In recent years the Cornish food scene has grown exponentially,
with a huge number of small and medium-sized businesses popping up.
Local people have decided and realised that the county has so much to
offer and the amount of natural resources it has can result in something
rather special. In particular, the coast of Cornwall offers so much and
has done for hundreds, if not thousands, of years.
One of the ancient practices in the area was harvesting salt from the sea and using it for curing meat as well as selling to others. Traditional methods were always used but the practise unfortunately died out and it was not resurrected until after the millennium. At this point there was one man who wanted to change his life; that man was Tony Fraser. Looking for a new business idea, he went through a huge number of ideas before, by chance, hearing about an old salt works that used to exist on the Lizard Peninsula. Inspired by this, he decided that this was the path for him and Cornish Sea Salt was formed.
It took four years for the business to get off the ground, set up the necessary methods and start producing sea salt to a satisfactory standard. So in 2008 the first pots were ready to be sold and really it's been a success story since. As well as being stocked locally, it has been bought up by huge national supermarkets and has even been used by famous chefs such as Hugh Fearnly-Whittingstall. The company has been expanding ever since and now there are a number of flavours of salt available, expanding the range and appeal to more and more people.
One of the most fascinating aspects of the whole venture is the way that it is produced. Of course the old method of using clay pots and fires is no longer practical; however, they do use a natural process that uses a mix of new and old technology. The harvesting plant is based right next to the sea, ensuring that it's about as fresh as you can get. Firstly the pumped in water goes through three filters and a UV treatment to remove any impurities.
After this it is brought down to concentrated brine, heated and then the salt crystals form. These are then hand-harvested to produce what ends up on our tables. Any water left at the end is returned to the sea, ensuring that there is as minimal effect on the environment as possible. And with low energy usage at the top of their agenda, it is incredibly environmentally friendly. While this means that the process is slightly longer, it results in a much better product and a great image for the company.
The benefits of this naturally harvested sea salt are hard to miss, with the fresh, quality taste being much better than the manufactured table salt that many people use at home. And with a local Cornish company that cares about what they're doing, many people have been won over.
One of the ancient practices in the area was harvesting salt from the sea and using it for curing meat as well as selling to others. Traditional methods were always used but the practise unfortunately died out and it was not resurrected until after the millennium. At this point there was one man who wanted to change his life; that man was Tony Fraser. Looking for a new business idea, he went through a huge number of ideas before, by chance, hearing about an old salt works that used to exist on the Lizard Peninsula. Inspired by this, he decided that this was the path for him and Cornish Sea Salt was formed.
It took four years for the business to get off the ground, set up the necessary methods and start producing sea salt to a satisfactory standard. So in 2008 the first pots were ready to be sold and really it's been a success story since. As well as being stocked locally, it has been bought up by huge national supermarkets and has even been used by famous chefs such as Hugh Fearnly-Whittingstall. The company has been expanding ever since and now there are a number of flavours of salt available, expanding the range and appeal to more and more people.
One of the most fascinating aspects of the whole venture is the way that it is produced. Of course the old method of using clay pots and fires is no longer practical; however, they do use a natural process that uses a mix of new and old technology. The harvesting plant is based right next to the sea, ensuring that it's about as fresh as you can get. Firstly the pumped in water goes through three filters and a UV treatment to remove any impurities.
After this it is brought down to concentrated brine, heated and then the salt crystals form. These are then hand-harvested to produce what ends up on our tables. Any water left at the end is returned to the sea, ensuring that there is as minimal effect on the environment as possible. And with low energy usage at the top of their agenda, it is incredibly environmentally friendly. While this means that the process is slightly longer, it results in a much better product and a great image for the company.
The benefits of this naturally harvested sea salt are hard to miss, with the fresh, quality taste being much better than the manufactured table salt that many people use at home. And with a local Cornish company that cares about what they're doing, many people have been won over.
Look at our range of Cornish sea salt for more information.
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http://EzineArticles.com/?expert=Simon_A_Nicholls
