Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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A seaweed masterclass with Pam Brunton of Inver

16 June 2019 by
A seaweed masterclass with Pam Brunton of Inver

Usually relegated to sushi wrappers, the uses for seaweed are as myriad as the available species. At Inver, near Loch Fyne in Scotland, chef Pam Brunton incorporates them in a variety of ways, and demonstrates two dishes to Michael Raffael

What most chefs know about edible seaweeds would fit on the back of a postcard. Everybody who has eaten sushi will have tasted nori, and kombu (kelp) is a basic ingredient of dashi, the Japanese broth. Porphyra, the reddish alga that turns green when cooked, features in Welsh laverbread, and food processors use carrageen and agar agar as stabilisers.

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