Cold-Smoked Woodland Salt Trio – Oak, Beech, Fir 
A trio of cold-smoked sea salts shaped by hearth smoke and native woodland – steady, nourishing, and precise, offering depth, balance, and lift for winter cooking. 
 
This trio of cold-smoked sea salts is a study in wood, season, and restraint. Each salt is smoked slowly over a single native wood, chosen not for novelty but for its resonance with winter, place, and the quiet work of the hearth.
 
Cold smoking is used deliberately. Winter is the season of low heat, slow days, and preservation. The smoke here is not meant to dominate, but to carry atmosphere – allowing the salt to remain a true seasoning rather than a spectacle. Each wood brings its own aromatic register and emotional temperature, offering a different way of meeting winter food.
 
Oak cold-smoked salt is the deepest of the three – steady, grounding, and quietly powerful. Oak is the summer solstice tree in Irish tradition. Smoking it at the winter solstice draws those virtues of endurance, courage, and resilience into the darkest part of the year. The aroma recalls warm embers and dry wood, lending strength without heaviness.
 
Beech cold-smoked salt is softer and more rounded. Its smoke is pale and nourishing, with a gentle sweetness that recalls hearth bread and nut warmth. This is the most versatile of the trio – a salt designed for daily use, steady and sustaining through the winter months.
 
Fir cold-smoked salt carries a brighter, vertical note. Resinous and clean, it evokes green needles, cold air, and forest lift. It cuts richness and brings clarity to heavy winter food, offering breath and balance rather than depth.
 
Together, these three salts form a winter seasoning palette – depth, nourishment, and lift. They are meant to sit beside the hearth and be reached for often, seasoning through place rather than trend.
 
Flavour pairings 
Oak – roasted roots, mushrooms, venison, lamb, buttered grains, simple eggs
Beech – vegetables, beans, potatoes, porridge with butter, cheese, breads
Fir – fish, greens, cabbage, lentils, mushrooms, citrus-finished dishes
 
Serving suggestions 
Use as finishing salts at the table or just before serving. Choose the wood according to the character needed – Oak for grounding and depth, Beech for balance and nourishment, Fir for lift and clarity. Designed for regular use in winter cooking rather than sparing display.
 
Storage 
Store sealed in a cool, dry place away from direct heat and light. Use dry spoons. Best enjoyed within 12 months.
 
Winter Hearth Soulfoods – Mother Tongue of the Cailleach Country
The Winter Soulfoods collection is an immersive body of work set in Cailleach country – the boglands of Béarra – approached as ecosystem, archive, threshold, and kitchen. It imagines what it might mean to work from within the Cailleach’s own domain, drawing flavour, nourishment, and craft from deep ground, slow water, turf fire, and time.
 
The bog is not treated as symbol or backdrop. It is a keeper of strata – layers of matter and memory held intact. A place where time is thickened rather than spent. A preservative ground where fermentation, storage, and patience are not techniques, but ways of living in relationship with the land around you, and the land within you.
 
Within this terrain, food is ceremony and commitment. Ingredients are gathered as the year unfolds, worked slowly, and held back for winter – not for spectacle, but for sustenance.
Fermentation, sap-sweetness, mineral depth, bitterness, and gentle heat shape flavours meant to be met with attention, feeding the body deeply, strengthening bones, warming, soothing, and replenishing marrow through the dark months.
 
These soulfoods are acts of natural pace and continuity – ways of staying in relationship with place, season, and deep time. Crafted through hand, hearth, and long devotion, they carry the quiet authority of a path walked faithfully, day after day, in preparation for the dark.