Angelita Erikessen & Tamara Singer

Founders of Lofoten Seaweed (Napp, Lofoten, Norway)

From different walks of life and brought together by a love of food and the ocean, Tamara and Angelita are on a mission to bring seaweed back into modern cuisine.

It was on the craggy Arctic coast, home to fishing folk in the village of Napp, that these two women created Lofoten Seaweed. Angelita and Tamara set up this business with a shared belief: the future of food lies in the ocean.

Angelita grew up cutting out cod tongues and baiting longlines for her father, a fisherman in Napp. With roots firmly established in Nordic fishing traditions, she developed a passionate curiosity for seaweed as the food of the future.

Tamara grew up in New Zealand, where her Japanese mother used seaweed with almost every meal. She took her knowledge and love of Japanese cuisine to Norway, where she still produces recipes with her favourite marine greens.

The seaweed is gathered wild in the cold nutrient-rich waters of Nappstraumen, the world's fourth fastest tidal current. They focus on sustainable gathering to create innovative, nutritional seaweed produce, which is used in Michelin-starred restaurants.