It’s hard for many people to imagine when life in rural Cornwall meant cooking was done on open wood fires, and villagers had to make their own bread. Times have changed since then, and we offer the convenience of ordering nutritious and healthy seaweed online. As many of our supporters know, it was our Tim’s birthday last week and as the home fires were burning, we had a good old bonfire. We drank warmed whisky with spiced apple juice; and smoke roasted potatoes; and our delicious seaweed sausages, made by award winning sausage makers Lloyd Maunder, over the flames. It was just what we needed to fuel us for scaling scores of sandy coves and preparing for the coming excitement.
Speaking of fires, and partnerships with other local businesses; Inkie’s BBQ joint, a family run mobile smokehouse held an open tasting evening last week. We were hoping to attend, but instead have opted to send up some dulse for Karen and her team to have a play at smoking. Seaweed can already have a texture like biltong, and we think smoked dulse could be a real hit for vegans and meat lovers alike. We’ll keep you posted on what happens with that.
As we rap on December’s door, winter has been dressed as autumn during the daytimes down here, and we’ve been lucky to have some very mild days. This does make harvesting a more pleasant job, but so, too, does finding amazing things on the beach. One of our team found this beautiful combination, which is essentially a readymade Christmas present or tree topper.
This week, we’ve had journalist Gareth May reporting for Food Magazine of the Year: delicious come and visit us for a harvest. After wandering around a beach at Coverack and approaching various strangers asking if they collect seaweed, we eventually found each other, and gathered some sea greens. He’s also writing something for Vice, which may explain his tentative question of, “Do you sometimes think of the seaweed as your friend?” I suppose he had to check Caro wasn’t likely to endanger him in any way!
As well as supplying superb restaurants such as Jamie Oliver’s Fifteen and Zacry’s: up-and-coming restaurant next door; we have been supplying Porthleven chef Jude Kereama from Kota restaurant. Jude will be competing on the Great British Menu TV show. Cornwall chefs, such as Nathan Outlaw and Paul Ainsworth, who each hold Michelin stars, have competed on the show previously. We’re really excited to see what Jude comes up with, and wish him the best of luck with his competition.
Speaking of TV shows, those of you following Masterchef: The Professionals may have noticed the competent chef Sven using seaweed in his first week. We have been chatting with this promising chef on twitter, and are sending him some samples to create dishes with our seaweed. OK, and since we’ve been on the subject of the silver screen, our final bit of news is pre-news really. We sent some of our seaweed to Chef Raymond Blanc, who filmed a dish created with it a few weeks ago. We’re as in the dark as you about what this will be, but what we do know is that our seaweed will be on air the last Saturday Kitchen before Christmas. Which is pretty exciting!
What a whirlwind of wonder we’ve experienced, and with new connections being made daily, we’re excited to update you next week already! Take care seaweeders!