Laura Barnes writes press release

sea spaghetti in the supermarket

Laura Barnes writes press release

I contributed to this article about the seaweed industry

Having had a fantastic week for The Cornish Seaweed Company, this Guardian Life and Style article gained some excellent exposure for them. As a journalist, I write press releases with journalists in mind, and send them to contacts who I am sure will deem the news relevant.

In 2 years of working with the press, I have established firm relationships with journalists, particularly those within the food and lifestyle sectors.

Alica Azania Jarvis began collecting her story about the various seaweed companies around the UK, as food trends see seaweed become a staple ingredient, popularised by celebrity chefs and those aspiring to be, on programs such as MasterChef. In my capacity as a reviewer, I have seen an increase in seaweed on menus around Cornwall, much of which is supplied by Tim and Caro, or Caroline from the Fat Hen Cookery School.

In the same week, I have worked with journalists from Vegetarian Living, The West Briton, and many other publications to attract interest across the country. This week, the company have begun sales in Tesco supermarkets, which has led to further media interest in the story.

With a planned and dedicated campaign, I have been thrilled with the exposure gained for the seaweed company.

Communications is as the heart of good writing

Some client news stories my packages have helped

Effective journalism

Vegetarian Living – Cornish Seaweed feature

At the beginning of Vegetarian Week, Vegetarian Living published an article about the Cornish Seaweed Company, and the rise of seaweed as a nutritious ingredient anywhere in England. This timed well with the release of seaweed in supermarkets.

Effective journalism

After liaising with other journalists, my press releases gained a 4 page feature for Cornish Seaweed

Working closely with the journalist Wendy Johnson to ensure I was on hand to answer queries, we secured a 4 page feature about seaweed being the latest food trend, and specifically coming from Cornwall.

With many contacts in food journalism and through my own work on Tasting Britain, I am able to write article friendly press releases in order to maximise exposure for clients, and for Cornwall.

Food journalist Laura Barnes interviews Nathan Outlaw

Cornish writer Q & A with Nathan Outlaw

As part of my role as a writer and content creator for Tasting Britain, I recently visited Restaurant Nathan Outlaw at Port Isaac and interviewed him afterwards. It was my birthday, which it transpired was the day before his, and also the first lunch service.

I created interview questions spontaneously that day, as I found the chef really easy to talk to and comfortable to be around. Mesmerised by a nearby rock, as the Atlantic ebbed and flowed over it, we chatted recipe ideas, cooking, writing and education; subjects which are all close to my heart, and Nathan’s too. The full interview with Michelin star chef Nathan Outlaw can be viewed on the Tasting Britain site.

Freelance writer in Cornwall meets Nathan Oulaw

Friendly and fun, we met Nathan Outlaw at his new restaurant in Port Isaac

It was really pleasing to hear that almost everything Nathan uses, from the chefs to the crockery is locally sourced within Cornwall. Being a Cornish writer, I have a history of working in seasonal jobs as a chef, waitress and front of house, and it was a pleasure to see a celebrity chef helping to provide so many jobs for people across different industries.

A chap was eating his lunch with a beautiful camera around his neck, and I heard the chef go and speak to him about an upcoming photo shoot, so again, he is providing work for as many local people possible. This is an issue very close to my heart, which is why I am involved with Bude for Food and am looking at ways to engage with The Cornish Food Assembly.

Food is one of the major tourist attractions in Cornwall, and working in the catering and hotel industries are an essential foundation for anyone growing up in the county. But we also have a wealth of food available in our seas and on land that means nobody should be going hungry. Yet Cornwall is still one of the poorest areas in the EU, due to the disparity between costs and wages. Being part of a movement to educate people on food and food poverty is something I will continue to be involved in as time goes on.

food journalist Laura Barnes interview Nathan Outlaw

Artichokes cooked three ways, with Cornish brill and Seaweed

Local ethical writer

The Cornish Seaweed Company: From the Wracks

Whilst scarpering across sandy shores and watching wavelets playfully slap rocks, some people forget that the sea is an incredible ecosystem: full of nutritious greens that rival any land vegetables for their nutrient content. A local sustainable business, The Cornish Seaweed Company, have been out and about at many local food fairs, in this endless summer.

Conceived by two environmental enthusiasts Caro and Tim, the company harvest seaweed from the Lizard peninsula, just about half an hour from my home town. Having honed the skill of drying, processing and packaging the different varieties of sea vegetables around the coast, this company hold dear many of the values I do: environmentalism, nature and ethical food, to name a few.

Having recently held a stall at The Boscastle Food Festival, Caro challenged local chefs about why they were not making use of this nutritious, ethical and sustainable food source that lines the county’s shores. Of course, many of them don’t have time to forage for it themselves, and yet still, some were not harnessing the rejuvenating powers of the dried seaweeds The Cornish Seaweed Company have to offer.

Well, their answer was astounding!

They had not heard about it on twitter.

As a result, Caro and Tim asked me to help create some noise about what they do, how they do it and where people can buy their products. As well as manning a well attended twitter page, we have created a weekly blog spot, where locals chefs, fans and potential customers can hear all about the latest news: From the wracks.

Freelance writer creates content to increase sales

Weekly articles to spread the seaweedy love

Combined with regular tweets, this will be part of an overall strategy to increase sales for the company, and raise awareness of some of the wonderful food Cornwall has to offer, that is ethical, sustainable and packed with vitamins and nutrients. To have a read of the latest news about seaweed, visit the site.