This year's festival sees a fabulous range of stalls offering mouthwatering ingredients to try and buy. There are some great new stalls this year along with old favourites too, some are there for one day only some for the whole weekend, so its worth visting on both days if you are a keen foodie!
Seaweed is big flavour addition this year and is featuring in lots of recipes and articles and we have our very own seaweed company right on our doorsteops in Sidmouth. Seaweed is said to deliver a unique savouriness to dishes the elusive umami taste. Ebbtides this is what they have to say about their fabulous products;
About Ebb Tides
Founded by Tony Coulson, Ebb Tides sells sustainably harvested edible seaweeds.
Based on the beautiful Jurassic Coast in East Devon, Ebb Tides was a dream of Tony’s for many years and finally established in 2016.
Tony’s knowledge of seaweed, and his belief in its nutritional benefits go back a long time. He’s been eating seaweeds for much of his life. Combined with 20 years’ experience working in aquaculture & fisheries, as well as environmental protection, he knows his stuff.
We believe that simple is good. That means we don’t add anything to our products. The drying process allows us to capture the goodness so you can enjoy all the benefits.
And our ethos of simplicity goes a lot further than just our products. From how we’ve named our products through to our friendly, no-nonsense customer service – we’re all about keeping things beautifully simple.
Where does our seaweed come from?We think local is best – best for consumers and best for small, local business and the local economy. So that’s why we concentrate on hand harvesting from a stretch of Devon’s beautiful south coast.
We’re fully licensed and work closely with Natural England to ensure we harvest sustainably and ethically.
When creating our seaweed blends, we worked with Noel Corston, the pioneering, multi-award winning chef and restaurateur. His restaurant, Noel Corston@EX34 – located at the heart of the UNESCO Biosphere Reserve on the North Devon Coast – has received the award for Best Restaurant in Devon over the past few years, and is also recommended in the Michelin Guide 2016.
We all know about the four basic tastes in cookery – sweet, salty, sour and bitter. But there is a fifth basic taste too – umami – a Japanese word, the definition of which is ‘a pleasant, savoury taste’. Noel is a big advocate for including the umami element in cookery, and seaweed is a great source of it.
How we harvestWe harvest mainly during the summer months when the tides allow, but we’ll also harvest year-round, depending on demand and on the species. It’s got to be in season, and just like other vegetables, it has a point in the year where taste and goodness is at its best.
Why we love seaweedWe think seaweeds are pretty amazing. Eaten by coastal people since ancient times and part of the daily diet in Asia for centuries – for good reason. Seaweeds are wholesome, delicious and a great alternative to salt.
The benefits of eating seaweeds are well-documented and widely reported as being: