Claire harvests Causeway flavours for our home cooks

She’s created a unique blend of lavender and garlic with sea salt she’s harvested from beaches swept by the wild Atlantic Ocean.

Claire (40) owns the recently established Mussenden Sea Salt venture that’s based in her Coleraine home town and is Northern Ireland’s only processor of sea salt, a condiment that’s said to be healthier than conventional table salt.

“The lavender and black garlic sea salt is an exclusive blend that, I believe, cannot be found anywhere else at present,” Claire explains. “It’s a delicious combination and is ideal for seasoning any food from lamb, chicken and even chocolate,” she adds. “The sparkling and clean waters of the Atlantic produce a unique salt which is strong and pure in taste, yet delicate in texture. It’s a perfect balance of nature.”

Claire, who formed the artisan business last year, adds that trials with local chefs have produced “extremely positive and immensely encouraging feedback”.

“Many are already cooking with it around the Causeway Coast,” she continues.

It follows the launch of a natural flavour sea salt earlier in the year. The new salt is available in jars from the company at present, she says.

“Some delis here are stocking the product and there are plans to expand marketing activities to Great Britain. The condiment is also available in compostable bags for hotels and restaurants,” she explains.

Claire decided to launch the original sea salt when she saw a gap in the market for a locally sourced product. Her approach is guided by a commitment to ethical

production that is as close to nature as possible. As a result, plastic is not used in the packaging.

Her opposition to plastic, she continues, has been shaped by her passion for the environment of the stunning Causeway Coast: “I’ve always enjoyed time spent on the sandy beaches and regularly walk the sprawling and picturesque coastline.”

She harvests sea salt by hand every day from the rugged coastline where the often turbulent Atlantic merges with the Irish Sea and from beaches such as the

picturesque and Blue Flag Downhill Strand. She collects the salt herself in glass jars for a limited amount of processing at her small plant in the town. Claire’s focus is on developing the business without adversely affecting the marine environment.

The business was effectively shelved for several months by Claire’s decision to join the local group sewing scrubs for nursing staff at Coleraine Hospital and in care homes around the area.

Claire, a graduate psychologist with extensive experience in personal development, decided to set up her first food business from her experience of sea salt abroad. “I’ve enjoyed sea salt in meals on holiday in many parts of Europe including the Republic of Ireland. It’s also true that many of the world’s top chefs also use sea salt for richer flavours,” she explains.

Research into sea salt and the market opportunity led Claire, who had always been keen on running her own business, to turn the idea into a novel enterprise.

Claire’s start-up was also shaped by international research showing that sea salt is purer and stronger than conventional table salt and so less is required in meals and can contribute to a salt reduction regime.

“I subsequently decided to explore the potential for sea salt harvested along the Causeway Coast. The water quality here is exceptionally clean because of its unique geographic location in the dynamic, fresh and invigorating coastal waters of the Atlantic and the Irish Sea. This leads to a very pure salt that requires a minimum of processing and is fully traceable,” she adds.

The salt, she continues, has been thoroughly tested and passed all requirements. Development of the new sea salt has also been encouraged by local celebrity chef Paula McIntyre and the Taste Causeway food promotion body.

“Research shows that sea salt is the least refined with no added preservatives, anti-caking agents or chemicals. Our production ensures minerals such as potassium and essential enzymes are preserved. The process also produces flakes with a distinctive texture and richer flavour,” she explains.

“The main differences between sea salt and the traditional table salt are in taste, texture and processing. Sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with a minimum of processing. The processing leaves behind certain trace minerals and elements which add flavour and colour to the sea salt,” she adds.

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