NORWAY. Norwegian fast-seafood restaurant chain Pink Fish which operates several airport food & beverage outlets and has ambitious plans for growth in the channel, has scooped a ‘Most Innovative F&B concept 2019’ award in Hollywood.

In April Pink Fish attended the Global RLI Awards 2019 at Universal Studios in Hollywood, where the brand won in the category, having been shortlisted last year.

Pink Fish’s flagship international restaurant at Jewel Changi Airport, Singapore.

Pink Fish was founded in 2017 by gold medal winner of the Bocuse d’or (World Chef Championship), Geir Skeie, and Ronny Gjose, the company’s CEO.

Spawning new culinary ideas: Salmon burgers are a popular choice on the menu in Pink Fish restaurants.

With locations in Oslo, Bergen, Stavanger and Singapore, Pink Fish restaurants serve Norwegian salmon in a menu split into three categories: Asian, American and European. The offer includes a range of burgers, hot pots, poke bowls, salads and wraps. Vegan and vegetarian options are also available.

The Pink Fish concept offers an array of salmon flavours from Europe, Asia and America.

Gjose said: “Receiving a prestigious prize, like the RLI award, means a lot because it shows that Pink Fish is a strong and unique concept and that we are able to compete with major international brands, as well as other unique F&B concepts – which is crucial for our current expansion phase.

“Focusing on Norwegian salmon and seafood in a fast-casual format is completely new and different, and we see great interest and enthusiasm for the concept internationally. It looks like we are on the brink of something very exciting and potentially very big.”

This eye-catching installation illustrates the strong visual appeal of Pink Fish restaurants.

Earlier in April, Pink Fish opened its first international flagship restaurant location at Jewel Changi Airport in Singapore. It plans two additional restaurant openings in Norway: at Stavanger Airport and at Munch Brygge, Oslo – next to the new Munch museum.

Ronny Gjose (holding trophy) proudly accepts the ‘Most Innovative F&B concept 2019’ award in Hollywood on behalf of Pink Fish.

NOTE: Read our in-depth profile of Pink Fish which appeared in the October 2018 edition of our Foodie Report ezine here.

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 Newsletter is published every two weeks and The Foodie Report 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. Last year’s FAB took place on 20-21 June in Helsinki. FAB 2019 will be held at Dallas Fort Worth International Airport on 26-27 June.