BBC Food Programme on Salt

BBC Food Programme on Salt

‘Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt – in our kitchens and on our plates.’...
Edible Manhattan: Seaweed, Salt + Dragon’s Breath

Edible Manhattan: Seaweed, Salt + Dragon’s Breath

The following is an extract from an article published in Edible Manhattan, written by Matthew Karkutt. — Traveling to Wales with five food media folks and four chefs felt like a certain fantasy novel. Like any good fellowship on a quest, it required a map at its...
Video: Fish Story

Video: Fish Story

Sometime in the 1980s, Caspar Salmon’s grandmother was invited to a gathering on the island of Anglesey, attended exclusively by people with fish surnames. Or so he says. Thirty years later, film-maker Charlie Lyne attempts to sort myth from reality. (Spoiler:...
The Telegraph: How Salt Had a Gourmet Makeover

The Telegraph: How Salt Had a Gourmet Makeover

‘”Pass the salt’ is a tricky request these days. Pink crystals or grey?  Truffle or Christmas tree flavour? Crunchy flakes or lustrous pearls? From the sea or the earth? Or maybe you’d like to grate your own? Salt has never been so abundant in so...