Sea Vegetables

I love using sea vegetables, particularly sea rosemary and sea fennel. Sea rosemary is incredible – it’s like a salty rosemary and I’ll happily eat it alone. Sea aster and sea purslane are also great garnishes as they add a lovely hint of salt. I also use samphire. At Scout we serve a samphire water to our guests as they sit down. It’s just water that’s been blended with samphire and mixed with a little malic acid but the flavour is amazing; it tastes like green apple.