I’ll get by with a little kelp from my friends

I’ll get by with a little kelp from my friends

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The Irish Times enjoyed one of our seaweed workshops:

There can be few more pleasurable ways to acquire a spot of Latin than wading through cool, clear Atlantic waves off a southwest Kerry beach.

In checked shirt, shorts and neoprene bootees, our teacher has all the knowledge and enthusiasm of a David Attenborough and all the wide-eyed verbosity of inventor Doc Brown in Back to the Future as he wields a knife below the waterline.

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Irish Times

Discover seaweed in the kingdom

Discover seaweed in the kingdom

Discover seaweed in the kingdom

Saturdays Irish Independent in April 2017

Irish adventures don’t have to involve surfing slabs or abseiling down sea stacks. There’s wonder in the Wild Atlantic Way’s little things too, as I discovered on a shoreline walk with John Fitzgerald of Atlantic Irish Seaweed. Seaweed is “the most on-trend food thing we’ve seen in years,” John said, giving me a hands-on introduction to everything from bubbly bladderwrack to “the truffle of the sea” (that’ll be the peppery-pungent dulse, or dillisk). The workshops wind up with a tasting lunch. Seaweed champagne, anyone? — PÓC

Shoreline Foraging Adventure

Shoreline Foraging Adventure

 National Geographic Traveller logo

National Geographic, Traveller. November Issue 2016

My final stop is near Caherdaniel. Here I join John and Kerryann Fitzgerald, the husband-and-wife team behind Atlantic Irish Seaweed for a shoreline-foraging adventure.

We kick off with a cornucopia of tasting plates (think kelp spiced beef, or chai with bladderwrack and masala spices), before heading out to scour the shoreline for slimy goodies. Seaweeds were eaten by monks on the Skelligs, John tells me. “There’s so much good stuff in them, they make kale and blueberries look like kebabs and chips.”

As I’m leaving, he pops a few gifts into my boot — a jar of dried pepper dulse (a strong smelling ‘truffle of the sea’), a bath pack of dried wrack, and a bottle of elderflower champagne with sugar kelp. Perfect.

A Seashore Feast

Hotel & Travel Guide by BestLovedHotels

Best Loved Hotels 2016
“Raw shore-dining on the Ring of Kerry coastline. The peninsula spreads out into the Atlantic, with the dark, pointed hills of islands and neighbouring land brooding beneath a wide silver sky, across the water, giving heart-hitting views. You could just devour the place – and, it turns out, you can.”

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Medicine for our self-indulgence

‘It falls to John Fitzgerald, founder of Atlantic Irish Seaweed and self-professed “ageing punk” to medicine our self-indulgence from a beautiful beach in Caherdaniel.

John and his infectious zeal take us through the wild bounty on our doorstep, singing the benefits to both palette and body of duileasc, sea lettuce and carrageen moss while cutting off fronds to taste.

“This stuff makes gogiberries and kale look like chips and kebab,” he trumpets before sitting us down to a 12-course gourmet.”‘