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  • Boat International US Edition

    A matter of taste

    Mar 29, 2022 3 minutes

    ROBIN GILL: SEAWEED

    Irish chef Robin grew up by the seaside and started working in the kitchen at age 17, but overlooked this versatile ingredient until a few years ago.

    “I am inspired by seaweed and all that you can do with it. I went on an oyster research trip five years ago to Connemara in Ireland. There were some steel oyster frames out on the bay, and they had the most incredible array of seaweed growing on them. Dulse is one of my favorites –

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