As part of our cocktail campaign we caught up with Pippa Guy, drinks ambassador for Tanqueray on her top tips for creating extraordinary cocktails and what it’s like working in the drinks world.
Here’s Pippa’s top tip for creating a salt rim:
WIPE THE INSIDE OF THE RIM. This is the biggest fail I often see, when there’s salt on the inside of your glass it goes into the drink, disrupting the balance of the beautiful cocktail you have just carefully made. Put a napkin over your finger and remove it!
Unless otherwise stated, only rim half the glass. This gives your guest freedom to choose which part they would like to sip from.
Don’t use table salt. The smaller the crystals the more powerful the flavour and table salt is so overpowering. Maldon has lovely chunky crystals that can then be crushed down to fit onto he glass, with a slight minerality. (The smoked salt on a Marg is divine!)
Pippa’s favourite cocktail using Maldon, the “Salty Dog”
The Salty Dog was likely created in the 1950s, a cousin to The Greyhound that appeared around 1930’s (Thanks Harry Craddock!), as a way to dial down the grapefruit’s tart and bitter notes. Salt isn’t only for seasoning food! When used either as saline solution or applied to rims of drinks such as the Salty Dog, Paloma and Margarita it has a way of pulling all the ingredients together and boosting the flavour profile of the overall drink.
You’ll need:
50ml Tanqueray No Ten
100ml Pink grapefruit Juice
Maldon Salt rim
Personally I actually like to add these two as well:
10ml Lemon juice
Dash of Soda
Pippa’s Salty Dog!
Q&A
What’s your favourite thing about working in the drinks industry? The people – I was listening to a podcast the other day about the loneliness pandemic off of the back of the Covid-19 pandemic. Working in hospitality is super social and on the whole, incredibly friendly and supportive.
If you could be sipping on a cocktail anywhere in the world, where would it be? Hmm. I’m craving some beach time so a Tommy’s Margarita on any beach in Mexico with an XL Maldon smoked salt rim!
Your favourite bar you’ve ever visited? Attaboy in NYC and Satan’s Whisker’s in London. Both with much in common but they just fundamentally understand drinks the a whole other level.
1 Cocktail for the rest of your life, what is it? I don’t want to be lame but I love a Gin and Tonic and can fit it into any circumstance so if I had to ONLY have ONE for the rest of my life?! Gin and Tonic please.
As a company, we take our corporate social responsibility to our customers, our partners and ourselves – extremely seriously. It’s very much a part of our culture. We are always seeking ways to lessen our footprint and reducing carbon emissions. It’s all part of our commitment to global environmental sustainability.
To coincide with the relaunch, we are proud to announce that with every box produced we will be supporting the World Land Trust and the fantastic work they do to protect threatened habitats and wildlife. All of our cardboard boxes are being made using carbon balanced carton.
Qualvis Print & Packaging who we work with are thrilled to be one of just a handful of certified Carbon Balanced Printers in the UK.
What are carbon balanced cartons?
Carbon Balanced Cartons are the highest statement of integrity for users and producers of paper packaging.
Alongside the use of Carbon Balanced Board, these cartons are produced by a Carbon Balanced Printer – a printer that has measured and balanced the annual impacts of its fossil fuel usage, transportation and electricity consumption.
These impacts are third-party verified, and balanced with international conservation charity World Land Trust (WLT).
WLT offsets these emissions by protecting threatened habitats that would otherwise have been lost, avoiding the release of stored carbon. This also enables the regeneration of degraded habitats, which gradually re-absorb atmospheric CO2.
About World Land Trust
World Land Trust is an international conservation charity that protects the world’s most biologically significant and threatened habitats acre by acre.
Since its foundation in 1989, WLT has funded partner organisations around the world to create reserves and give permanent protection to habitats and wildlife. To date, WLT has helped secure more than 881,000 acres of threatened habitat in 20 countries.
WLT’s patrons include Sir David Attenborough OM CH FRS, Steve Backshall MBE, David Gower OBE & Chris Packham CBE.
The money that is given to the World Land Trust, in my estimation, has more effect on the wild world than almost anything I can think of.
Sir David Attenborough, WLT Patron
Want to find out more? Please email us on info@maldonsalt.co.uk and keep up to date via social media @maldonsalt
Our new sachet format has been developed working with – and at the direct request of – the hospitality industry, adding tangible value to the marketplace, says Maldon’s Global Commercial Director Robert La Francesca; they are also an ideal front-of-house solution in a difficult time of readjustment for many bricks and mortar operations.
At this vital time, the industry we love is in need of support. Competition for spend is fierce – eat-in customers are excitedly returning and seeking inspiring menus and experiences, while the options for takeaway and delivery customers are growing by the week. The new sachets answer both of these challenges, while adding real value to the offering and signal the start of an exciting innovation programme from Maldon Salt – we really listen to our customers and diners and so we’re extremely excited to be working on new ideas that will hopefully continue to delight and inspire existing and new audiences. We urge operators to get in touch and try the new sachets today!
Want to find out more? email us on info@maldonsalt.co.uk
Maldon Salt is made like no other, there’s an art in temperature and timing. Simple, time honoured techniques, with skilled hands poised over every batch. Traditional methods passed down through the centuries make Maldon’s pyramid salt flakes unique.
We hand harvest our gourmet flakes to ensure they are perfect in both taste and texture. We then package them and send them out around the world. But it doesn’t end there. We take it upon ourselves to inspire chefs and foodies plus each new generation of up-and-coming talent, wherever they may be. Whatever we do, we do it with passion.
As a company, we take our corporate social responsibility to our customers, our partners and ourselves – extremely seriously. It’s very much a part of our culture. We are always seeking ways to lessen our footprint and reducing carbon emissions. It’s all part of our commitment to global environmental sustainability.
Want to find out more? Please email us on info@maldonsalt.co.uk and keep up to date via social media @maldonsalt
Maldon Salt and it’s Rich History
Maldon Salt’s twisting shorelines of Essex have been alive with salt making for almost a thousand years, since the time when salt was worth its weight in gold! With records of salt making in Maldon dating back to the Doomsday survey, it was this local heritage that would finally give birth to the beloved Maldon Salt Company, where the art of salt making was practised since 1882.
Here we want to deep dive into the roots of Maldon Salt, looking into the past in where and why Maldon Salt was born, our proudest moments throughout the decades, and of course what the future will look like for Maldon.
Why is it Called Maldon Salt?
Although the area is not so easy to spot on the world map, Maldon Salt is a family founded business situated in Maldon, Essex and is still run by the same four generation family to this day. The Osborne family have run the business for over a century since 1882 by James Osborne and his son Cyril, following on with grandson Clive, and now great grandson Steve, who is following in James’ footsteps to nurture the brand that we know and love today.
These days it’s rare to find a family-grown business that’s still family run, especially for almost a century! That’s a long time and a lot of salt for a family that’s both custodians of ancient culinary tradition and creators of a globally recognised brand!
Where Does Maldon Salt Come From?
The clue is in the name! Maldon Salt is hand harvested and produced in the little English village of Maldon, located in the county of Essex. The town itself has a strong maritime history where St. Mary’s Church near the Hythe Quay is known locally to Maldon as the mariner’s church to aid sailors whilst navigating the rivers.
On the subject of rivers, Maldon Salt was created through the Blackwater Estuary River. This is where Maldon would harvest the salt through the ‘Spring Tide’ saltwater and create the unique pyramid-shaped flakes through time-honoured techniques and the appreciated art of temperature and timing. Head over to our YouTube channel to learn more about where Maldon Salt comes from.
Notable Moments in our History
As we share the light on how our sea salt flakes are formed, this process is what has caused Maldon Salt to be renowned and loved by the world over.
In 2022, we celebrated 140 years of craftmanship! Delighted to celebrate this milestone, Maldon unveiled their limited edition 140th Anniversary 250g Pack which was available in retailers nationwide. Featuring a striking golden ‘140 years of craftmanship’ logo, it is a must-have for many millions of loyal fans who want to join in with the commemoration. You can read about the 140th limited-edition pack here!
On the topic of celebrations, whilst Queen Elizabeth II had also celebrated her Platinum Jubilee the same year, did you know that Clive Osborne delivered a case of our finest sea salt to her Silver Jubilee! Then in 2010, Queen Elizabeth II was welcomed to the salt works in Maldon, where two years shortly after Maldon Salt was granted a Royal Warrant as the official purveyors of sea salt…talk about grand celebrations!
Not only are we current Royal Warrant holders, we also hold a rich history of exporting our famous flaked sea salt since the 1950s, now supplying to over 55 countries around the globe.
Why is Maldon Salt Well Known?
Our unique pyramid flakes are a trademark for Maldon, recognised and loved by the world over. As the finest of sea salts, our flakes have a unique taste and a luxurious quality where they release their saltiness with sweet precision, a fresh intensity and clean taste. This is why Maldon is used and loved by chefs and foodies from around the world.
Not to forget Maldon Salt compliments every dish, as it brings out the sweetness in desserts and complements the hidden savoury notes. Head over to our recipes, blog and tips page to learn how versatile Maldon Salt really easy, from salt rimming cocktails to salt baking sea basses!
The Future of Maldon Salt
Whilst embracing our rich history, we are always looking forward. Our vision is to inspire chefs, home cooks and foodies to enjoy Maldon Salt every day, taking the simple to the extraordinary in every recipe. Keep your eyes poised on Maldon as we have very exciting plans to share with our beloved foodies in the upcoming months… we can’t wait for you to ‘sea‘ with your very own eyes!
As a brand we continue to seek ways to lessen our footprint, and therefore we are currently working on a five-year plan to both increase the sustainability of our packaging. Additionally, Maldon Salt will be supporting the World Land Trust and the admirable work they do to protect threatened habitats and wildlife.
Make sure to have a browse through our other pages, including where you can purchase our Maldon Salt Range. Still wanting to find out more about us? Do you have some ideas you’d like to share? Please email us on info@maldonsalt.co.uk and keep up to date via social media @maldonsalt.
As part of our Seasoned Pros campaign we caught up with Adam Byatt, restauranteur and owner of Michelin star restaurant Trinity Clapham.
We find out how he started his career at Claridge’s Hotel, what he can’t be without in the kitchen plus his favourite afternoon tea at Brown’s Hotel.
When did you know you wanted to be a chef?
I left school at the age of fifteen to join an apprenticeship at Claridges Hotel. I had wanted to become a policeman but was vertically challenged at the time. I loved cooking and this opportunity was too good to miss. I fell in love with the role of being a chef on the job. I certainly didn’t start out as one.
Top 3 things you can’t be without in the kitchen?
Equipment wise, it has to be my beloved knives, great saucepans and a solid large chopping board. I can make most things taste great with those.
In terms of ingredients, my store cupboard is never short on great olive oil, salt – good quality pure sea salt and yes I do use Maldon exclusively – and anchovies. More food becomes delicious with these wonderful ingredients.
Your go-to comfort dinner and dessert?
Comfort dinner has to be roast chicken, lots of garlic and lemon, well rested and served with simple roast potatoes. I love Fosse Farm chickens.
Pudding has to be apple tart tartin – hard to beat, harder to make and even harder to work off!
Your favourite lockdown watch – series/film?
My wife, Vicki, and I managed to watch all of the Tin Star season one, an episode a day for a few weeks. It was joyful with a glass of wine…love Tim Roth.
Where are you going to eat as soon as you are able?
Afternoon tea at Brown’s Hotel. I’m lucky that I can make most foods we want to eat at home but there is no way I am going to rustle up a proper afternoon tea! Then my mum’s roast – with my parents who I haven’t seen for way too long.
What’s your favourite cookery book?
Forgotten Cookery by Darina Allen.
What job did you do before you were a chef?
I started work in a kitchen the May after I left school but before that I had worked from a young age as a paperboy, a milkman, a window cleaner and started a car cleaning business with my mates. I’ve always liked working.
As part of our Seasoned Pros campaign we caught up with head chef of Norma London Ben Tish, to find out how he went from his family’s amusement arcade to working at the Ritz…
When did you know you wanted to be a chef?
At 18, I moved to London to start working at the Ritz – I hated it for the first year and then something clicked – I knew that was going to be the rest of my life- age 19!
Top 3 things you can’t be without in the kitchen?
Maldon Salt, lemons, extra virgin olive oil…
Your go to comfort dinner and dessert?
Indian food is a passion either homemade or takeaway – Dessert would have to be really good cheese cake – I love both set and baked and the thicker the base the better.
Your favourite lockdown watch – series/film?
Better Call Saul (realise I’m late to the party with that one)
Where are you going to eat as soon as we are able to?
Fallow.
What’s your favourite recipe book?
Moro – the cook book by Sam and Sam Clarke.
What’s a job you did before you were a chef?
I worked for my dad in his amusement arcade – giving out change, hoovering and polishing.
As part of our Seasoned Pros campaign we caught up with head chef of Bubala London Helen Graham to find out when she knew she wanted to be a chef, Selling Sunset and where she’ll be going to eat as soon as we are able to!
When did you know you wanted to be a chef?
At University when me and my friends would play Come Dine With Me – I got so into it, I forgot to hand in an essay! I was hooked. Top 3 things you can’t be without in the kitchen?
Maldon, Sumac, Lemons. Your go to comfort dinner and dessert?
Parmigiana & a tiramisu! Your favourite lockdown watch – series/film?
Selling Sunset – I’m not ashamed.
Where are you going to eat as soon as we are able to?
I’ve no idea, I feel so overwhelmed by the choice! Probably Smoking Goat or Koya.
What’s your favourite recipe book?
Every Grain of Rice by Fushia Dunlop – it really helped me to understand a whole new cuisine and open my eyes to a different way of cooking and seasoning. What’s a job you did before you were a chef?
I used to work at a fancy chocolate shop on the counter – it was torture!
