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Ottolenghi’s seaweed recipes in The Guardian

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.

 

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

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

"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."

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