The Selkie’s Supper: A Feast from Land & Sea with Jayson Byles, East Neuk Seaweed

The Selkie’s Supper: A Feast from Land & Sea

The selkies of Gaelic myth are shapeshifters, beings who move between two worlds—seals in the water, humans on land. Their stories are filled with longing, transformation, and explore the deep connection between sea and shore. Just like the selkie, this workshop embraces both realms:  wild garlic of the woodlands, cloaked in green, and laver seaweed, born of the shifting tides.

This time of year mirrors the selkie’s transformation—a crossing point between winter’s scarcity and spring’s renewal. The hunger gap still lingers, when the last stores of cultivated food are running low, but nature stirs with new life, offering its quiet abundance to those who know where to look.

In “The Selkie’s Supper”, we honor this balance by gathering and cooking with two of nature’s most ancient and nourishing gifts. The workshop will begin with a foraging walk, where we will search for wild garlic, its scent leading us through the undergrowth. Then, we will  return to cook together, blending the tastes of land and sea into a meal that will celebrate the turning of the season.

We will prepare:

• Wild Garlic Gridle cakes, a crisp and fragrant pancake made with traditional Scottish ingredients and fresh foraged greens.

• Laver Seaweed Broth, rich with ocean umami, a dish deeply rooted in coastal traditions.

As we cook, we will share stories of selkies, coastal folklore, and wisdom hidden in the cycles of nature. This is a moment to pause and reconnect yourself with land, tides, and traditions.

A hands-on workshop exploring foraged foods and seasonal cooking with Jayson Byles of East Neuk Seaweed.

This workshop is subsidised by the Regional Food Fund as part of Fife Food and Drink Week, spaces limited!

To reserve a space please email elise@cambogardens.org.uk