News you can trust since 1817

Scran season 3: The rise of Scottish sea salt - with Orsay, Blackthorn and East Neuk

The latest episode of our podcast Scran is now live.

Published: May 28, 2021
Categories: ,

On this episode of Scran, Rosalind takes a deep dive into the world of artisan Scottish sea salt.

She's joined by guests Gregorie Marshall from Blackthorn Salt, Darren Peattie from the East Neuk Salt Company and Anna Hock from Orsay Sea Salt.

Gregorie discusses the inspiration for his eye catching blockthorn salt tower, located in Ayrshire and explains how it works.

He also explains the differences in salt and whether or not we can expect to see a dedicated salt spa any time soon.

The Blackthorn salt tower

Anna and Darren are just getting into salt production, with Anna based on Islay and Darren in St Monans in Fife.

Darren was keen to bring back salt production to the East Neuk as a nod to the history but also to create jobs, whereas Anna has turned a hobby into a business that is already thriving thanks to the tourism and interest in Islay.

They both chat about the challenges they've faced, from missing polytunnels to engineering trials.

  Scran season 3: Exploring Scotland's coffee scene

They also discuss their plans for the future, which will include collaborations with local businesses and a gin.

Listen to the episode in full

Get in touch

We’d love to hear from you for the next season’s episodes.

If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using rosalind.erskine@jpimedia.co.uk.

Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify.

If you like what you hear, please hit subscribe to never miss an episode - and leave us a rating and review. It helps others discover the show and we really like to hear your feedback. 

If you want to know more about Laudable podcasts then why not subscribe to our newsletter?

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments

©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram