A pair of entrepreneurs who harvest seaweed by hand from a stretch of the south Devon coast are making waves in the foodie world.
Founders of Seaspoon Seaweed, Tim Buckley and Kate Tullberg, have developed a range of flavoursome and nutritious blends using the health food from our sea that are so tasty that they are sweeping up in some of the country’s most prestigious food awards.
Seaspoon has won accolades from Great Taste Awards and the Taste of the West awards in 2019, as well as being shortlisted for the Great British Food Awards and the Women’s Health Food Awards also in 2019.
And it’s clear to see why they’re scooping up the accolades – I’ve tasted Seaspoon firsthand – the crispy flaked delights add a natural kick and flavour to the most basic of foods as well as being incredibly good for you.
Waders in hand, and packed up with a picnic consisting of delicious delights made with the seaweed, we met the duo behind Seaspoon on a Devon beach in the summer to find out how it all began.
In a drastic career change, Tim, who used to work in property in the capital, turned to seaweed. He spent a lot of time in Dartmouth growing up and knew that Devon was the perfect place to find the best of the sea plant to make into healthy food products.
Throughout March to September, Kate and Tim make the journey from their Wiltshire homes to Salcombe where their boat is moored, before donning their waders and taking to the Devonshire coastline.
The seaweeds that Tim and Kate have a Crown license to harvest include Dulse, sea spaghetti and sea lettuce, all of which flourish in abundance in our lush Devon seawater.
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The foodie start up launched in July 2018 and has since won numerous awards for their scrumptious creations.
In a recent partnership, Seaspoon teamed up with Mitch Tonks and his Exeter Rockfish restaurant, where you can find the seaweed seasoning to add to your fish and chips.
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