Seaweed in Everyday Cooking – Learn to Use Coastal Greens

Fucus – a local resource from the sea

The course focuses on three familiar types of seaweed: bladderwrack, serrated wrack, and knotted wrack. All can be found year-round along Danish coastlines.

From seaweed to plate

After an introduction to the different seaweed varieties, participants prepare a starter, a main course and a dessert. Seaweed is marinated, fried, baked, or blended, and used in both savoury and sweet dishes.

Practical information

• Dates: 4,25. January, 8,22. February 2025, from 3:30 PM to 6:00 PM
• Price per person: DKK 750 | Buy tickets
• Location: Torup Spisehus, Solen 1 A, Torup, 3390 Hundested
• Vegetarian options are available. Unfortunately, we are unable to accommodate allergies. Please note: a limited number of spots are available.

Easy recipes for everyday meals

The recipes are simple and practical, allowing you to easily recreate the dishes at home and integrate seaweed into your own cooking.

A sensory and educational experience

The day concludes with a shared tasting of the prepared dishes. All participants receive recipes to take home. Prior experience with seaweed harvesting is helpful, but not required.

Practical details

Vegetarian options are available. Unfortunately, it is not possible to accommodate allergies. Spaces are limited – booking available via Book Event.