Culinary Seaweed Workshop

Join Melanie for the first ever culinary seaweed workshop at Brockwell Park on Saturday 13 June. We will be examining British and Irish seaweeds, tasting different varieties, learning the history of eating what grows in our seas and comparing to nations and cultures that have a long tradition of seaweed harvesting for food. We will make and eat a seaweed salad as well as enjoy a tasting plate prepared by Melanie showcasing a variety of seaweeds. You will make your own bespoke furikake from a buffet full of dried seaweeds and fun flavours of different dehydrated vegetables and salts, to take home with you. *due to using sesame seeds and possible cross contamination those with severe sesame allergies should not attend. Please bring 1 small jar approx 200-250ml to take away your furikake in. About Melanie McIntosh Melanie McIntosh makes, eats and talks pickles and ferments. From preserving the garden at an early age in Canada to scouting out all the flavours of pickled things while living in Japan thus cementing a love of ‘sour’ and funk. Melanie left cooking at Little Duck the Picklery to make and sell her ferments during the covid years. She has worked in R&D and as a chef in Germany, Poland, New York, and most recently filmed a television show in Japan about the preservation technique called tsukudani.