Our rosemary salt is made using a traditional maceration method, where fresh rosemary is combined with natural unrefined sea salt and left to rest over time. During this period, the salt slowly absorbs the rosemary’s essential oils, allowing flavour to integrate naturally rather than being forced or blended.

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This approach produces a deeper, more rounded rosemary salt than standard herb-and-salt mixes made with dried ingredients. It is a slower process, and one that is now rarely seen in the UK, but it results in a seasoning with greater balance, savoury depth, and consistency in the kitchen.

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Once macerated, the salt is gently dried and finished to a texture suited to professional use. It is intended as a finishing salt, for vegetables, meat, bread, and simple dishes where restraint and clarity of flavour matter.

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We produce this rosemary salt primarily for restaurants. Our focus is on long-term supply relationships rather than retail distribution, offering chefs a high-quality ingredient that saves time without compromising on flavour or integrity.

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If you are a restaurant interested in sourcing our rosemary salt, please get in touch to discuss availability and formats.

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A limited quantity is also available in tins for home kitchens.