In 2004, after moving to Cornwall, Tony Fraser discovered that there had once been an Iron Age salt works near Porthkerris on the Lizard Peninsula, and went exploring around the shores where he found fragments of clay pots that the Cornish would have used to boil seawater and make salt. He was inspired by the idea of Celts using gorse and hazel fires to heat the pots and make salt and decided to set up his new business, Cornish Sea Salt. In January 2008 Cornish Sea Salt started trading and was soon making waves in the culinary world and is now stocked by supermarkets and independent stores alike and appears on the tables of some top restaurants and hotels. Chefs, including James Martin, Hugh Fearnly-Whittingstall and Nathan Outlaw love the unique flavour and texture of Cornish Sea Salt, and food producers are using the salt in all sorts of products, from Sainsbury’s Taste the Difference Farmhouse Butter to Rick Stein’s Savoury Oat Biscuits. Cornish Sea Salt has a lower sodium content. Sea salt is typically 5 to 10% lower in sodium than processed table salt (it is lower in sodium than most other sea salts too, but that’s another story). Perfect as a present for foodies! This is a nice big pouch, ideal for topping up a salt pig. The sea salt itself has a really nice crunchy texture, adding a little bite when sprinkled over food. It will dissolve well in cooking as well, making it the perfect sea salt for any kitchen