Maldon Salt

The Maldon Salt 50 is BACK!🎉 Celebrating and honouring 50 of the most influential people using our beloved sea salt flakes - and the impact they’ve made across the industry. A new year brings five new categories: 🔥The Disruptors - recognises those pushing back against the conventions of traditional chef life. 🎙The Voices - celebrates the writers, broadcasters and media figures who shape the way the world think and talks about food. 🌍The Nomads - honours chefs for whom great cooking has never been tied to a single address. 🤝The Patrons - champions the community-minded chefs and organisations going above and beyond to give back to the industry. 🌊The New Wave - up-and-coming chefs and influencers who are already making their presence felt in the kitchen and online community around the world. Follow along as we reveal each category throughout May - or see the full list now via the link in bio🔗 #Maldon50

Not just salt. A symbol of craft, care and heritage. Pyramid-shaped flakes. Unmistakably Maldon.💚 #maldonmagic #pyramid

Every pinch begins with a moment of mastery.   For over three decades, Master Salt Raker Gary has stood at the heart of our craft - with hands that know the rhythm of the water, the weight of tradition, and the feel of the perfect pyramid flake.   A craft refined over a lifetime.💚 #saltraker

Sautéed Asparagus and Mixed Mushrooms.🌱🍄‍🟫   Spears of asparagus gently sautéed to a tender snap, entwined with a rich medley of golden mushrooms. Finished with a delicate pinch of Maldon Smoked Sea Salt flakes for a deep, savoury, umami flavour.🧡   Ingredients: 1 tbsp olive oil 200g mixed mushrooms (such as shiitake, baby king oyster, chanterelle, enoki) 250g asparagus 2 garlic cloves, crushed A good pinch of Maldon Smoked Sea Salt flakes   Method: Start by prepping the vegetables. Remove the woody ends of the asparagus, then half the remaining into two long pieces. Brush-clean the mushrooms, then keep any small ones whole and half any larger ones.   In a large frying pan heat up the olive oil. Firstly, add the mushrooms and fry on a high heat until they soften but also go nicely golden and crisp. Then add the asparagus and fry for a couple of minutes before adding the garlic. Fry for another minute or so until the garlic is fragrant, and the asparagus is tender – the whole process should come together in about 10 minutes or less.   Finally season the sautéed vegetables with some Maldon Smoked Sea Salt flakes and serve.   #asparagus #mushrooms

2/5 The Voices🎙   Meet The Voices - the second category of the Maldon Salt 50.   The storytellers behind the story. The ones who shape how we think, talk and write about food. From critics and columnists to broadcasters, photographers and podcasters - these are the voices that frame the conversation, define what matters and influence what’s worth celebrating.   With an appetite for authenticity, they spotlight talent, question the industry and bring the world of food to life for audiences everywhere. Their words, images and perspectives don’t just document food culture - they shape it.   To all those who inform, challenge and inspire - thank you!👏   ⏰Stay tuned for our next category reveal on the 18th May. 🔗Can’t wait? Explore the full list via the link in our bio.   #Maldon50 #TheVoices

Lyonnaise potatoes.💛   Golden edges. Sweet, slow-caramelised onions. And that unmistakably touch of Maldon Garlic Sea Salt.🌿✨   Simple ingredients. Deep flavour. Absolutely delicious.   Ingredients: 400g waxy potatoes, we used new potatoes 50g unsalted butter 4 tbsp olive oil 2 white onions, finely sliced 1 tsp Maldon Garlic Sea Salt flakes, plus extra to serve Cracked black pepper A small handful of parsley, roughly chopped   Method: Start by slicing the potatoes into 2cm thick slices, discarding the very small ends. Then place them into a pot of water and bring up to the boil. Let the potatoes boil for 2 minutes - you want them to just start to go tender but still uncooked and firm in the middle. This means they won’t break down when sauteed.   Drain the potatoes and allow them to sit to make sure they are fully dry. Then add half the butter and oil and begin frying the potato slices. You will need to do this in batches to ensure they can all get nice and golden, and crisp on each side. Remove from the pan as the slices cook and then add new ones.   Once all the potato slices are fried, add the remaining butter and oil to the pan and then add the finely sliced onion along with the Maldon Garlic Sea Salt flakes. Fry this for 8 minutes until soft, golden and caramelized.   Finally add the potatoes back to the pan to warm them through, adding some cracked black pepper. Then serve the Lyonnaise potatoes on a serving dish along with an extra sprinkle of Maldon Garlic Sea Salt flakes and the chopped parsley. #lyonnaise #potatoes

1/5 The Disruptors 🔥   Introducing the first category of the Maldon Salt 50 2026: The Disruptors - bold thinkers reshaping the future of hospitality. 👏   In an ever-evolving industry, it’s those willing to challenge tradition who push it forward. From chefs redefining kitchen culture with wellbeing and transparency at their core, to entrepreneurs building entirely new pathways - ghost kitchens, supper clubs, product lines, and digital empires.   They don’t follow the rules. They reinvent them. And in doing so, they expand the very boundaries of what food itself can be.   To the trailblazers, the rule-breakers, the future-makers - thank you for driving this industry forward. 💚   ⏰ Stay tuned for our next category reveal on the 14th May. 🔗 Can’t wait? Discover the full list via the link in our bio.   #Maldon50 #TheDisruptors

SWIPE TO ROAST➡️🔥   Savoy cabbage steaks. Finished with velvety tahini, Maldon Ses Salt flakes, and a refined crunch of chopped almonds.🥬🌰✨   SAVE this recipe!💚   Ingredients: 2x savoy cabbages 2 tbsp olive oil Maldon Original Sea Salt flakes Cracked black pepper A few thyme sprigs 100g of tahini 50ml olive oil 2 tbsp water ½ lemon, juiced 30g roasted almonds A large handful of parsley, leaves picked   Preheat the oven to 180c.   Take each savoy cabbage and slice into 1inch ‘steaks’ to make 4. Discard the smaller pieces of cabbage from the ends – this can be used in another dish.   Place the 4 cabbage steaks onto a baking tray and drizzle with the olive oil, some Maldon Original Sea Salt and cracked black pepper. Add some sprigs of thyme to the tray and then place into the preheated oven to roast for 25 minutes.   To make the tahini sauce, add the tahini to a mixing bowl along with the olive oil, lemon juice and Maldon Original Sea Salt flakes and pepper. It will be very thick so gradually add the water until it reaches a thick creamy consistency – you can add more water if you want it to be looser.   To serve, place some of the creamy tahini sauce onto a place and then top with a roasted cabbage steak. Garnish with some roasted chopped almonds and some parsley. #cabbagesteaks

A celebration of timeless flavour 💚   From soulful dishes rooted in Turkish-Cypriot heritage to recipes that feel effortlessly achievable, @melizcooks has always cooked with heart. Her food brings people together - bold, vibrant and never compromising on flavour.   Meliz reminds us that the final flourish matters most - a pinch of Maldon to elevate, balance and finish with intention.   ⏰Stay tuned, The Maldon 50 2026 list will be revealed 06/05.   #maldon50

Save this recipe for a light and delicious Spring Greens Chicken Pie as you’re going to want to make it. 💚 AD There’s nothing more delicious than a pie, and I’m here to tell you that pies are not just for Winter. This one is full of gorgeous Spring green vegetables and is perfect for supper with a crisp green salad. Nothing better. It’s light and delicate, and perfectly seasoned with @maldonsalt Spring Greens Chicken Pie: Olive oil 800g boneless chicken thighs, cut into small chunks Maldon original sea salt Cracked black pepper 1 red onion, finely chopped 2 leeks, finely sliced 1 courgette, finely sliced 1 bunch of asparagus, roughly chopped 60g butter 60g flour 400ml chicken stock 2 heaped tbsp creme fraiche 100g peas 15g grated parmesan 1 sheet puff pastry 1 egg, beaten 1 tbsp dried tarragon Preheat the oven to 200 degrees (180 fan). Add some olive oil to a large pan - I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon salt and pepper and fry until lightly browned. Remove from the pan and set aside. Add the leeks and onion, season with Maldon and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus. Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins. Stir through the creme fraiche and then add the chicken back in. Add the peas and then the Parmesan. Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon salt. Bake for 20-25 minutes, until the pastry is golden brown and crisp. Serve with a crisp green salad. Or opt for creamy mash and some buttery peas. Gorgeous!

Fire, flavour and fellowship take centre stage.   Christian Stevenson aka @djbbq - is celebrated as the ‘godfather’ of the grill, bringing people together over live fire, a pinch of Maldon, and a deep respect for craft. 💚 Championing emerging chefs, hosting unforgettable live-fire moments, and authoring some of the UK’s most iconic cookbooks - always with good food and good times at heart. A Maldon 50 moment worth revisiting.   ⏰Stay tuned, The Maldon 50 2026 list will be revealed 06/05. #maldon50

YOURS TO WIN!🍳✨   We’ve teamed up with @theoriginalgreenpan.eu to celebrate thoughtful cooking with a prize designed to elevate every meal.   One lucky winner will receive the GreenPan Evolution FryPan 2-Piece Set and Wok in Pine Green, paired with a curated bundle of Maldon Sea Salt.   Crafted with Thermolon™ ceramic non-stick coating, GreenPan’s cookware is exceptionally hard-wearing, PFAS-free, and thoughtfully designed to be smart.   TO ENTER… ☑️Follow @maldonsalt and @theoriginalgreenpan.eu ☑️Like this post ⬇️Answer this question in the comments – what’s your go-to dish?   T&CS: Giveaway ends 30/04, 23:59pm UK time. Entries open to UK residents ages 18 and over only. Multiple entries are allowed. One comment will be selected at random and contacted by @maldonsalt . This promotion is not affiliated with @instagram . #giveaway