Take Christmas Lunch to the Next Level Article

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Salt Chefs Craig Cormack and Beau du Toit share one of their secret recipes – 1 hour Cured Villiersdorp Trout served on a Himalayan Salt Block!

Take Christmas Lunch to the next level with The Salt Chef, Craig Cormack

Learn the secret to a memorable Christmas lunch: 1 hour Cured Trout on a Himalayan Salt Block. Featured in Private Edition Luxury Magazine.

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Origins of Salt: Where It All Began

Long before salt lined modern kitchen shelves, it carved out trade routes, built cities, and fuelled empires. Its story starts deep within ancient seas and prehistoric lakes, where evaporated waters left behind glittering veins of mineral-rich treasure.

Making Waves, One Grain at a Time

Food media heavyweight Eat Out has just featured The Salt Road, celebrating not only the restaurant’s 21-year journey but also the launch of its bold new chapter in Doha, Qatar.

This recognition honours the vision of chefs Craig Cormack and Beau du Toit, whose dedication to salt as an ingredient, a preservative, and a storyteller has reshaped how we experience flavour.

A Salty Adventure in Bahrain

Every day of Salt Week offered something new: from press interviews to tasting events, it was a journey into salt’s unique story and culinary potential.

Take Christmas Lunch to the Next Level Article

Still hungry? Here’s more

Origins of Salt: Where It All Began

Making Waves, One Grain at a Time

A Salty Adventure in Bahrain

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