Wild Garlic Sea Salt
TOASTED FENNEL SEED + LEMON ZEST
- Regular price
- £7
- Regular price
-
- Sale price
- £7
We’ll let you know when the edition returns
Dorset sea salt flakes blended with foraged wild garlic leaves, toasted fennel seeds and lemon zest. Vibrant and fragrant. Use as a finishing salt or as a rub to liven up grilled meats, seafood and vegetables. Excellent sprinkled over crispy potatoes or jammy eggs.
Our wild garlic is responsibly foraged in Suffolk and Scotland. Our salt is hand-harvested from Dorset’s Jurassic coast, a World Heritage Site and area of special conservation. It has a delicate flaky texture and briny, mineral-rich character.
110g
Ingredients
Yorkshire Rhubarb (34%), Gala apples (34%), raw cane sugar*, lemon juice*, Madagascan vanilla bean, green cardamom*
*organic ingredient
Made in a kitchen that also handles nuts, sesame and other allergens.
Ingredients
| Nutrition | Per 100g |
|---|---|
| Energy | 0kJ / 0kcal |
| Fat | 0g |
| of which saturates | 0g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Protein | 0g |
| Salt | 0g |
Storage
Store in a cool, dark place.
Chef-made in Forest Gate, East London
Only real ingredients
Free delivery + a tree planted with orders £40+
Ricotta + wild garlic stuffed courgette flowers with honey + dill
Season ricotta with Wild Garlic Sea Salt, add a good squeeze of lemon juice and chopped dill, mix and pipe into courgette flowers.
Dust with flour and dip into tempura batter and deep-fry until golden and crisp. Serve on a platter, drizzled with honey and finished with a scattering of dill.
Jethro Tennant at Chesil Beach. Dorset Sea Salt Co.
Reviving Dorset's salt-making tradition
We source our sea salt from Dorset Sea Salt Co., a family business run by brothers Jethro and Caleb Tennant. It began when Jethro discovered Dorset’s salt-making history and experimented with seawater in his parents’ kitchen. With early support from The King’s Trust, he launched the business in 2017 to revive the tradition.
Today, their small local team uses slow evaporation to create delicate pyramid-shaped flakes from seawater at their salt works on Chesil Beach. Each batch is harvested and packed by hand.
Cured sea trout with summer pickles, rye crumb + lemon creme fraîche
Mix one tablespoon of Wild Garlic Sea Salt with one tablespoon of sugar. Rub all over two skinless sea trout fillets, wrap and chill for 24 hours.
Lightly rinse, pat dry and slice thinly. Make the rye crumb by blitzing rye bread into coarse crumbs, then toast in a pan with a little olive oil until golden. Serve with lemon crème fraîche, rye crumb, sorrel and Summer Pickles.
