‘”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 many different guises.”

A brilliant article on the rise of gourmet salt in The Telegraph last week which cites us more than once. Read the full piece here.

Image: Ross Grieve

 

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