Luckily for us, seaweed and foraging in general is really beginning to pick up this year; taking centre stage on many shows. The current Masterchef Professionals have been using seaweed as ingredients, helping our nation’s abundant superfood to gain further recognition. As demonstrated by this article, we are now seeing other companies emerge and set out to do what we have started.
We’re proud of anything that raises awareness of the benefits of this wonderful, natural and sustainable food; growing from the softer southern shores of Falmouth to the harsh and turbulent waters up on the dramatic Atlantic Coast of North Cornwall. We have had the waters and produce from our specific harvesting area tested in labs; meaning we can assure people they are buying top quality sea vegetables from clear, turquoise waters.
Anyway, along these lines: we’re pleased to announce that The Telegraph also published an article about the return of seaweed to the British menu, and featured us within the post. A rare picture of us not in wetsuits!
Our exciting part is posted below:
Caroline Warwick-Evans, a renewable energy engineer, and conservationist Tim van Berkel are the founders of the Cornish Seaweed Company.
The partners were working in Cornwall as a cleaner and waiter, when they saw an opportunity to create a new local industry in the South West; harvesting and processing seaweeds.
“I had heard about the seaweed industry in Scotland and Ireland and wanted to see if we have the same resources here in Cornwall,” Warwick-Evans said.
“We went to an Irish seaweed harvesting company on work experience, learning as much as we could about seaweed and how to grow and process it before bringing the knowledge back home. The industry was so new here that there was no code of conduct in place and no legal framework around harvesting seaweed so we had to apply for an experimental licence from the Crown Estate.
“We worked with Natural England and the Port Health Authority to establish guidelines and are developing research projects with the University of Exeter to ensure sustainable harvesting techniques.”
Since then, The Cornish Seaweed Company has been awarded a series of EU and private grants and sells its products to wholefood shops and restaurants around the UK.
They currently employ six people and are looking for an injection of investment, to help the business scale. “We’ve got our processes in place and we have a growing customer base so we are ready to boom. We just need an injection to take us to the next level,” said Warwick-Evans.
“We are paving the way to establish a sustainable industry in the South West and hoping seaweed will end up on everyone’s plate.”
We have so many exciting projects in the pipeline, that we hope you’ll stay tuned to see what’s next in the world of super sea veggies.