Whirly and Gregorie Marshall, the founders of Blackthorn Salt in Ayrshire, have been making waves in the salt-producing industry with their premium, small-batch product. Their unique process involves collecting seawater through 54 wooden taps and a series of channels that are adjusted daily according to weather conditions.
Challenges and Innovations in Salt Production
The Marshalls face various challenges in creating their high-quality salt, as the weather plays a significant role in the process. Mr. Marshall explained, “A lot of what we do is weather-dependent, which means whether it’s wet, windy, or sunny has a huge effect on what we can produce.” Despite these challenges, the couple is constantly looking for ways to improve their production efficiency. They are exploring different methods, such as altering the way water flows across the branches of the thorn tower, with the help of universities researching fluid dynamics and thermal imaging.
In their pursuit of excellence, the Marshalls have not only focused on the technical aspects of salt production but also on building relationships with renowned chefs. Chefs like Peter Mckenna of the Gannet, Graeme Cheevers of Unalome, and Mark Donald of the three-Michelin star Glenturret Lalique have visited the Blackthorn Salt tower to witness the fascinating methods used to create their mineral-rich and flavorful crystals. This interaction with chefs has not only helped promote their product but has also garnered respect within the culinary community.
Recognition and Growth
The hard work and dedication of the Marshalls have not gone unnoticed, as Blackthorn Salt has received accolades from the Great Taste Awards panel of blind tasters. The recognition from such esteemed judges has solidified Blackthorn Salt’s position as one of Scotland’s finest artisan food products. Their success has led to increased demand for their product, with Blackthorn Salt now being featured on menus across the country.
Despite their growing reputation, the Marshalls remain humble and are equally pleased to see their salt being ordered without fanfare. Mrs. Marshall expressed her joy in knowing that their salt is being used by chefs who are committed to sustainability and sourcing Scottish goods. She added, “We know our salt is expensive because it’s difficult to make, so if it helps them to relay that to the customers and explain why a dish might cost more then that’s great.”
Golden Fork Award and Future Plans
Having secured a three-star rating, Blackthorn Salt is set to compete for the Great Taste Golden Fork Award alongside other Scottish producers. The Marshalls, along with Lussa Gin and the Comrie Strathearn Cheese Co, will travel to London to find out who will be crowned the overall winner. This recognition means a lot to the team at Blackthorn Salt, as Mrs. Marshall shared, “That kind of recognition means so much to us all. It’s a complete honor to be going along with the two other Scottish companies.”
Looking ahead, the Marshalls are excited about the future of Blackthorn Salt. They are constantly striving to improve their production methods and expand their reach to new markets. With a commitment to quality and sustainability, Blackthorn Salt is poised to continue its success in the salt-producing industry.
For more information on Blackthorn Salt and their award-winning products, visit their website at www.blackthornsalt.co.uk.