Every batch of Suffolk Sea Salt begins with seawater collected on a flood tide at Felixstowe Ferry. From there, it makes a short journey to Poppies Farm, a stone’s throw from the River Orwell.
Turning that seawater into salt takes patience. There’s no rushing the weather. Over the few weeks that follow, the sun and wind do their work, and we watch, wait and harvest by hand.
From Felixstowe Ferry to the farm
After collecting the seawater, we transport it back to Poppies Farm and leave it to settle in a water tank for 48 hours.
The settled water is then gravity-fed through a 1-micron mesh filter into a large, shallow salt pool inside a polytunnel on the farm.
This is where the slow transformation begins.
Three weeks under the sun
Inside the polytunnel, the seawater evaporates naturally under the sun. The process takes around three weeks, with the weather helping set the pace.
As the water evaporates, crystals begin to emerge until the entire pool is covered in a beautiful blanket of pure white sea salt.
What began as seawater at Felixstowe Ferry is now ready to be gathered by hand.
Harvested by hand
We collect the salt into piles, allowing any remaining brine to drain away.
It’s a hands-on stage in a process shaped by the elements. Rather than working to a fixed timetable, we follow the progress of each batch.
Dried by the sun and wind
After draining, we spread the salt onto large drying racks. Here, it continues drying naturally in the sun and wind.
From the first collection of seawater to these final drying stages, our salt stays closely connected to the place it comes from.
A taste of Suffolk
Our method is simple, but it takes time: seawater, settling, filtration, slow evaporation, hand-harvesting and natural drying.
Every crystal tells a story of the water at Felixstowe Ferry, the farm beside the Orwell and the weather that shaped that batch.
Bring that story to your table with our Pure Suffolk Sea Salt.