Isle of mull seaweed

The foundation of their craft relies entirely on the pristine, cold waters that surround the Isle of Mull. With over three hundred miles of unspoiled coastline at their disposal, the team works strictly with the rhythm of the tides. Tara, Angus, and their family hand-harvest wild Laminaria digitata, commonly known as tangle kelp, gathering it directly from the rugged shoreline at low water.

This grounded, highly sustainable approach requires absolute respect for the marine environment, ensuring healthy and rapid regrowth of the wild kelp forests. The freshly gathered seaweed is carefully washed to preserve its deep, mineral-rich integrity before being taken to their small-batch kitchen in Tobermory. Here, the team completely avoids mass-market processing. Instead, they cook the seaweed down slowly with natural ingredients to coax out a profound umami depth. Their mission is clear: to shift perceptions and prove that native Scottish kelp is a highly versatile ingredient that connects us directly to the sea and to our health.

We are exceptionally proud to feature Isle of Mull Seaweed within our curated collections. We selected them for their uncompromising connection to the Hebridean coastline and their pioneering work in sustainable Scottish foraging.

This deeply satisfying provision completely redefines the traditional preserve. Taking their sustainably hand-harvested wild kelp, the team slowly cooks it down with rich tomatoes, crisp onions, white wine vinegar, and a carefully balanced blend of spices. The result is a highly tactile, robust chutney that delivers a rich, tangy umami profile followed by a beautiful, warming heat. The native kelp imparts a delicate, earthy flavour of the sea that serves as a magnificent anchor to any artisan cheese board. It pairs flawlessly with a mature raw milk cheddar and traditional rough oatcakes, offering a true taste of the island landscape.

This brilliant provision takes their sustainably hand-harvested wild kelp and pairs it with a carefully balanced blend of sweet apples, onions, and malt vinegar. The slow cooking process allows the native seaweed to break down and impart a delicate, earthy flavour of the sea, resulting in a rich, highly tactile preserve. It delivers a beautiful umami profile with a gentle, rolling sweetness that serves as a magnificent anchor to any artisan cheese board. It pairs flawlessly with a mature raw milk cheddar and traditional rough oatcakes, offering a true taste of the island landscape.