From the Irish Sea, with patience… and old sea magic
At Port Cornaa, the sea does not rush. It breathes. Waves roll in with a steady rhythm, salt-rich and clear, carrying stories of kelp forests, seabirds, and something older still.
Locals will tell you that on quiet mornings, when the mist hangs low and the tide turns silver, you might glimpse a ripple that is not quite a wave at all. A hint of mermaids, keeping watch.
This is where our journey begins.We gather water from the Irish Sea and let time do the work. Sunlight, clean air, and careful hands coax the salt into being. No shortcuts. No hurry. Just the slow alchemy of nature, watched over by our Land Girls, sleeves rolled, hair pinned, laughing into the wind as the sea does what it has always done best.
What remains is a bright, mineral sea salt that tastes of open horizons and clean tides… and perhaps, just faintly, of old sea songs carried on the breeze.
From this simple beginning, four expressions emerge. Each one a chapter. Each one inviting you in.
Rosemary Seasalt
Fragrant rosemary meets sea salt still warm with the memory of the sun. Herbal, pine-fresh, and quietly confident, like coastal paths edged with wild herbs.
How to use it:
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Scatter over roast potatoes or root vegetables just before serving
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Finish lamb, chicken, or focaccia
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Stir into olive oil for bread-dipping that feels like a long lunch by the shore
Pure Irish Sea Salt
Nothing added. Nothing taken away. Just the sea, distilled into crystals. Clear, honest, elemental.
How to use it:
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Season everything, especially tomatoes, fish, and fresh bread
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Use in baking where clean salt matters
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Keep on the table, always within reach
Garlic Seasalt
Chili Sea Salt
Dried garlic blended with bright Irish Sea salt, carefully balanced so it’s fragrant rather than fierce. The drying concentrates the garlic’s savoury depth, while the salt lifts and steadies it, creating a flavour that is comforting, confident, and deeply satisfying without ever overwhelming the dish.
How to use it:
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Rub into steaks, mushrooms, or aubergines before cooking
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Toss through pasta with butter and a little cooking water
Our chilli sea salt is blended with carefully dried chillies, softened by time and salt air. Drying deepens the flavour, rounding the heat and drawing out notes that are almost fruity, faintly smoky, and gently warming. It’s a heat that arrives slowly, lingers kindly, and never overwhelms the dish… like embers after a beach fire at dusk.
This is not a fiery salt.
It’s a knowing one.
Thoughtful Ways to Use Dried Chilli Sea Salt
Fried Eggs, Finished Late
Cook eggs simply in butter or oil.
Finish with a pinch of chilli sea salt just before serving.
The dried chilli blooms gently against the warmth.
Chilli Salt Butter
Soft butter, lemon zest, and a small pinch of chilli sea salt.
Use on:
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Grilled fish
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Corn on the cob
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Melted over vegetables or new potatoes
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Keep it in the fridge like a quiet secret!
