Maldon Salt opened its historic Essex works to the public, showcasing its 19th-century salt-making process amid climate challenges and global fame.

Maldon Salt opened its historic Essex saltworks to the public ahead of a new competition launch, showcasing its traditional open-pan production method unchanged since the 19th century. Owner Steve Osborne, fourth-generation head of the family business since 1922, guided a press tour through the recently refurbished site, highlighting the handcrafted process of boiling seawater in stainless-steel pans to form pyramid-shaped crystals. Workers manually dredge salt with decades of experience, while climate change impacts water collection. The brand’s royal warrant since 2012 and global popularity, fueled by social media and top chefs in the UK, France, and Japan, were emphasized. The visit concluded at a Michelin-recognized cookery school in Maldon.