National Geographic Traveller (UK)

Welsh laverbread (PDO)


Like the Japanese, the Welsh love their seaweed. One of the best-loved varieties is laver, which is stewed with a little salt to make laverbread. Nicknamed ‘Welshman’s caviar’ by actor Richard Burton, it has the salty, mineral taste of the sea and is rich in vitamin B12. Most visitors encounter it in a Welsh breakfast with cockles, bacon and egg — usually mixed with oatmeal and made into small cakes, cooked in bacon fat. WHERE TO FIND IT:

At Café Môr in Freshwater West, Pembrokesh­ire, the ‘breaky roll’ is filled with bacon, egg, Welsh cheddar, a laverbread patty and KelpChup (a kelp-based sauce).

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