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Put Your Best Foot Forward....But Don't Fall Over!

Posted: Tuesday 6th October 2015 by The Isles of Scilly Wildlife Trust

Rachel Lambert Foraging on St Martin'sRachel Lambert Foraging on St Martin's

Autumn is a very special time in Scilly; we are often blessed with Indian summers and this October did not disappoint during its first few days. Walk Scilly Weekend 2015 ran (or should that be walked?) from the 1st to 4th October, taking full advantage of the perfect weather, and was packed with a veritable feast of different walks to suit all ages and abilities. To get a taste of what was on offer continue reading...

Friday 2nd October 2015 ~ Edible Seaweed Walk & Chef Demo

with Rachel Lambert & Karma Hotel

Friday's walk took in the vistas of the North East side of St Martin's from the white sands, rugged rocks and slippery surfaces of Great Bay, bathed in beautiful autumn sunshine and light cool easterly winds.  

Focaccia with Sea Lettuce Recipe

  • 1 kg flour (strong)
  • 50g yeast (fresh)
  • 5g sea salt
  • 5g sugar
  • 125ml olive oil
  • Approx 700ml warm water
  • 30g dried sea lettuce, crumbled or chopped

The Edible Seaweed Walk, led by Rachel Lambert of Wild Walks South West,  gave a fascinating insight into the nutritious sea vegetables which are literally just a hop, skip and a jump from our doorsteps.

Rachel led a group of seventeen intrepid would be foragers on a very wobbly, slippery voyage of discovery introducing them to strange sounding plants such as "pepper dulse", "carrageen", "sea lettuce" and the less attractive sounding "gutweed", to name but a few; showing the group how to identify and pick them, giving them opportunity to try them raw (they mostly tasted salty but some had other distinct flavours which were quite surprising) and explaining how they could be used in cooking.

After spending an hour or two learning about the seaweeds and trying not to slip, slide or fall into rock pools Rachel led the disaster free group back to Karma Hotel, at Lower Town, to bask in the sunshine and await the culinary delights that were being prepared "Blue Peter Style" with previously foraged ingredients.

They did not disappoint!

The group were treated to dishes of Salmon on a Bed of Thongweed Sea Noodles sprinkled with Dried Fish Shavings and Pickled Ginger accompanied by the most amazing Sea Lettuce Focaccia followed by Green Tea Mousse with Dried Banana Praline (both incorporating carrageen seaweed).  

Both dishes were a big hit with the group and the chef was kind enough to share his Sea Lettuce Focaccia recipe too!


  1. Dissolve the yeast in the 100ml of warm water with the sugar.
  2. Put the flour, olive oil and salt in a bowl, add the yeast mix and slowly add the rest of the warm water.
  3. Beat for 5 mins with a bread hook or knead.
  4. Put half in an oiled tray, add a layer of the sea lettuce, then the rest of the dough.
  5. Cover with cling film and leave to rise for 30 minutes.
  6. Bang into the tray and rise again for 30 minutes.
  7. Pour a little olive oil on top, and gently rub in. Bake for 20-25 minutes.
  8. Turn out onto a wire tray. 

With full tummys and a whole new perspective on going to the seaside the group returned to St Mary's to embrace their wild sides and firmer ground!

We would like to offer the following words of thanks to:

Check back for further Blog pieces about some of the other walks, coming soon!

Read The Isles of Scilly Wildlife Trust's latest blog entries.


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