We were featured in The Independent's round up of next tastiest food trends - because seaweed not only tastes delicious, it makes you feel delicious, deliciously healthy.
Here's what they said:
Kale, your time is up. There’s a new, somewhat slimier green ingredient making its way on to the nation’s menus. No longer just a greasy Chinese takeaway side order, chefs are embracing it as a star ingredient. Ollie Dabbous, of the much lauded Dabbous in London, uses sea lettuce, wakame and kelp “for its velvety texture”. At the Michelin-starred Three Chimneys in Skye, seaweed is harvested locally and used in the kitchen. And where chefs lead, customers follow.
Mara Seaweed, which supplies Harrods, Harvey Nichols and Whole Foods, has seen its sales rocket by 73 per cent in the last quarter, and is about to move into high-street retailers.
There are 650 edible varieties of seaweed growing along the UK’s coastline. Tim van Berkel from The Cornish Seaweed Company, says people are finally cottoning on to its appeal. “The concept of seaweed as something smelly that you find on the beach is changing into an awareness that it holds an incredible amount of health and nutritional benefits – and actually tastes quite all right.”
The Independent, 02.01.15
Want to see what all the fuss is about? Try it for yourselves here