At the International Food & Drink Event 2015 held at Excel London from 22-25 March, Darren Wood spoke to Colin Ross of iASC as he talks about their shellfish culinary butter and their IFE award win in the Best new condiment or marinade category
The butter is made from mussels, crabmeat and pure Irish butter, using natural ingredients, including foraged wild Dillisk (also called Dulse) seaweed.
Recorded and produced by: Darren Wood
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