Micahel Smith, former head chef at Michelin starred restaurant The Three Chimneys in Skye, regularly ordered seaweed from us. We asked him what was his favourite way of cooking with it. He said, "I use it all the time (as you know). Red mullet, Squid with Pepper Dulse." Stunning!
If you fancy making your own version but like us aren't Michelin-accredited, why not try something simpler like freshwater trout or salmon baked with Shony?
Also spotted on the menu:
River Esk Sea Trout & Sconser Scallop with Anna Potatoes, Asparagus, Blood Orange & Seaweed Dressing
The team at The Three Chimneys are really ingredient driven cooks, which is fantastic for producers like ourselves. They say: "Our menu is our story! Fundamental to that belief is our extended team of Skye producers, growers, farmers, crofters, foragers, fishermen and divers. Virtually all of our ingredients are sourced fresh from within a few miles of the restaurant on Skye, followed by the Scottish Highlands and some wider sources throughout Scotland. The integrity of our ingredients fuels our passion for what we do."
We've also supplied Michael with seaweed for lavish St Andrew’s Day banquets, Michael has been commissioned to create in Monaco for the last three years, attended by HSH Prince Albert.
If you want to eat like royalty, add our Applewood Smoked Dulse to your meals. It recently won three stars at the Great Taste Awards, the food equivalent of the Oscars.