At Asda, we work alongside some wonderful local suppliers to create innovative, affordable, and delicious products for shoppers to enjoy. It is then pumped into the pan house which uses double-skinned pans for the next stage, the heating process. When the brine reaches 26% strength, the salt crystals begin to form. 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."

Gregorie said: "you are allowed to take so much seawater before you have to ask the Queen for permission, but we are nowhere near that level at the minute." 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.We started looking at different filters and we got it looking a lot whiter but it then started to taste less good because we were taking out all the elements such as potassium, magnesium and calcium.” Seeing them up close, began his obsession with tower building began and it has taken them 15 years to get to the point they are at now, with a fully functioning salt graduation tower producing a finished product.

They realised their life had slowed down a bit, so they were both happy with the decision to move to Ayr, as Gregorie explains: " it was the right time, the sensible time and a good time to join the company, with change happening, within the business. Youngs Seafood secures contract to supply a new and exclusive Extra Special salmon product to over 450 stores across the UKIt 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. Research took him across the globe to look at the wide variety of production methods. “In Japan, there are more than 200 different types of salt, and they have many ways of doing it to produce a different taste or flavour,” he says. In the past, all around Scotland's coastline, fires were ablaze to simmer seawater to create salt which was one of the highest value commodities of the day.