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 and shellfish for food markets.

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

If you have any questions, please get in touch with kerr@algapelago.com directly.


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.

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.

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)

Nutrient Amount Notes

Calories ~180 kcal mostly from fibre and minimal carbs

Protein ~9–12 g contains all essential amino acids

Fat ~1–2 g Low-fat, mostly polyunsaturated

Carbohydrates ~30–35 g Includes polysaccharides (like alginate) — Sugars <1 g Very low

Dietary Fibre ~30 g High in soluble and insoluble fiber

Minerals — Calcium ~600–1000 mg ~60–100% RDA — Magnesium ~120–170 mg ~30–40% RDA — Potassium ~3,000–3,500 mg Very high — Sodium ~3,000–4,000 mg High—use in moderation if salt-sensitive — Iodine ~2,000–8,000 µg —watch daily intake— Iron ~2–8 mg Up to ~100% RDA (varies)

Vitamins — Vitamin A (beta-carotene) Moderate (~300–500 IU) Antioxidant source — Vitamin C ~10–15 mg Some loss in drying — B Vitamins Trace to moderate B1, B2, B3, B12 (some forms) — Vitamin K Moderate K1 form

Other Compounds — Fucoidan, Alginate — Unique polysaccharides with health effects — Antioxidants — Includes phlorotannins

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

👩‍🍳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:

🌊 Savoury Applications

Seasoning & Spice Mixes

  • Sprinkle on foods: 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.

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

Soups & Stocks

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

  • Meat enhancer: 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.

Baking

  • Savoury baking: Add small amounts (½–1 tsp) to bread dough, crackers, or savoury muffins.

  • Seaweed shortbread: Combine with butter cookies or shortbread for a subtle umami twist.

Pasta & Grains

  • Finish pasta or risotto: Stir a pinch into creamy pasta dishes like carbonara or mushroom risotto.

  • Enhance rice or quinoa: Stir into cooked grains with olive oil or soy sauce for added flavour.

🥗 Plant-Based or Vegan Dishes

  • 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.

🍞 Ferments & Breads

  • Sourdough or flatbread: Add a teaspoon to the dough for a subtle sea-mineral taste.

  • Fermented foods: Add the kelp powder into kimchi or pickled vegetables to enrich the mineral content and add umami flavour.

🍜 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.