Coastal Knowledge Podcast 4
Find out about how seaweed is used in Scottish cooking, its nutritional value and more.
In this episode we talk to Pam Brunton, Co-Owner and chef at the Inver Restuarant on Loch Fyne. Dr. Duncan Smallman of the Scottish Seaweed Industry Association and Dr. Gordon McDougal from the Hutton Institute about how different types of seaweed can be used in cooking and hear about some of the food science behind seaweed.
The opinions and views expressed in this podcast are personal to the participants and, like all scientific observations may be subject to revision as learning about these areas improves.
You can also listen on Apple Podcasts here.
Contributors: Niki Vermeulen (YAS), Leslie Mabon (YAS), Sandro Carnicelli (YAS), Dr. Gordon McDougal, Dr Duncan Smallman, Pam Brunton and Chris Bonfiglioli (Director)