Recipes
Four recipes using Atlantic Kitchen Seaweed published by The People's Friend
Double spread Ocean Harvest by The People’s Friend, exclusively on Atlantic Kitchen’s seaweed, with four recipes
Atlantic Kitchen is Coast magazine’s ‘Coast character’
Coast magazine profiles Atlantic Kitchen co-founder Dawn Hourigan on how and why she set up a seaweed company.
By Richard Mellor.
Seaweed recipes by Ottolenghi in Red Magazine
Ottolenghi writes about food today and in particular his love of unusual ingredients, including seaweed, accompanied by seaweed recipes in Red Magazine. By Pip McCormac.
Atlantic Kitchen seaweed on the menu at NOPI restaurant
Atlantic Kitchen Organic Sea Spaghetti with seared scallops and shittake mushrooms on the menu at Ottolenghi's restaurant NOPI.
Ottolenghi’s seaweed recipes in The Guardian
Take seaweed: it smells and tastes just a bit too much like, well, weeds you find in the sea. As with all British seaside experiences, however, the secret to enjoyment is simply getting the dressing right and taking the plunge.
