Seaweed may not be the first thing most people associate with everyday cooking, but it can do far more than many expect.
In September, we at Compass Group invited our culinary colleagues to an inspiring course exploring the many possibilities of seaweed.
The day offered tastings, new knowledge, and—most importantly—lots of professional curiosity. Participants experimented with everything from crispy snacks and salads to warm dishes, and it quickly became clear that seaweed has potential far beyond sushi.
● Seaweed naturally contains iodine, vitamins and minerals
● Seaweed cultivation absorbs CO₂ and contributes positively to the climate (Karen Timmermann, Professor of Coastal Ecology, DTU Aqua)
● Seaweed adds umami, which can enhance the flavour of any dish
The seaweed course is part of our focus on blue education—a commitment not only to discovering new ingredients, but also to expanding our understanding of responsible and thoughtful food.
Kasper Lundegaard, who works in one of our canteen kitchens, shared this after attending the course:
“I find seaweed a very exciting ingredient. It can be used in so many different ways, and with the knowledge I’ve gained about the different types, their flavours and characteristics, I will definitely use it much more.”
We look forward to giving our guests and customers the chance to experience how seaweed can elevate both flavour and conversation in everyday life!