I eat, live and breathe St. Martin’s. I love the island and its connection with nature. Everything we do is ruled by the weather and tides – you can’t change it, and nor would I.

You cannot beat the freedom of island living, on the land nor on the water. After many holidays with my grandparents and parents, I came to St. Martin’s as a young seasonal worker and decided never to leave. 18 years on, I have a wife, two children and a business and find these islands as magical as ever.

Like all teenagers, I left the islands at 16 to continue my education. But after several expeditions far and wide, I was determined to return to St. Martin’s and help run the family farm. Diversification was the crux to making it work. Inspiration arrived in the form of Scilly’s fantastic natural environment – our crystal clear sea water, the purest of sea air and warm sunshine - all the raw materials required, and a book I found on the internet by Willian Brownrigg, written in 1748, entitled “The art of making common salt - as now practised in most parts of the world”. Experiments ensued in 2009 followed soon after with our first batch of SC salt. It’s produced and packaged authentically, by hand. Sea water is pumped from the sea, it’s course filtered and then solar evaporated in open salt pans in polytunnels right by the shore. Our island location and traditional methods make it special.