The pure sea salt adds an intensely salty crunch to cooked and raw foods alike. It is delicious scattered onto lightly toasted Italian ciabatta and drizzled with a fruity olive oil, or used to finish a terrine or grilled steak.
 

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The smoked salt is excellent with fish, shellfish and chicken and can also add a depth of flavour to such dishes as carpaccio of tuna or simple crushed new potatoes served with a knob of butter. Or for a real taste of indulgence try a few flakes with a chocolate caramel.

The vanilla salt brings out the best in sweet flavours such as creamed vegetables, veal, seared scallops, monkfish and mahi mahi. It is also wonderful with chocolate and vanilla based desserts such as chocolate tart or vanilla ice-cream. Try toasted brioche topped with mascarpone and a dollop of dulche de leche sprinkled with a flake or two of vanilla salt.

Spiced salt is brilliant with anything roasted such as red peppers, fennel and also makes fabulous roast potatoes with garlic and rosemary. It also makes a piquant Bloody Mary.

The black pepper is specially chosen by us to complement our sea salt. As it is ripened on the vine it has an aromatic flavour unmatched by any other Indian pepper. Try it on strawberries or coarsely ground onto baby roast potatoes.