Guests interested in al fresco eating and foraging along the shore, might want to keep their eyes peeled for sea beet.
This is closely related to our more familiar kale, chard and spinach. It is common along much of the coast, liking both shingle and mud. 
And while looking for this, keep your eyes peeled for the truly delicious marsh samphire – a juicy succulent which loves the mud of estuaries and brackish lagoons. Both work extremely well – surprise, surprise! – with seafood.
