Great through all its seasons, but thin & fresh in spring, growing fatter and longer through until Autumn, this native seaweed can grow up to 2 mteres long!  A very versatile seaweed. It can be used as pasta, blitzed up into blinis or whatever you like. Turns vivid green on cooking. Can have nutty tones especially raw, try a twist of raw mermaids hair, with a tomato, and seafood salsa.
Simply delicious.

Easily recogniseable with its leather belt look. This brown seaweed can taste like smokey bacon and has nutty chocolatey notes. Can be braised, dried, cut and used like fresh pasta.
Awesome. Try drying them,and having them instead of crisps.

1kg £10.00

A lovely seaweed, origionally from Japan. An excelent condiment when dried.
Looks excellent on scallops and white fish etc. All seaweeds are lovely in salads and this one is no exception.

 250 g  £5.00

The original crispy seaweed. Can be deep fried for this, but better dried in an oven, for an amazing seaweed garnish. An intense seaweed flavour and a vivid green colour.

100 g £2.50

Sea lettuce, named for obvious reaons. Sheets of seaweed that are extemely versatile and tasty. Fantastic for wraping around fish and pork. Really good.

100g  £3.00

Sea spinach is undoubtably the king of greens. Deliciously silky, these thick shiny green leaves are full of iron and have a most wonderful texture.
Eat them all ways !

Mustard is a hot delight ! An unassuming leaf that bites back, with fresh heat.
We blitz it up and make a hot sauce or add a few ingredients to make a pesto.
A popular leaf.

Nettles. High in iron. A tasty green. We all know nettle soup and pasta, but try a cordial, sorbet or beer and it starts to get realy exciting !

Wood sorrel is a beautiful trefoil of lemony sharpness. An elegant touch to any dish.

Mm. Rock sampire-where to begin. A fragrant vegetable, perhaps betwen that and a spice. it is famed for rock samphire hash, made with capers vinigar and eggs, delicious with hams etc. Lovely also as a vegetable in its own right. Try it (for breakfast?) blanched then finish in butter and lemon, then pop a poached or fried egg on top, a bit of bacon tomatoes...

Wild garlic. Hugely versatile, salads, soups, stuffings, pestos...the list goes on! A must.