The crucial crystal crunch factor is a given - we always encourage ‘by hand’ sprinkling if only to experience this satisfaction, but also to ensure the exact distribution and grain size that you desire on each occasion. At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy.

Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UK It isn’t possible to put a roof over the structure to keep off the rain because it would impact airflow and prevent evaporation. Register for our free monthly Farm Shop & Deli Newsletter It keeps us guessing, I'm one for new things and I'm always learning, which is part of the fun. I'm still pushing to get it to work better" We have enjoyed a longstanding partnership with Asda and are delighted to bring this exclusive Extra Special product to festive feasts across the UK this Christmas. It is then pumped into the pan house which uses double-skinned pans for the next stage, the heating process. When the brine reaches 26% strength, the salt crystals begin to form.

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Coupert will provide special discounts for certain products during December, customers can save some money according to their actual situation. Gregorie first became aware of salt evaporation or graduation towers about 15 years ago and after some research headed to Germany to visit them. That used a huge amount of energy and, having looked at all the different methods I was keen to try and get something that is sustainable and environmentally friendly,” says Marshall.

The salt water is dribbled through 54 wooden taps and a series of channels, which are adjusted daily according to the weather conditions, to maximise evaporation, producing a more concentrated brine.

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Gregorie said: "We particularly like the flower design, because the thorn in them offsets the flower. Initially, we tried thorns but it looked like Alcatraz." Although it is the same simple process as hanging your up clothes outside to dry, Gregorie explains that: "It is a dark art, which depends on how fast the wind blows, air humidity and wind direction with the ideal being 45 degrees from the prevailing wind, however, the Scottish weather is not always predictable." It’s ultimately that 6% of different elements that has a huge effect on the flavour,” says Marshall. “It makes it a lot sweeter and allows what you’re tasting to come through more. It enhances the flavour rather than taking it over.” Gregorie and his wife Whirly are the owners of a unique structure which stands proud in the coastal landscape, looking like something out of a fairy-tale or a set from a Tim Burton film.

I'm not quite happy, I'm still searching for the perfect size of salt crystal and tinkering with that part of it. To find the crystal size we want, make it easy it is to crush with your fingers, delicate enough not to leave clumps but still looks nice.

The couple are really hoping that everyone in Ayrshire can get behind and support their unique artisan salt venture as it grows. Taste test Environmental concerns are at the heart of the project, to create an entirely natural product and building the tower took a lot of effort, Gregorie explains that no one has done it ever before. Then they could begin to look at different locations and work out the best conditions for the process to work, in all types of humidity and weather. The brine is pumped through the tower and moved by a series of taps. The process In the past, all around Scotland's coastline, fires were ablaze to simmer seawater to create salt which was one of the highest value commodities of the day.

The salmon is hand-selected for its size and condition. All superior grade, global gap accredited, and between 3 and 4kg to ensure the optimum slice size of the end product. Two Scottish takeaways feature in Deliveroo top 100 worldwide roundup - including acclaimed Thai restaurantThe final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements. Gregorie said: "you are allowed to take so much seawater before you have to ask the Queen for permission, but we are nowhere near that level at the minute." The water is then transported to their holding tanks, before being filtered and circulated. It is then pumped to the top of the tower at a rate of 1000 litres per hour, moving slowly through the tower until the salty brine reaches around 22% salinity.