Foraged sea spaghetti

Home made vinegar-elderflower here

Wild garlic Alexander’s Rowan berries

Fresh milk from the closest farm

Dulse seaweed


Any form of nut

Sea salt harvested yourself by fundamentally dehydrating sea water

The oil available most locally to you.


This dish is based on the concept of only using ingredients available, literally, on your doorstep and making the most of doing the best you can with what you have.


Boil and wash the sea spaghetti three times

Blitz wild garlic, nuts, salt and oil together to form green rough loose pesto.

Bring the milk to a rolling boil, turn off the heat, add enough vinegar to cuddle the milk, let it rest.

Pass through a cheese cloth to save the ricotta from the whey.

Save the whey to cook the spaghetti in for the final time for nutrients!!!

Chop the Alexander’s finely, Add the pesto, some Alexander’s, salt and rowan berries to a pan and toss in the spaghetti.

Garnish and serve.

Celebrates local
Celebrates local