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08.05.2014

Gunnar the chef on duty for the fourth time

Guests passing HB Grandi’s stand at the European Seafood Exposition in Brussels these last few days have been treated to the usual delicacies produced from Icelandic ingredients.

Gunnar Ólafsson, who normally is the cook on the company’s fresher trawler Sturlaugur H Bödvarsson, is the man behind the nibbles and the other delicacies on offer, and this is the fourth time he has been on duty at the company’s stand in Brussels.

‘Gunnar has done magnificently. He has a key role in making sure that the staff and our customers are kept supplied with a range of wholesome food and presents Icelandic seafood in the best possible way,’ said marketing manager Brynjólfur Eyjólfsson, adding that as in the past, Gunnar’s efforts get an enthusiastic reception.

Among the offerings that Gunnar has pulled out of the hat this year are langoustine soup with redfish, sushi, redfish tarts, coldsmoked cod roe from Vignir G Jónsson, redfish spears with parma ham and shaped cod and saithe medallions, among all the other goodies on offer.

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