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    Tide Turns For The Harvest Of The Sea October 2003
    Saturday Times, Sudi Piggott

    "...Seaweed Is Not Just For Sushi - Top Chefs Are Adding It To Everything From Pasta To Sea Salads"
    "One of the first chefs to use seaweed beyond the confines of oriental cuisine in the UK was Raymond Blanc of Le Manoir aux Quat'Saisons, who rhapsodises about the flavour and texture. "I love its cleanness and freshness and wonderful melting chew. If you close you eyes, you can practically feel the wine and smell the sea. It carries a sense of the sea to the table, the ultimate natural flavour-enhancer."

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