Updated: Mar 2
We proudly showcase laverbread on our breakfast menu. This 'Welshman's caviar' or 'Black Gold' has a profoud sense of place and cannot be found anywhere else in the world.
First off I'd like to thank all our guests who have tried laverbread with us, for their first time. You are now champions for this superfood. Amongst the 36 different dishes we have had on our menu this year. Laverbread features in the second and third most chosen dishes by our guests!
But is it bread though?
And its not a mistranslation either, the Welsh name is bara lawr. (bara = bread)
There's a book from the 16th c., that links the name with one preparation method involving kneading like you do bread.
It is seaweed. If you're familiar with Japanese cuisine, you'll have eaten nori. It's essentially the same deal.
If you buy it raw, it will arrive washed, pureed and gently cooked into a green/black paste. (Hence 'black gold')
Spread on toast, raw, or mixed with oats and baked, are the 'simple' options. But really there's no end to the versatility of laverbread. It's a salty flavour of the sea, is a great accompaniment to many dishes and it's visual impact is incredible. My current favourite quick dish is laverbread pesto pasta.
The secret the Welsh kept was that this is an extraordinary super-food.
It is crammed full of vitamins, minerals, it's a great source of protein and low in calories. It is also a rare plant source of vitamin B12. And for those with a gluten intolerance, it's gluten free.
We get ours from Selwyn's in the Gower https://selwynsseafoods.com/products/laverbread
I'll follow up this post with a few laverbread recipes.