One bay. One salt.
Twenty Michelin stars.

In 2020, during furlough, Saoirse Doyle read an article about Maldon sea salt. One line stuck: the water quality in the Thames estuary. She looked out at Bannow Bay — clean Atlantic water, rich in minerals, untouched by industry — and thought: why is nobody doing this here?

She started in her kitchen. Boiling seawater. Scraping crystals. Learning the tides. Four years later, Bannow Bay Sea Salt supplies some of the finest kitchens in Europe.

The process hasn’t changed. The water comes from the same bay. The salt is still harvested by hand. What started as a question became a craft. What became a craft became a standard.