Activation · Production · Post
In partnership with Hansen & Lydersen
Norwegian Seafood Council
Putting on a feast to celebrate Seafood from Norway, in London.
Activation · Production · Post
In partnership with Hansen & Lydersen
Putting on a feast to celebrate Seafood from Norway, in London.
01 The brief
We'd been working on a brand film with Hansen & Lydersen, whose smoked salmon was served at tables from Alain Ducasse to Peter Gordon. We'd come into their orbit on the back of an earlier project for The Balvenie, and when the Norwegian Seafood Council wanted to mark the Skrei season, the same crowd reassembled for it.
Skrei is the “wandering cod,” caught in a narrow winter window off northern Norway from the largest sustainable stock in the world. To celebrate it, the Council laid on a London feast outside Ole Hansen's smokehouse. Chefs, food writers and influencers assembled, and the night was co-hosted by Michel Roux Jr and Ole himself.
To win the wider work, we'd shown up to the pitch with salt we'd made from Brighton seawater. It did the trick.
02 What we did
The Council had taken much of the group to Norway first, to see the catch landed. Back in London, they flew in six Norwegian grandmothers — and two grandchildren — to show the table how cod cheeks, tongues and a proper Skrei molje are actually done. We shot multicam across the night on Sony cinema kit, with Roux Jr and Ole presenting, and interviewed guests through the evening, Peter Gordon and wine wizard Luca Dusi among them.
03 The result
We made two films, plus a run of shorter, channel-optimised content, released to feed the Council's wider PR push for the Skrei season.
The work grew out of a broader creative relationship with Hansen & Lydersen — brand film, identity and artwork developed through workshops at the smokehouse, by then setting up a new home among the artisans at Daylesford. Somewhere we'd find ourselves again, for Zapp.