Jayson Byles

I am Jayson Byles — a passionate forager, trained professional chef, permaculturist, home gardener, and advocate for sustainable living. I'm originally from New Zealand, of Māori Pacific heritage, with a lifelong love of gathering wild food.

Nearly two decades immersed in the landscapes and culture of Scotland has shaped a deep commitment to local, high-quality food. Cooking professionally through the 1990s and early 2000s gave me the kitchen; years in commercial food production — from hothouse growing to large-scale harvests — showed me how food really gets made; and managing a team of commercial seaweed harvesters here in Fife gave me the shore. Three years after that, East Neuk Seaweed was born — to share the transformative simplicity of wild, local, seasonal food with everyone.

Tihei Mauri Ora — the breath of life

This traditional Māori greeting embodies the ethos of East Neuk Seaweed. It is a commitment to protecting the mauri — the living life force — of our coastal waters. Regenerative practice means leaving a place better than we found it. We cut rather than pull, harvesting only what the ecosystem can abundantly restore. By respecting the natural cycles of growth and renewal, we ensure the shoreline remains healthier, more resilient, and more abundant for our having been there.

What I do

I aim to excite, educate, and empower people to embrace a more sustainable lifestyle by eating wild, local and seasonal foods — through workshops on the shore, work with chefs and kitchens, and local food, conservation and community projects across Fife and beyond.

Our mission & goals

The East Neuk — Fife's coastal adventure. Empower yourself with conservation, well-being and wild cooking ecology: an unforgettable journey of discovery and skill-building along a breathtaking coastline. Learn about vital coastal conservation, restore your well-being in nature, and explore the world of wild cooking with sustainably foraged seaweed and other wild treats.

• Expert-led exploration — traverse the intertidal zone, identifying and gathering edible seaweeds
• Beachside feast — wild, seaweed-infused tasting menus around a cosy fire
• Knowledge & empowerment — the skills and confidence to bring wild seaweeds into everyday life

Our mission is to excite, educate and empower people — foraging seaweeds, eating wild, enjoying locally produced and seasonal food — while reducing environmental impact. Every workshop honours the intricate web of life in the intertidal zone: participants leave feeling renewed, inspired, and reconnected to the natural world — they've called the workshops “empowering”, “magical”, and “a feast for the senses”.

“What a fabulous day! Jayson was the perfect host — so knowledgeable, friendly & engaging. Can't recommend highly enough.”

C.M · Edinburgh