Tara Macphail’s journey to founding Isle of Mull Seaweed began with a holiday to Japan, where she was inspired by the everyday use of seaweed in local cuisine. From ramen broths to rice seasonings, seaweed wasn’t a novelty—it was a staple. That sparked a question: why wasn’t this nutritious, sustainable ingredient more common in the UK?
Back home on the Isle of Mull, surrounded by wild kelp forests and rugged coastline, Tara began experimenting in her kitchen. She blended hand-harvested Laminaria digitata—tangle kelp—with tomatoes, onions, and spices, creating a chutney that was rich, tangy, and deeply umami. Friends and family were hooked. With their encouragement, she launched Isle of Mull Seaweed in 2019.
What began as a kitchen experiment is now a thriving family business. Tara’s husband, Angus, helps with the careful harvesting of seaweed at low tide, and their two children pitch in with labelling, packing, and the occasional taste test and their trusty dog Dickson is always with them at harvesting time. Together, they’ve built something rooted in sustainability, flavour, and island life.
Today, Isle of Mull Seaweed products are stocked in over 65 shops across the UK, from farm shops to fine food retailers. But for Tara, it’s about more than just jars on shelves—it’s about shifting perceptions. Her mission is to normalise eating seaweed in the UK, not as a novelty, but as a delicious, everyday ingredient that connects people to the sea and to their health.
Among the most exciting additions to the range is their Seaweed Hot Sauce, made with bladderwrack, a brown seaweed known for its rich mineral content and bold, briny flavour. Blended with fiery chilli peppers, it delivers a smoky, umami-packed heat that’s fast becoming a fan favourite—from fish tacos to breakfast eggs.
