‘Why we should be eating seaweed’
My background is in dance and circus. When I was in my mid-20s, I met a guy who ran The Pembrokeshire Beach Food Company. He asked what my dad did for a living and when I said he was a fish farmer, he advised him to look into the global network of regenerative ocean farmers, Green Wave.
My dad and I found it inspiring and fascinating. With zero input, the potential of sea farming to improve biodiversity and grow food was enormous. Seaweed grown on sea farms also has the potential to sequester carbon, like plants do on land. Câr-y-Môr (‘For the Love of the Sea’) was born around a kitchen table in St Davids – like-minded people committed to developing a business around regenerative farming in the sea and on land.
We now grow seaweed and shellfish together on our sea farm, which encourages juvenile marine species to use the site as a nursery. Last year, we brought Pembrokeshire Beach Food Company into the business.
Initially, my role was to run a workshop for kids, where I’d also talk to their parents about Câr-y-Môr. Today, I work in the kitchen processing shellfish, then I might give a seaweed talk in the evening or spend the day running a school club. Every day is different and I love working in this beautiful part of the world.
Câr-y-Môr is a Community Benefit Society owned by its members who make decisions together. This democratic structure is special; it’s as much my business as it is anyone else’s.
Before Câr-y-Môr, I noticed how certain foods would trend. I’m hopeful seaweed is having its moment and we’ll all get into the habit of cooking with it.
Education is a big part of Câr-y-Môr. I’m always amazed to see groups of kids tasting seaweed and saying “that’s really nice”! Take their lead and give it a try. Start with roasted veg topped with dried seaweed flakes – I keep a pot of it next to my cooker and sprinkle it into literally everything. Or, to really experience it, try seaweed pesto.
Make room for seaweed on your plate
- It’s so nutrient-dense that just a teaspoon of seaweed in a dish is great for adding vitamins and minerals; like iron, B vitamins and iodine. The latter are particularly important for women and for those who might lack them elsewhere in their diet, such as vegetarians and vegans.
- Seaweed can grow up to 50cm a day and doesn’t require land, fertiliser or fresh water, making the potential of seaweed as a sustainable food source huge.
- Wales has a climate and coastline well-suited to growing seaweed and a long heritage of using seaweed in cooking – such as laverbread – and for use on the land to restore soil health. Seaweed gives food a sense of place, and buying UK-grown seaweed supports rural, coastal communities.
For more information
- Visit carymor.wales or shop for seaweed produce at beachfood.co.uk
- The Science Museum in London has a free exhibition featuring Câr-y-Môr running until January 4th 2026 called ‘Future of Food’
