As a chef, I love to explore all the flavours of the world, but this traditional Welsh food comes from much closer to home, my own county of Pembrokeshire. I have been lucky enough to forage Laver straight from the coast to prepare the dish, but what on Earth is it?
Laverbread is made from a type of seaweed called Laver, collected off the coast of Wales. It is boiled down and made into a green paste, usually enjoyed with a traditional Welsh breakfast. Contrary to the name, it is not bread, although it can be served on toast or with a Welsh breakfast.
In this guide, I'll explain exactly what Laverbread is, the history and traditions behind it, as well as interesting facts about how good it is for you.
What is Welsh Laverbread?
Sir Richard Burton called Laverbread, or Bara lawr, "Welshman's Caviar"
Found on the Welsh coastline, Laverbread comes from a black seaweed called Laver. Once at a satisfactory size, it is picked from the rocks and then washed and drained. It is then boiled with salt for up to 12 hours and then pureed to create a paste that can then be eaten raw or used to make Lavercakes and other dishes.
After the boiling process, Laverbread loses its black/brown colouring and turns a deep green, looking a little more attractive to the eye.
Laverbread is completely vegan, vegetarian and gluten-free, making it a great ingredient for special dietary requirements. It also holds many nutritional and health benefits, often being described as a superfood.
Laverbread on Toast
What Does Laverbread Taste Like?
Laverbread has its own unique flavour, not like any other. Much like Marmite, for some, it can be most enjoyable but for others, it can be a no-go and is definitely an acquired taste.
Laverbread has a very salty flavour and certainly tastes like the sea. In its raw form, it can be quite overpowering but it is easier on the tastebuds if part of a meal. It can be served on toast or paired with bacon and eggs into a more palatable dish.
The texture of Laverbread is a distinct sludgy and almost slimy consistency, just as you would expect from boiled seaweed.
It might not sound like something you want to put in your mouth, but when created into Lavercakes and other recipes, you can really enjoy its flavour, health benefits and adaptability.
How Do You Eat Laverbread?
Traditionally, Laverbread is fried and eaten with a breakfast of bacon and local cockles. You will find this on a lot of Welsh breakfast menus, as cockles and Laver have always been part of a traditional Welsh diet. Some people also eat it raw with a splash of lemon and vinegar, spread over a hot piece of toast.
A more common variation of Laverbread is Welsh Lavercakes (see image below). Eaten hot and rolled in delicious oats mixed with lemon and seasoning. Lavercakes are fried in a pan until crispy, bringing a great flavour and texture to this traditional Welsh dish. Also served with breakfast this is the most popular way to eat Laverbread as it has more flavour and texture than raw Laverbread puree.
Laverbread is now used by modern chefs to create beautifully flavoursome soups, sauces, and recipes such as Laverbread nut roast and Laverbread Ravioli.
Lavercakes with bacon
History of Welsh Laverbread
Welsh Laverbread is steeped in history, starting in the 1600s. It is said that Laver was eaten as a 'survival food' when people were thrown from their homes during the Viking and Roman invasions. With no food and limited resources, Laver acted as a free nutritious supplement to sustain their families as they fled.
After resettling, Welsh Laverbread was often served as a staple breakfast for labourers, women, and children, giving them a boost of energy before a long day of working underground in the pits and mining valleys. Doctors would even recommend Laverbread as a remedy for malnutrition because its a great source of iron.
As time went on, Laverbread became a thriving business in Pembrokeshire. Laver was collected from the coastline and hung-over thatched huts to dry, ready to sell at the market as Laverbread in the cities. It is now collected mainly from North and South Wales and has kept its tradition of being a great addition to breakfast
Laverbread is once again becoming popular with restaurants, especially in South Wales, who are increasingly adding it to the menu to accompany seafood, vegan and vegetarian dishes. There are many new recipes coming from the traditional Laverbread recipe, such as Laverbread nut roast and Laverbread soup, showing how this great Welsh tradition is evolving and still making history to this day.
Don't forget that April 4th is now National Laverbread Day! A great excuse to try this great recipe in your kitchen, although be warned, it has been branded as the Welsh Marmite. You will either love it or hate it!
Is Laverbread Good For You?
Laver, like many other types of seaweed or algae, holds many nutritional values. It is high in iron and protein while containing large amounts of iodine which gives it a strong flavour much like oysters and olives
Laverbread is like taking a multivitamin, making it a great contribution to a healthy body. Here are just some vitamins and minerals it naturally provides:
- Vitamin A
- Vitamin C
- Vitamin D
- Vitamin B
- Omega-3
- Omega-6
- Potassium
Many seaweeds, including Laver, are a natural folic acid, which is great for pregnant women. This helps to prevent neural tube defects in new-born babies, making it a great natural option for expecting mums
There are studies that show this healthy natural food can aid weight loss as it reduces fat absorption in the body
Although there are plenty of health benefits, Laverbread is very high in sodium, so must be consumed in moderation to prevent high blood pressure.
Related Questions
Is Laverbread Bread?
No, contrary to its name, Laverbread is not bread, nor is it remotely similar. It's a dish made from seaweed found in Wales which is smooth in texture. it may be served on toast or used to make Lavercakes.
Why Is It Called Laverbread?
The name Laverbread comes from the main ingredient which is a seaweed called Laver, only found on the Welsh coastline and some parts of Ireland. The laver is boiled, mixed with oatmeal, and then frying it to create traditional Laverbread.
What Is the Difference Between Seaweed and Laver?
Laver is the name for a type of seaweed that is found in the Welsh coastline and in some parts of Ireland. Laver is the only seaweed that is only one cell thick
Does Laverbread Contain Omega 3?
Laverbread and other forms of algae are packed full of Omega 3 as well as B12, calcium and iron
Is Laver A Type of Seaweed?
Yes, Laver is a type of seaweed, its true name is Laver Porphyra Umbilicalis. It is a small red/purple algae with a unique texture and salty flavour.
Published: 7 December 2022 · Last updated: 28 February 2023