Founded by forager and wild cook Jayson Byles, East Neuk Seaweed is here to excite, educate and empower people to eat wild, local and seasonal — through workshops on the Fife shore that mix foraging, cooking and a real respect for the place it all comes from. Among a coastline famous for golf links, castles and fishing harbours, this is a different kind of day out — the shore itself, tasted.
The Workshops
On the Rocks
The full day out — forage the tide, then eat it off the fire
Explore nowSeaweed Taster
Ninety minutes on the shore, then a curated tasting
Explore nowGroups & Chefs
Private bookings, festivals, and training for kitchens
Explore nowDiscover the East Neuk
Fife's quieter corner
Shorelines that only open up at low water.
Workshops run on the beaches of the East Neuk, working around the tide and the weather rather than against them. Seaweed grows here all year, but it is at its best for size and nutrients from spring to autumn.
The intertidal zone
Sea spaghetti
Wild Cooking
Straight off the rock, onto the fire
Twenty years as a professional chef sits behind every workshop. Sea spaghetti takes a sauce as happily as pasta does. Sea lettuce goes into an everyday salad, or wraps a whole fish for the pan. Dried laver earns its place in scrambled eggs.
We cook on the beach with whatever the tide has given up that morning, and you leave knowing what to do with a bag of it at home.
Jayson Byles
Forager, chef, permaculturist
Originally from New Zealand and of Māori Pacific heritage, Jayson has spent nearly two decades in Scotland. He cooked professionally through the 1990s and early 2000s, then managed a team of commercial seaweed harvesters in Fife before starting East Neuk Seaweed to teach what he had learned.
Tihei Mauri Ora — the breath of life. Regenerative practice, respect for the resource, and leaving the shore better than you found it.
Foraging & Fortitude
A bespoke private-group workshop, captured on film — foraging, wild swimming and a fireside cook-up with Jayson on the East Neuk shore. Film by Bill Bruce (@differentvoice)
Recipes & Resources
Take it home and cook it
Seaweed muffins. A ginger, carrot and chilli dabberlocks pickle. Lentil and nettle pikelets. A guide to the parts of the dabberlocks, notes on tidal zones, and what seaweed does for a garden.
Free to read, and more added as the seasons turn. For the full guide, Jayson’s e-book Thriving in the Intertidal is available to buy and download.
Fresh air, humour, and food. All three very life-affirming.Kate · Tripadvisor
It completely changed my view of the seashore.E. Porter, Fife
We learned so much and the experience was really fun.Simon · Tripadvisor
Straight from the beach