Ever wondered about the practicalities of foraging for this widely available ingredient? Our chefs went on an epic excursion to learn more, kept in check (more or less!) by the capable hand of local forager Rory MacPhee. One of the youngest stars of the kitchen, Lucy Holland, is our latest guest blogger to give the inside story.
“This December the chefs from Porthminster Beach Cafe joined local forager Rory in discovery of edible seaweeds on and around the beach at Mawnan Smith, near Falmouth on the South Coast of Cornwall. Bright and early, we all meet in the restaurant sporting our best wellies ready for the days adventure!
The Cafe has a great reputation for sustainability and it’s something which is ingrained in us in the kitchen right from the start. We love to use produce from just beyond our doorstep to create new and exciting dishes.
We were keen to learn more about foraging such a common plant as seaweed, which amoungst other things could provide us with a natural seasoning for some of our dishes.
On our day with Rory, he explained all the different seaweeds and their beneficial factors, whilst introducing us to new ways we could use each variety in the kitchen. A firm favourite of ours for example is Dulse Seaweed, as we use this to create our own Cornish take on the Japanese dish Dashi. Also now appearing on the menu will be a sour dough bread containing Carrageenan, which was inspired by our foraging trip.
Some of the other seaweed discussed among us include Bladderwrack which is used in many medicines, Kelp which also appears in our Cornish Dashi, and the serrated Pepper Dulse, which has an intense flavour to it (this was popular with the chefs to have a nibble on!)
We all learnt a lot from Rory and after the days expedition were all itching to get back to the kitchen and try out some new creations!”
Rory MacPhee heads up the Falassa Project, which is undertaking coastal research between Fowey and the Lizard on Cornwall’s south coast in collaboration with the Seaweed Health Foundation. The aims are to protect the resources found at our coastal fringes, and to argue the case for the sustainable use of marine algae for nutrition, therapy, agri-food and energy.
“Seaweeds offer a spectacular addition to our diet and lifestyle. You can eat them; you can bathe in them; you can make ointments; you can turn them into cloth and bio-fuel, and you can fertilise your garden.”
The project generates funding through courses and the sale of foraged products and also things like seaweed spa kits. To find out more visit www.falassa.co.uk