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About Us

We are Ria and Tom Jones and we live in Dungarvan, Co. Waterford, Ireland.

 

Tom, who is originally from Newbridge in Co. Kildare spent most of his career as a soldier based at the Curragh in Kildare. When not running around the plains of the Curragh he was abroad on UN Peacekeeping duties. Ria is a native of Clonmel, C008_SeaOfVitality_140714o. Tipperary. After school she left the tranquility of Tipperary for the bright lights of Dublin to work in Allied Irish Bank. Her career was interspaced with volunteering to work with with GOAL in Rwanda in 1995 and Romania in 2001.

We both left the Bank & Army in 2007 and moved to the beautiful seaside town of Dungarvan on Ireland’s sunny south east coast. A whole new  paced of life ensued and afforded us more time to re-evaluate life, health, family, happiness etc., Long walks on beautiful beaches and through magical forests among the Comeragh Mountains helped to ground us back to nature and inspired us to be more responsible and proactive about our health and well being.

During the Waterford Festival of Food in 2012 we attended a Seaweed Workshop at Clonea Strand Hotel run by the Irish Wildlife Trust. We had heard a little about seaweed and had friends in the west of Ireland who used seaweed so we were very intrigued at the prospect of learning more about it. The workshop taught us how to identify, harvest and prepare seaweed to cook it. Armed with this new knowledge, scissors and bag at the ready we donned our wellies and started foraging. There is something very primal and satisfying about gathering seaweed, washing and drying it and then adding it to food.

We started to experiment with different seaweeds and what we could do with them. The goal of these efforts was to find a way to incorporate seaweed into ordinary recipes that would be of benefit to everyone, not just the few. In other words, have seaweed as an ingredient suitable for all recipes rather than a recipe only suitable for seaweed. Eventually we found that drying and grinding it to a powder, not a new concept, worked very well. By doing this it allowed the seaweed to incorporate completely into the recipe ingredients. As well as stopping the seaweed overpowering the recipe the natural glutamates and Umami characteristics of the seaweed enriched and deepened the flavour of the dishes.

So there you have it. No excuses not to use seaweed to your heart’s content (and wellbeing!) We hope you enjoy using our seaweeds and seaweed products and are blessed with good health and culinary happiness.

If your curiosity is piqued or there is anything more you would like to know, drop us a line. We would be delighted to hear from you.

Saol fada agus breac-shláinte chugat.

(Gaelic – Translation: “Long-life and fair health to you.”)

 

Ria & Tom Jones

 

 

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