Algee was founded by Ollie Ford, a marine biologist and sustainability consultant based in Dorset. Ollie studied marine biology at Exeter University in Cornwall and has worked in marine environmental science, including offshore survey work on vessels in the North Sea and West Africa. Before starting Algee, Ollie worked as a Sustainability Manager at Accenture, specialising in market analysis, business strategy, and supply chain management, alongside Algee, he now leads the sustainability team and Climatise an emerging climate technology company

Ollie started harvesting seaweed along the Dorset coast for personal use, recognising its nutritional density, culinary versatility, and minimal environmental footprint. What began as cooking seaweed-infused meals for friends and family grew into a mission to change how people in the UK think about seaweed as a food.

Joining Ollie is co-founder David Horsler, whose expertise in design and branding as an Art Director has shaped Algee's visual identity and brand presence.

Seaweed is one of the most nutrient-dense and sustainable foods available. Kelp is a natural source of iodine, calcium, iron, magnesium, potassium, and vitamins A, B6, and B12. It adds umami flavour to food and can help reduce salt use. It requires no freshwater, no fertiliser, no pesticides, and no arable land to grow. It absorbs carbon dioxide, supports marine biodiversity, and has one of the lowest carbon footprints of any food production system.

Despite these benefits, seaweed remains underused in Western diets. Algee exists to change that by making seaweed accessible, approachable, and delicious.

We currently offer two products: Algee Kelp Flakes and Algee Kelp Powder. Both are made from the same 100% organic kelp, designed for different uses. Flakes work best stirred into cooked dishes. Powder dissolves into liquids and batters. Both are available directly from algee.io with UK-wide delivery.