After almost 100 years, a local farmer is making salt again from the pure brine springs in Droitwich, Worcestershire.
Drying the salt
As the town could barely be further from the sea, I was fascinated to know more about this reinvention.
Harvesting salt in Droitwich goes back to Roman times but the real action happened when John Corbett bought a disused salt works in 1853 and set about making it into the largest in Europe. He made himself some serious dosh into the bargain.
Now I’m not one to gossip but: he married a young lady from Paris and they had six children and 30 years together, but she always pined for her native France. John built his true love an amazing and romantic chateau to make her feel at home.
Ultimately it didn’t work and she left him – but hey, you can’t say he didn’t try.
Nowadays, you can stay in the chateau yourself as it has been transformed into a hotel and wedding venue.
But I digress. Back to the salt.
Salt - pure and simple
The town of Droitwich is situated on massive salt deposits, and there are naturally occurring crystal clear brine springs underneath it. The water is ten times saltier than sea water, and is as salty as the Dead Sea.
Because of this, it’s 100% natural and completely unpolluted.
But most importantly, it is beautiful to eat. Droitwich salt is now doing some amazing flavours.
Interesting take on salt flavours......
I first tasted these salts at Ludlow Food Festival, and found my favourite flavour is called charcoal: it has a kind of truffle taste.
I bought some and use it lots – it goes really well on steak, and I adore it on scrambled eggs.