Seaweed cuisine on crest of a wave
IT'S slimy, smelly and Scottish, and it's coming soon to a dinner plate near you.
• Rich bounty: Iain Mckellar at work harvesting seaweed on the Isle of Bute by cutting it with a clam shell. People want to eat the nutritious sea vegetable he says, they just don't know it yet. Photograph: Robert Perry
Scottish seaweed, best known as a slippery hazard at the seaside but now rechristened "sea vegetable," is on track to become one of the restaurant world's most fashionable dishes.
Advertisement
Hide AdAdvertisement
Hide Ad