded by Bocuse d’Or*winner Geir Skeie and partner Ronny Gjøse, which is to open its first airport restaurant at Stavanger Airport, Sola in early 2019.
Pink Fish, already well-established on the Norwegian local dining scene, treats salmon as “the star of the show” within its menu. The company emphasises the purity of Norwegian waters and the freshness of the fish as key to the fusion of flavours it offers.
The company’s vision is to be the first sustainable fast casual concept to take fresh, high-quality, salmon from the ice-cold norwegian fjords, elevating it to new levels and creating a “modern food hero” across the rest of the world.
What a nice concept, based on pristinely fresh salmon cooked in a variety of styles (Thai, European, American) and with an absolute commitment to sustainability in packaging and produce. Now that’s what I call afjordable luxury. Co-founder Ronny Gjøse tells us that the company won’t limit its airport offer to Oslo. In fact it’s a certainty that this unique salmon concept will spawn others.
*NOTE: The Bocuse d’Or is a biennial world cooking championship. Named after internationally famous chef Paul Bocuse, it is widely considered as the culinary equivalent of the Olympic Games. Norwegian chef and restaurateur Geir Skeie won the 2008 Bocuse d’Or Europe and the 2009 Bocuse d’Or world final.
