“There is an emergence of local salts worldwide. Every one is different. Ours has a uniqueness maybe because of the seabed, the churning of the winter water, the north Atlantic Drift, and obviously how clean the water is. Some salts are grey and they have to be washed while ours is snow white.”

Ear to the Ground, a weekly television programme broadcasted in Ireland on RTÉ One, featured Achill Island Sea Salt in their 2013 winter schedule on the 28th November 2013. 

In Ireland salt was always valued. It was essential as a preservative in the days before mass refrigeration. Before corner shops, neighbours in Ireland used to borrow things from each other and it was said that anything borrowed had to be returned. Anything, that is, except salt. If you asked for salt, it was given as a gift, and not expected to be replaced.

Salt is essential to human survival. In Central Europe, the Celts were the very the first salt miners, and grew wealthy from establishing an international salt trade. So, where did the early Irish get their salt?

“This might sound daft I know, but when we make up the packets of salt, we don’t want to give them away. When they’re all piled up and the labels are on them, It’s like you’ve created something. I know it’s only salt, and it’s not a piece of art or something. But still, It’s a bit of you.”

'In Italy they say it takes three to dress a salad: a Spendthrift to make free with the olive oil; a Miser to apply lemon or vinegar most sparingly indeed; and a Judicious Man to know exactly how much salt to sprinkle on.'

Blog Post by Jessica Murphy from Kai Café

'The future is very bright for Achill Sea Salt. We love their product; it’s local, natural, and made with love. This is how we cook at Kai, and suppliers like these are what allow us together to bring quality and flavor to our customers each and every day.'

Achill Island Sea Salt were featured in a recent article by the Sunday times on home-grown Seasonings and Oils.