Droitwich Salt is sourced from one of the oldest and purest brine springs in the world and then gently smoked in Beech Wood.

MacNeil’s Smokehouse is just down the road from Churchfields Saltworks and Tony MacNeil uses his Norwegian Smoking Kiln to gently smoke our beautiful salt. Tony is a chef by trade and learned his craft after working in Norway. Smoking is a traditional way of preserving and flavouring foods and has been common practice in Norway for thousands of years, the skills handed down through the generations and very much alive today.

This award winning popular smoked salt is great with grilled or BBQ meat and veg.

"We love using the smoked salt for our burgers and fries. Its got a really deep briny, smoked flavour that works so well with all our food, its the exact same salt that helped us win Burger of the Year and Best Burger Chefs of the Year at the National Burger Awards." Anthony Murphy, The Beefy Boys.