"Welsh laverbread, laver seaweed from Pembrokeshire, or “Welshman’s caviar,” is rarely mentioned on the menu at Michelin-starred seafood restaurant, Brat. That doesn’t mean that chef Tomos Parry isn’t using it, though. He just takes a guerrilla approach to injecting Welsh influence into the restaurant’s broadly Basque repertoire, and the ingredient is quietly pervasive. Brat uses both braised laver and fresh laver from West Wales, which the chefs process on site. It’s used in pil-pil sauce, served with kokotxas, plaice, clams, or cockles, or else it’s pickled and mixed with cucumber, to garnish Welsh Menai oysters." - Hester van Hensbergen
