It was a pleasure to be able to demonstrate open pan, brine evaporation at Reaseheath College on the 14 July. The occasion was for the turf cutting to initiate a new Food Hall at the college by the Duke of Westminster. My demonstration was one of four products being promoted under the 'Made in Cheshire' brand co-ordinated by Jane Casson of which the Duke of Westminster is patron.The Duke had not seen this type of salt making before.
Also present was Jimmy Doherty, from 'Jimmy's Farm'. Introductions and a description about the challenges and opportunities that lie ahead were described by the Principal of the College, Meredydd David OBE.
Andrew describing the process of evaporating brine to make salt crystals top the Duke of Westminster. (Photo curtesy of Reaseheath College)
