Michelin Star Chef Michael Smith Loves Mara Seaweed
Seaweed and seafood: a perfect pair
Michael Smith, head chef at Michelin starred restaurant The Three Chimneys in Skye, regularly orders seaweed from us. We asked him about his favourite way of cooking with it and he told us, "I use it all the time. Red mullet, squid with Pepper Dulse." Stunning!
Also spotted on the menu: River Esk Sea Trout & Sconser Scallop with Anna Potatoes, Asparagus, Blood Orange & Seaweed Dressing.
If you fancy making your own version of his dishes but aren't, um, Michelin-accredited, why not cook something simpler, but still sophisticated? Try homemade ravioli with salmon and Kombu or scallop and passion fruit ceviche.
We've also supplied Michael with seaweed for lavish St Andrew’s Day banquets. He has been commissioned to create dishes in Monaco for the last three years, for events attended by HRH Prince Albert.
(If you want to eat like royalty, try adding our Applewood Smoked Dulse to your meals. It won three stars at the Great Taste Awards, the food equivalent of the Oscars.)
Chef Michael Smith's red mullet dish on the menu at The Three Chimneys
Good relationships are key
The team at The Three Chimneys are ingredient-driven cooks, which is fantastic for producers like ourselves. They told us,
"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 love to work with like-minded chefs and buyers across the foodservice and hospitality sector. If you'd like to discover how seaweed can enhance your menu and offer a point of difference, please get in touch with email@example.com for more information and samples.