Sea Salt
Isle of Skye Sea Salt Company
About Isle of Skye Sea Salt
Founded by Chris Watts and Nanette Muir, the team spent two years (2011–2013) researching and refining their method before launching production. They chose Skye not for a romantic story, but because the waters are exceptionally mineral-rich and consistently refreshed by the tide. Their approach centres on a single-stage evaporation process powered by sun and wind, avoiding heavy refinement and unnecessary processing. The result is salt that retains the sea’s natural mineral balance - not bleached, not stripped back, and not engineered to taste “neutral”.
Salt production was once widespread along Scotland’s coast, where wood and coal powered small-scale evaporation of seawater. From the 18th century onwards, local production declined as large rock-salt deposits - particularly in Cheshire - reshaped the industry and supply chains. On Skye, the Isle of Skye Sea Salt Company has restarted sea-salt making after a long gap, drawing water from a tidally flushed coastal loch and producing clean, mineral-forward crystals that taste distinctly of place.
Their work has earned recognition over time, including Great Taste Award stars (2014 and 2018), the Scotland Food & Drink Excellence Award (2015), and a Gold award at the Scotland Speciality Food & Drink Show (2018). They’ve also been listed in the Slow Food Ark of Taste, which highlights foods and producers preserving craft and biodiversity through thoughtful, low-impact production.
Why Isle of Skye Sea Salt
We were drawn to the combination of method and restraint: renewable-powered evaporation that lowers energy demand, and a single-stage process that keeps the salt raw and expressive. In practice, that means clarity and depth rather than harsh salinity - the kind of ingredient that supports flavour instead of overpowering it. It also fits how we evaluate everything at Glass: traceable origin, minimal intervention, and quality that you can taste without needing a headline to sell it.
