Did you know people have been harvesting seaweed for many hundreds of years? While we have better equipment and tech to ensure the job is much safer than years ago, some of the traditional techniques have not changed   Fully equipped with state-of-the-art safety gear, our team collects seaweed in many types of weathers, rain, sun and wind. Monitoring weather conditions, tide heights and times and wind directions is crucial in order to ensure the team have long enough and are safe enough against the never ending waves from the North Sea.  In a short timeframe around low tides, our harvesters quickly and precisely cut seaweed by hand from specifically designated areas. We are committed to supporting coastal communities and the environment and are proud to work with local Fife fishermen from our coastal community. That's why our harvesters are trained to use techniques that allow seaweed to regrow healthily and vigorously, ensuring a sustainable supply for the long term future.

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

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