It started with a question

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 restaurants in the country and a growing list of home cooks who want a salt with a sense of place.

The Our Salt page covers the harvest, and trade buyers can enquire here.