Joined in 2023 
82 
63 About this deal
It isn’t possible to put a roof over the structure to keep off the rain because it would impact airflow and prevent evaporation. Register for our free monthly Farm Shop & Deli Newsletter It sounds so simple, but the devil is in the detail. Marshall worked with Strathclyde University to determine the best angle for the tower to maximise use of wind, the best angle for the branches, and the best angle for dripping water. We are very proud of our Scottish heritage and at our picturesque smokehouse in the far Northeast of Scotland, our smoked salmon experts have spent many months perfecting the production process. The water is then transported to their holding tanks, before being filtered and circulated. It is then pumped to the top of the tower at a rate of 1000 litres per hour, moving slowly through the tower until the salty brine reaches around 22% salinity. The salmon is hand-selected for its size and condition. All superior grade, global gap accredited, and between 3 and 4kg to ensure the optimum slice size of the end product.
The best time for collection "depends on level of the tide, and still settled weather. Naturally, seawater is around 3% saline solution, 3.5 % is ideal" " said Gregorie. Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UK Although it is the same simple process as hanging your up clothes outside to dry, Gregorie explains that: "It is a dark art, which depends on how fast the wind blows, air humidity and wind direction with the ideal being 45 degrees from the prevailing wind, however, the Scottish weather is not always predictable."
Two Scottish takeaways feature in Deliveroo top 100 worldwide roundup - including acclaimed Thai restaurant At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy. The couple believe the process has been worth it, to turn their crazy dream into a reality. "It has taken a long time, 15 years, to get to this stage," said Gregorie. It took us a long time to get to what we wanted by adjusting temperatures and adjusting timings,” says Marshall. “With the cycle being five days it could be frustrating, but what we’ve got is exactly what we were looking for.” Gregorie first became aware of salt evaporation or graduation towers about 15 years ago and after some research headed to Germany to visit them.
Gregorie said; "we have restored an industry with a modern twist, to on an old process which was energy-intensive. We are making it more sustainable." Gregorie and his wife Whirly are the owners of a unique structure which stands proud in the coastal landscape, looking like something out of a fairy-tale or a set from a Tim Burton film.The crucial crystal crunch factor is a given - we always encourage ‘by hand’ sprinkling if only to experience this satisfaction, but also to ensure the exact distribution and grain size that you desire on each occasion.
Great Deal 
New Comment