Workshop: Seaweed Bread

CLIMAVORE: Educate is a series of learning programmes focused on intertidal ecologies around Skye and Raasay. It includes a series of talks and workshops around the island, collaboration with food and drinks producers, an ongoing apprenticeship programme and recipe book project.

Workshop: Seaweed Bread
Workshop: Seaweed Bread

CLIMAVORE Apprenticeships:

Now in its second year, the CLIMAVORE Apprenticeship programme relaunched in September 2019 with a workshop at Portree High School led by local scallop diver Ben Oakes.

In October 2019, Calum Munro from Scorrybreac Restaurant, Skye showed students how to prepare and serve raw oysters with citrus dressing and baked oysters with parsley and garlic – accompanied with fresh foraged local seaweed.

In December 2019, Mania Pietzak from Skye Bakehouse made lemon and dulse madeleines, and dairy-free chocolate and shony mousse with the students. Chef Michael Smith from Loch Bay Restaurant prepared a classic moules mariniere with local Skye rope-grown mussels.

In January 2020, guest chefs from Tate Eats led the students in a workshop to prepare a hand-dived scallops and seaweed risotto.

Workshop: Mussels
Workshop: Scallops