[2] It was here that she first tasted sushi and began to pick up the skills required for its preparation, noting its similarities to Danish cuisine, where raw fish is a common ingredient.
Her boss at Nippon Tuk was Jeremy Rose, the restaurant entrepreneur who would become her co-founder at Feng Sushi.
[4] She was a part-owner of the chain, with entrepreneur Luke Johnson the majority owner following his purchase of a 92.5% stake in 2010.
Her interest in sustainability began after a trip to a Scottish salmon farm, where she saw fish being kept in poor conditions.
Bjerrum has spoken of the difficulties and challenges of running a sustainably-sourced fish restaurant: "The problem is that it's a minefield and the more you get into it the more complicated it gets.