Innovative seaweed range for foodservice from En Place

En Place Foods, a Northern Ireland specialist in sauces, relishes, jams and balsamic vinegars, has launched an innovative range of seaweed products in collaboration with Islander Kelp, a producer of kelp and other sea vegetables.

The new seaweed range comprises two relishes, both of which have already won UK Great Taste Awards, as well as kelp pesto, tapenade and salsa verde. While the range is initially targeted at foodservice in the United Kingdom and Republic of Ireland, the company is currently developing the same products for retail.

The relishes, original and spiced, are available in 575g jars with a shelf life of 12 months. The pesto, tapenade and salsa verde are produced in 500g tubs for chilling with a life span of three months.

En Place is based at Cookstown in county Tyrone and is managed by experienced chef Paul Clarke who has won over 50 Great Taste Awards.

The company already has an extensive portfolio of innovative products, many of which have also won Great Taste and Blas na hEireann awards, for leading chefs and foodservice operations used throughout the UK and Ireland.

"We've been collaborating with Islander Kelp on Rathlin Island for some months on the development of seaweed-based products. Seaweed, such as traditional Northern Irish dulse, is very much on trend at the moment within foodservice. Northern Ireland has a longstanding heritage in seaweed products.

"Islander Kelp has a tremendous reputation in seaweed production and processing into successful products such as noodles and tagliatelle from its own farm located where the Atlantic meets the Irish Sea.

"Islander under the impressive leadership of Kate Burns, produces some of the world's best quality kelp, and we are delighted to be working with such superb and natural products in the development of unique relishes, pesto, tapenade and salsa verde for chefs seeking the very best available seaweed," he adds.

Formed in 2010 by Mr Clarke, En Place specialises in the development and processing of handcrafted foods designed to complement and enhance the dining experience.