Hot off the wracks, our latest news, views and products.

Having had a look at the skies this week, we’ve been fascinated by the array of pastels and hues that would make painting them hard. Especially when the only ingredients are seaweed! Speaking of sculptures from the sea, we’ve been pleased to see Palaver Maven use a quirky exhibition space to bring literacy to life. We’re thinking about using this amazing space in Bristol to exhibit our things, so watch this space…

After the year has had health food written all over it, we have been happy to see seaweed recipes making a special appearance in food magazines and programs. With its superfood properties, seaweed is the ultimate detox food. Its job is to cleanse the body, by acting as a filter. The amazing properties of seaweed are demonstrated by the tank below.

freshly harvested, dried Cornish seaweed

Like oysters, seaweed filters the bad out of our systems

However, although we love it, it’s not all health food: smoothies and salads. Our seaweed is included in all sorts of snacks; most recently Popti’s seaweed thins. We first discovered Ali’s amazing baking at the Bude For Food festival last August. In her other guise as Made with Love, Ali provided us with some lush macaroons under the baking sun. Her seaweed thins are baked using local ingredients Cornish Sea Salt, our freshly harvested and dried maroon Dulse and Trewithen Dairy’s butter. Available to accompany charcuterie, it’s apt that the best place to find them is on the Cornish Charcuterie website.

Could you get more Cornish?

Created with Cornish Seaweed, Cornish Sea Salt and Trewithen Butter

Speaking of said site, we were, of course, thrilled to see BBC’s Great British Grub series feature Cornish Charcuterie’s seaweed and cider salami. Partly because they got some lovely shots of our sea greens going in, but also because we are pleased to see how much British produce is being championed this year.

As featured on the BBC

Sea greens and cider are added to make a cured Cornish charcuterie

Along with the likes of Andy Appleton, from fifteen who recently made some sourdough bread with seaweed butter, many chefs far and wide are now writing to us to try samples and get our trade price list.

We know seaweed will be big news this year; we told you that ages ago!

As most plants do, the best seaweed is taking a rest now for winter and absorbing what it can of the winter sun, so our harvesters are having a hiatus; waiting to collect the beautiful selection of seaweeds again when the sun’s strength helps them to grow underneath the temperate spring waters off the coast of Cornwall.

Thanks to everyone who has helped to keep seaweed’s momentum going. There’s going to be a whole lot more where that came from as the Spring roisins up its bow!

The Cornish Seaweed Company forage and process