On Tuesday we had the pleasure of attending the Passion to Inspire event hosted by City of Glasgow College.  We learned a lot from the chefs involved and it was amazing to see seaweed feature so prominently across the menu.  Graeme Cheevers from Unalome cooked a crab dish using kombu to make his dashi base and chef Dan Ashmore from The Pompadour made some amazing dishes using our Dulse Flakes, Kombu Flakes and Kombu strips for infusion.  The first image shows Dan’s scallop dish with Mara Seaweed dashi, and kimchi. Swipe to see his venison tartare with confit egg, cep mushrooms, Mara Kombu juniper salt and Mara Dulse oil.  Our Brand and Marketing Manager Clare Dean attended the event and said "Mara Seaweed were delighted to support the Passion to Inspire event held at Glasgow City College this week. It was a fantastic opportunity to support young and enthusiastic minds to build key skills and knowledge around Mara’s range of Seaweed based ingredients.  Used every day in the Eastern hemisphere, but often misunderstood in the Western world, Mara’s range is incredibly nutritious, full of umami flavour and a climate positive sustainable crop, an incredible future food to support the fantastic future of our culinary industry.  Students' continued learning of our food systems and sustainable ingredients that can support them in the right way is vital to the ongoing success of the UK hospitality sector.”  If you are involved in events teaching chefs at the start of their culinary journey, get in touch and perhaps Mara can help.

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