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The discovery by Tony Fraser - founder and MD of the Cornish Sea Salt Company - that salt used to be produced on the Lizard Peninsula as far back as the Iron Age, sparked a nugget of a busiCornish Sea Salts idea that turned into a three year journey. And with customers including Rick Stein, Mark Hix, Hugh Fearnley Whittingstall and Raymond Blanc, Cornish Sea Salt is quickly making waves as an essential culinary ingredient.
Cornish Sea Salt’s launch signifies the renaissance of the Cornish salt industry However, today’s production is not quite as straightforward as it was hundreds of years ago when seawater would have been evaporated in clay pans over an open gorse-fire.
Cornish Sea Salt Company has developed a very natural process that blends age-old traditions with some innovative and energy-efficient technology which has no effect on the marine ecology or environment.
Our harvesting plant is located just metres from the clearest, Grade A classified waters – the highest accreditation to denote water purity – in an area of outstanding natural beauty and a geological SSSI. After multi-filtration and a unique recipe of time, heat and motion, the water is steam evaporated leaving a mountain of pure, brilliantly white, flaky sea salt crystals. The flakes are then hand-harvested from the evaporation pans and gently rinsed and dried.
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