What Is Laverbread? – A Taste of Welsh Coastal Heritage

Laverbread (Welsh: Bara Lawr) is one of Wales’ most unique and traditional foods, but despite the name, it’s not bread. It’s a soft, deep-green paste made from edible seaweed called laver that grows on the rocky coasts of Wales. 

Laver is carefully harvested by hand, washed to remove sand and salt, and then slowly cooked until it turns soft and tender. The cooked seaweed is pureed into a rich, savoury paste.

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14th April - National Laverbread Day

To promote interest in Laverbread and to commemorate this famous Welsh dish, The Pembrokeshire Beach Food Company founded the first Laverbread Day on 14th April 2022.

Its owner commented, "For too long we feel laverbread has been cast aside as a footnote in the culinary world. But not anymore: from now on this incredible ingredient shall be celebrated, revered around the world for the marvellous delicacy it is. So cast aside your inhibitions: life is an adventure, food is an adventure. Be bold, be brave and make this day and every day forth the day of Laverbread, born from land as ancient as the oceans themselves. To me, Laverbread has to be one of the food wonders of the world. The use of laverbread has declined and we believe that this is just not acceptable: this food wonder should be celebrated as much as possible.” 

Why It Matters to Welsh Food Culture

Laverbread has been eaten in Wales for centuries and is deeply rooted in local food traditions. It was once an everyday source of nutrition, especially valued for its iron, iodine and protein content.

The famous Welsh actor Richard Burton is often quoted as calling it “Welshman’s caviar”, a nod to its bold, salty flavour and cultural pride.

Today, authentic Welsh laverbread is recognised with Protected Designation of Origin status, meaning the term refers to seaweed and preparation methods specific to Wales. 

What Does Laverbread Taste Like?

Laverbread has a distinctive savoury, sea-like flavour, earthy, salty and slightly similar to oysters or olives. Some people love it right away, while others find it an acquired taste. 

Its texture is soft and smooth, like a thick purée or paste. It can be eaten on its own or used to enhance other dishes.

How Do People Eat It?

In Wales, laverbread is traditionally part of a full Welsh breakfast, served fried alongside bacon, eggs, sausages or shellfish like cockles.

Other popular ways to enjoy it include:

• On toast with butter

• Mixed into scrambled eggs

• Used in modern recipes like laver cakes, pâtés or even pasta sauces

Its rich flavour works with both classic and contemporary dishes.

Nutrition & Health

Laverbread isn’t just tasty, it’s also nutrient-dense. It’s naturally low in calories but packed with:

• Protein and iron

• Iodine, an important mineral for thyroid health

• Vitamins A, B and C

It’s also naturally vegan and gluten-free, making it suitable for a range of diets. 

Try It at Home

Making traditional laverbread starts with washing and boiling seaweed for several hours, then blending it into a paste. Some people roll the cooked laverbread in oatmeal and fry it lightly to create laver cakes, a beloved Welsh speciality.

If you have extra, laverbread freezes well. Just wrap it in greaseproof paper and store it in an airtight container.