Ebb Tides

Tony started hand-harvesting seaweed from the East Devon coast in 2016, working the tideline below the Jurassic cliffs near Sidmouth for dulse, kelp, sargassum and laver. It is a food eaten for centuries across Asia and largely ignored here, which is rather the point. The operation is deliberately plain-spoken: simple product names, simple ingredients, no-nonsense service, and a quiet cabinet of awards they would rather not make a fuss about.

The dried seaweeds come two ways: pouches for garnishing or snacking straight from the bag, and shakers for everyday cooking, where they work as an alternative to salt, herbs and spices. Local award-winning chefs have taken to them, though the suggested uses run from beans on toast to seared salmon and even smoothies. Welcome hampers from the heart of Devon are also available, alongside chutneys including gooseberry and elderflower and Otter Vale Devon.