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Observer Food Monthly cover seaweed top trend, Feb 2013

Seaweed in ’50 top foodie picks’ in Observer Food Monthly

23 March 2013

Iain McKellar was taught to harvest seaweed on his native Bute by his mother, who first gathered it during during the second world war, when it was made into camouflage nets. Now he’s selling to discerning chefs such as Edinburgh’s Tom Kitchin and by mail order to customers keen to add depth and flavour to their kombu dashi.

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