Vancouver Island Sea Salt

Once we started using Vancouver Island Sea Salt, we just couldn’t stop. Not to be dramatic, but Head Chef Devon Latte admits this salt changed The Acorn’s food forever. With large salty flakes coming from the island, no dish is finished without a dash of this unbeatable seasoning. With incredible support from our point of contact Emily, Vancouver Island Sea Salt is hugely supportive of The Acorn, allowing a terrific working relationship to develop over the years.

One unique component about this salt is it is not iodized. In fact, many restaurants and chefs grow up using malden salt from Essex which is considered top quality. But, we would confidently suggest that Vancouver Island Sea Salt is far better than. Why? To keep it simple, with this salt, you know exactly where it comes, and that reason alone is enough.