Three single-origin salts from named makers — Blackthorn from Ayrshire, a paludier's fleur de sel from Guérande, spring salt from the terraces of Maras — graded on one standard and presented together with a hand-shaped horn spoon.
Ayrshire, Scotland. Seawater from the Firth of Clyde, a thorn tower, then an open pan. Gregorie Marshall since 2019.
Hollow pyramids, dry, with a soft snap. Dissolves fast. For steak, chops, and dark chocolate.
Brittany, France. Skimmed by hand from the pond surface. The paludier's name is on the jar.
Fine, damp clusters that cling and dissolve slowly. For tomatoes, butter, bread, cheese.
Sacred Valley, Peru. Terraced ponds fed by a saline spring, worked by local families.
Pale pink granules, firm, moderate moisture. For stone fruit, avocado, grilled vegetables, crudo.
Wine has a classification; salt never did. Each salt we select is graded on the same six properties, in the same order, on the label — the ones that change what happens on the plate. Method, then style, then origin, then producer.
We work with a small number of makers: family salt works, single paludiers, terraces held for generations. Flights rotate as harvests allow.
The spoon is ox horn, shaped by hand at Abbeyhorn in Holme, Cumbria — the last horn works in Britain, trading since 1749. Horn has served salt for centuries: it neither tarnishes nor taints, and each piece carries its own grain and colour.
The salt pot is porcelain from Hasami, Japan, for whichever salt the table uses most. Both pack in the case with the jars.
Three jars, the horn spoon, the case
Three jars, Hasami porcelain salt pot, spoon, case
One fleur de sel, one paludier, one year, dated on the jar. With the pot and spoon. Small allocation.
Any single salt from the current flight, in its jar.
No. One order, one charge.
About 325 g across the three jars. Used a pinch at a time, months. Salt doesn't spoil.
Yes. Add their address and a note at checkout. We print the note, not the price.
A porcelain salt pot made in Hasami, Japan, for whichever salt you reach for most. Optional.
Horn is the traditional material for salt: it neither tarnishes nor taints. Ours come from Abbeyhorn, a horn works in Cumbria trading since 1749.
Yes. We rotate the flight as harvests and allocations allow, so our offerings will change over time. Each of our selections is graded to the same standard.