Flavoured salt
Oak-smoked flakes
Our sea salt flakes, cold-smoked for five days over split oak in the old sluice house. Deep, sweet smoke that works like a pinch of bacon on eggs, butter beans and grilled fish.
In stock · posted Tuesdays and Fridays
- Free UK post over £40, otherwise £4.50. Posted Tuesdays and Fridays.
- Not the best salt in your kitchen? We refund it. Keep the tub.
- For kitchens from £18.20/kg. Trade prices
Details
- Crystal
- Flakes, 3–6 mm, amber to dark brown
- Smoked
- Cold, for five days, over split oak
- Ingredients
- Sea salt flakes, oak smoke
- Batch size
- 40 kg a week
- Keeps
- Two years in a closed tin
Delivery and returns
Orders placed by 10:00 on a Tuesday or Friday leave that afternoon by tracked Royal Mail and arrive in 1–2 working days. EU and Ireland £12 flat. If you are not happy, tell us within 30 days for a full refund.
Packaging
Tubs are recycled card with a paper seal; refill bags are home-compostable. Nothing in the parcel is plastic.
About the oak-smoked flakes
We smoke once a week, in the brick room at the back of the sluice house that used to hold the pumps. The flakes go onto linen-lined trays over a slow fire of split oak, and stay there for five days until they are the colour of strong tea.
Cold smoking keeps the flakes whole, so they still crunch, and five days is long enough for the smoke to go right through each crystal rather than sit on the outside. The result is sweeter and deeper than a liquid-smoked salt, with none of the acrid edge.
A pinch does the work of a rasher of bacon. Try it on scrambled eggs, a pot of butter beans, jacket potatoes, grilled mackerel, or a salted caramel.
Use it for
- Eggs, butter beans and potatoes
- Grilled fish and chicken skin
- Caramel and chocolate
Order by Wednesday, it is on the back step Friday. Four years, and they have never once been short.
