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‘The tide is turning’ for seaweed says The Telegraph Finance News

‘The tide is turning’ for seaweed says The Telegraph Finance News

Article in The Telegraph’s Finance News in October 2014, reporting that the ‘tide is turning’ for British seaweed startups. By Nicole Green.

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Atlantic Kitchen is Coast magazine’s ‘Coast character’

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.

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Seaweed recipes by Ottolenghi in Red Magazine

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.

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Atlantic Kitchen seaweed on the menu at NOPI restaurant

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.

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‘She sells seaweed’, in The Telegraph magazine

‘She sells seaweed’, in The Telegraph magazine

"Seaweed has long been a staple of Irish coastal diets, but Dawn Hourigan’s parents cooked it more eclectically than most thanks to a shared interest in nutrition and her Israeli mother’s exotic culinary background. ‘We’d go down to Man o’ War cove to collect seaweed and mussels and then Dad would make his seafood chowder,’ Hourigan, 29, remembers fondly of her childhood in Co Cork. ‘When I moved to London in 2011, though, I could scarcely find seaweed anywhere."

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