THE delicacy known as “Welshman's caviar" has been celebrated with its own dedicated day. 

The first ever National Laverbread Day is the brainchild of Jonathan Williams, who runs the Pembrokeshire Beach Food Company and street food outlet Café Mor, which has been serving  the cooked seaweed dish for over a decade. 

The idea behind the national day was to raise awareness of Laverbread, the cooked version of ‘laver’ – porphyra seaweed, also known as bara lawr - and encourage other businesses to serve it. 

The diaphanous red algae is found abundantly along Wales’ rocky coastline and is cooked up for hours to make laverbread, which is a glutinous, dark green gloop. 

An event was also held at the The Old Point House pub, in Angle, Pembrokeshire where Café Mor is to establish a permanent base. 

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"It was a fantastic day of celebrating all things laverbread, this is just the start and we have already started planning the next National Laverbread Day for April 14, 2023,” said Jonathan of the event which is timed to coincide with Mother of the Sea Day, a Japanese celebration in honour of Kathleen Mary Drew-Baker. 

Her research into the cultivation of seaweed led to the Japan's very own nori, (laver), industry. 

Laver has been dubbed a “future food” as it requires no land, freshwater, pesticides or fertilizers and can grow up to 5mm a day.