Seaweed a ‘Shore Thing’ in the Independent2 March 2014
For countless generations, British cooks have taken seaweed at its word, leaving it discarded on the beach. But changing tastes are elevating the humble algae into a coveted sea vegetable.
Its new fans also include some of the country’s top chefs, who are coming up with original ways to use one of nature’s most plentiful ingredients. Some, such as Stephen Harris at The Sportsman in Seasalter, Kent, harvest their own seaweed from nearby coastlines, but others, including Yotam Ottolenghi or Brett Graham at The Ledbury in west London, buy it dried.
London-based food company Atlantic Kitchen, which sources its seaweed from Ireland, has just crowd-sourced £125,000 in funding for its expansion into ready meals. Ruth Dronfield, the managing director, said: “In Ireland, people on the coastline eat seaweed all the time. It’s not a novelty, but it just hasn’t made it past the coast in other European countries. People like it because it’s incredibly good for you, plus it’s absolutely delicious.” Atlantic Kitchen will launch a range of soups in April, and ready-made salads soon after.
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