Enquire about our fresh or dried Devon kelp.

Algapelago is a regenerative ocean farming company, located in Bideford Bay, North Devon led by ocean adventurer and conservationist Olly Hicks. We are licensed to produce high-quality kelps for food and cosmetics markets.

Our 2025 sugar kelp crop was harvested by hand in May 2025 and is available in 200g dried samples and 2.5kg quantities for restaurant, food service, and cosmetics businesses, sold in dried and powdered forms.

For more information, or any questions, contact us on kerr@algapelago.com / +44 (0) 7960 122 762

What is sugar kelp?

Sugar kelp (Saccharina latissima) is native to the South West, and has been used as a flavour enhancer in stocks, stews and sauces for centuries. High in calcium, magnesium, iron, copper, potassium and vitamins B7 and D, it gets its name from the sweet white sugars (mannitol) that form on its surface when dried.

Sugar kelp grows up to 3m (10ft) per year, and forms the main forest canopy for our offshore farm, creating a rich habitat for juvenile fish, marine mammals and crustaceans.

Nutritional Overview

Please find a general nutritional profile for dried sugar kelp (Saccharina latissima) below, based on typical values per 100g of dried product. Please note that nutrient levels can vary depending on the harvest location, processing method, and season

Sugar Kelp (Dried) – Nutritional Values (per 100g)

Energy (kJ) 655

Energy (kcal) 169

Protein 11.95g

Fat 1.13g

Carbohydrates 4.22g

Fibre 43.32g

For further information, please do not hesitate to contact us directly at kerr@algapelago.com

Why grow kelp in North Devon?

Our farm is located 4 miles offshore in North Devon, ensuring there's space to grow, cleaner waters, and a greater flow of nutrients than you'd find in wild stocks on the shore. Moreover, by cultivating, we can help prevent the depletion of critical and endangered wild ocean forests around our coasts. The benefits are two-fold: we safeguard vital ecosystems whilst creating new habitats that absorb CO2 and crucial nutrients.

Twice a day, every day, the tides bring fresh nutrients through the farm, encouraging our kelps to grow to more than 10ft long by harvest time in late spring, making kelp one of the fastest-growing and most sustainable food sources there is. We then work hard to harvest our crop by hand, ensuring every stipe and frond is of the highest quality before being bagged and sent away for processing.

How do we grow kelp offshore?

We cultivate kelps offshore in deeper waters than they usually inhabit, we use a system of ropes and anchors to create a "scaffolding" system for our kelp forests. We then sow our kelp lines in the Autumn, using locally collected seeds, and allow the kelp to grow over the winter in the cold, nutrient-rich waters of the Atlantic, ready for hand-harvesting in the spring.

This system effectively creates a net-new ocean rainforest at scale, offering critical habitat to juvenile fish, marine mammals and crustaceans that are vital to supporting local fisheries and tourism.

How can I use kelp powder?

Dried sugar kelp powder (made from dehydrating and grinding the kelp) is a nutrient-rich, umami-packed ingredient you can use in many ways to enhance flavour and nutrition. Here are several ways to cook with it:

  • Seasonings: Use like furikake or finishing salt on rice, popcorn, avocado toast, eggs, or roasted vegetables.

  • Add to spice blends: Mix with sesame seeds, chilli flakes, garlic powder, or nutritional yeast for a seaweed seasoning.

  • Batters: Stir into a beer batter for fried fish or goujons for a salty, sweet finish.

  • Umami stock: Add a teaspoon to miso soup, ramen broth, dashi, or vegetable stock for a deep savoury note.

  • Meats: Similarly, add to stocks for red meat dishes to enhance key flavours and richness. Try in stews, pies and even chilli or lasagne.

  • Seafood stews: Pairs well with clam chowder, fish stews, or bouillabaisse.

  • Vegan "fishy" flavour: Add to chickpea tuna salad, vegan crab cakes, or tofu dishes to give a seafood flavour.

  • Dressings and marinades: Mix into vinaigrettes, tahini sauces, or miso marinades.

Usage Tips

  • Start small: Kelp powder is strong and very versatile. Begin with ¼ to ½ tsp per dish and build experience from there.

  • No need to rehydrate: It dissolves well in liquids or blends easily into dry mixes.

  • Storage: Keep in a cool, dry place to preserve flavour and prevent clumping. Kelp powder keeps for 90 days.