Made by Wind, Sun and Sea: The Isle of Skye Sea Salt Company
From an old lochside craft to a modern, low-impact business, the Isle of Skye Sea Salt Company has quietly redefined how a local ingredient can be made. Founded on the idea of returning to natural methods, it became the first business in the UK to harvest salt using just the sea, the sun and the wind. It’s a method that’s both seasonal and simple—completely dictated by weather and tide—and the result is a mineral-rich salt that reflects its origin: Loch Snizort, on Skye’s north-west coast.
Today, the company is led by Antoine and Elisa, who bring a fresh energy to the operation. Their approach is focused on sustainability and quality, but also on flavour and place. Whether folded through scrambled eggs or dusted onto vanilla ice cream, the salt speaks of where it’s from. And for visitors to the island looking to understand its food culture, it’s as distinctive an ingredient as you’ll find anywhere in Scotland.
Isle of Skye Sea Salt became the first company in the UK to harvest salt using just the sea, sun and wind when, 12 years ago, it set out to revive an ancient method. Its multi award-winning salt tastes of its source, Loch Snizort, between the Waternish and Trotternish peninsulas. And it goes with everything. “Try our Seaweed & Sea Salt with scrambled eggs, or our Smoked Sea Salt on vanilla ice cream. Seriously, it’s amazing!” promise Antoine and Elisa, who took over the business in June 2023.
The duo, from Brittany and Burgundy respectively, were drawn to Isle of Skye Sea Salt for its “simple, respectful” process. Elisa describes it as “seasonal and cyclical”, and as giving life to local produce. “It reconnects with the essence of what sea salt is, and it really caught our attention, especially in these times of food awareness,” she says.
The salt is harvested in large polytunnels that act like a greenhouse. “They are situated on the shore, and we pump water directly from the loch. As we don’t refine the salt, the crystals you buy are as pure as when we hand-harvest them from the ponds,” explain the couple.
When asked, they dismiss comparisons between French and Skye cuisine. “For us, cuisine is related to place. Skye is proud to share its local produce, with a wide range of fish, shellfish, seaweed, venison, foraged produce and local meat.”
Antoine’s favourite Skye meal is “perfectly cooked and seasoned local langoustines with a bit of sourdough bread, butter and Isle of Skye Seaweed & Sea Salt”. Elisa is happy with a simple Scottish Crowdie. “Add some local venison and oatcakes and you’ve got yourself a good meal,” she says.
Where is the best place to try local cuisine?
The Three Chimneys serves the best of Skye – local, inventive and with surprising twists. A true gem, Loch Bay Restaurant is Michelin-starred, small-scale and very intimate. The finest, tastiest seafood full-course meal we've ever had. Also in Loch Bay, The Stein Inn, the oldest inn on Skye, is the best place for simple and affordable yet creative and tasty cuisine. Chidakasha is a vegetarian restaurant in Glendale, with just a few tables, offering a completely unique (and tasty!) experience.
You can find Isle of Skye Sea Salt online at skye-sea-salt.co.uk, in selected shops across Skye and the Highlands, or directly from our online shop at shop.hiddenscotland.com. Look out for their Seaweed & Sea Salt and Smoked Sea Salt varieties – available in recyclable pouches or glass jars.
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