Could salmon give the McNugget a run for its money? Norwegian chef and winner of the prestigious Bocuse d’Or Geir Skeie thinks so.
With co-founder Ronny Gjøse, he’s set up Pink Fish, a ‘fast-casual’ restaurant that offers top-quality Norwegian salmon certified farms, served in burgers, wraps, salads, hotpots and raw.
The brand’s logo, courtesy of Portland Design
The fledgling (or should that be fry?) brand debuted in Oslo and opens in Bergen in July; three more Oslo sites will be followed by more in Norway, and its first overseas outlet is earmarked for Singapore in spring 2019, with plans for China. ‘The large international expansion we are working towards will happen via franchise partners or joint ventures,’ says Gjøse.
The chain’s name, logo and interiors were created by London agency Portland Design, who also came up with the slogan ‘from fjord to fork’.
The fish theme is present throughout the space, from the food to the furniture
Diners in a rush can take a seat at benches, while those there to socialise sit at high-seated shared tables. In one corner, Portland has set up a cosy ‘hygge’ zone, for those with time on their hands. Timber abounds, and there are fishy hints in the aesthetics, like the engraved fish scale pattern on much of the furniture, and the angled wooden blocks on the walls, which are inspired by the structure of salmon skin.
As well as high streets, shopping centres and train stations, Pink Fish is keen to appear in airports. Portland has designed tables to accommodate the 80 per cent of airline passengers who travel alone. ‘It can sometimes seem a problem to ask to share tables,’ says Portland’s Lewis Allen, so the table tops have a 5cm-grove down their centre, to reassure a solitary diner that it’s OK to sit down.
The chain’s name, logo and interiors were designed by London-based agency Portland Design
Top-quality Norwegian salmon is sourced from certified farms, served in burgers, wraps, salads, hotpots and raw
The ‘Hygge’ zone
Timber is used throughout the dining space, featuring engraved fish scale patterns on much of the furniture
Pink Fish is keen to expand into airports, Portland having designed tables to accommodate the 80 per cent of airline passengers who travel alone
INFORMATION
For more information, visit the Pink Fish website
-
The Wallpaper* guide to party dressing with abandonDecadent get-ups to let your sartorial hair down this festive season, ready for a month-long marathon of hedonism and indulgence
-
C-Next Designers Europe hosted by Cosentino is forging the future of the interior design industry220 interior design professionals from 30 countries attended the invite-only event in Almeria for two days of factory tours, workshops and panel discussions
-
Jaguar reveals its new graphic identity ahead of a long-awaited total brand rebootJaguar’s new ethos is Exuberant Modernism, encapsulated by a new visual language that draws on fine art, fashion and architecture
-
The sustainable farming innovator delivering to London homes and restaurantsSustainable farming innovator Crate to Plate is pioneering fresh produce in London with the support of Michelin-starred restaurant Hide
-
PriestmanGoode’s planet-friendly takeaway food packagingOne year since the conception of PriestmanGoode's takeaway food packaging solution ‘Zero’ for Wallpaper* Re-Made, we find out how the project has developed
-
Cooking Sections: visualising a responsible food industryTurner Prize-nominated Cooking Sections explore how we can create and consume food more sustainably. Priya Khanchandani, head of curatorial at London’s Design Museum, talks to founders Daniel Fernández Pascual and Alon Schwabe about the politics of food, and fixing broken structures of consumption.
-
Snarkitecture rethinks Pharrell Williams’ portable dining podMade from recycled CDs, Pentatonic and Pharrell William’s mobile dining kit is back with a stylistic update, courtesy of New York practice Snarkitecture
-
Sustainable water bottles aiming to cap plastic wasteOur picks of the best sustainable water bottles pair aesthetics with utility for sophisticated sipping
-
Eat up Ancillary Equipment's radical food storage solutionsNot only providing innovative alternatives to food storage, Ancillary Equipment is a manifesto to our uncertain, dystopian future
-
Kelp mates: sea greens are gastronomic gold to palate-conscious planet savers -
Cook sustainably with SPACE10’s design lab recipe book
