Get In Touch

How to get in touch with us here at The Salt Box

Find us on the Priory Farm Estate in South Nutfield, Surrey, UK

Multi award winning cookery school and woodland dining just 30 mins train from London

CONTACT US

info@wearethesaltbox.co.uk

01737 902 912

What 3 Words Location

VISIT US

Red Oak Barn
Priory Farm Estate (Gate 3)
Sandy Lane
South Nutfield
RH1 4EJ
Surrey, UK

Meetings and viewings by appointment only

OFFICE HOURS

10:00 AM – 2:00 PM
Tuesday – Friday

WHERE TO STAY

For a selection of options on where to stay, click here.

Please note we are often running events and courses through the day and evenings, so may not always be available to answer the phone. The best way to get in touch is to pop us an email, or leave us a voicemail and we’ll be sure to get back to you as soon as we can.

thesaltboxuk

Wild Food Adventures🌲
Award-Winning Feasts Over Fire 🔥
Woodland Cookery School 🪓
Founded in 2017 🪵
Book Now for 2021 📆
Surrey, GB

Throwback to last April when our small business fe

Throwback to last April when our small business featured in @countrylivingmag in their 35th Anniversary Edition!

We had the pleasure of welcoming the Country Living team at our Bluebell supper at the wonderful @thegreenescapeuk in Spring 2019, before we’d moved into our premises here on the @prioryfarmestate and when our feasts were roaming in and around Surrey 🌱.

Although it may not have been the finest timing for a feature, smack bang at the beginning of lockdown #1, we have welcomed many new faces to the Salt Box family who first found out about us through the feature 🔥.

Head to our stories for a peak at a few photos of the evening they joined us!

🔥 We're Hiring! 🔥 Are you a passionate, har

🔥 We're Hiring! 🔥

Are you a passionate, hard-working individual with a passion for food and the great outdoors? As we rekindle our fires here at The Salt Box, we'll be sharing a number of new roles over the coming weeks.

Joining our team is the perfect opportunity for an enthusiastic and confident individual who wishes to get stuck in with a growing business. We currently have the following roles available:

💻 Office Assistant (Part-Time)

🌲 Events / Front-Of-House Support (Freelance)

Find out more on our website - head to the link in bio.

Photo by @simon_weller.

🚨 New dessert alert 🚨 Rhubarb and custard

🚨 New dessert alert 🚨

Rhubarb and custard brioche doughnuts!

A rich brioche dough, proved overnight. Fried until golden and then dusted in a wood aven root spiced sugar, giving the doughnuts a nice warming clove flavour.

Once cooled they’re stuffed with a rhubarb & magnolia jam and whipped custard. A little scattering of crushed ginger biscuits and dried rose petals from the garden for a flash of colour.

You’ll be seeing a lot more of these little beauties over the year, full to the brim with seasonal and wild ingredients.

We’d love to know what your favourite doughnut flavour is, let us know below.

#doughnut #jamdoughnut #rhubarbandcustard #rhubarb #custard #dough #brioche #desserts #pudding #teatime #wildfood #wildfooduk #foraging #foraginguk #hedgerow #foodforfree #sweettooth #feast #thesaltboxuk #feastoverfire #woodlandtreats #jam #donuts #donut #doughnutsofinstagram #donutsofinstagram

One thing is certain, we have all learned a lot th

One thing is certain, we have all learned a lot this past year. We’re confident that the pandemic will drive positive change for us all.

More than ever, we are all spending more time outdoors and more time in the kitchen, and less time fulfilling obligation after obligation. Our all time favourite combination!

And whilst we have sorely missed being unable to host our feasts over fire beneath the trees over the past few months, so many of you have been taking the time to explore your local hedgerows and fields, foraging for ingredients to enjoy at home!

An opportunity to scroll less and stroll more.

It’s also been a wonderful time to truly appreciate locally sourced and seasonal ingredients, remembering that the world may not be able to supply us with infinite resources. Taking the time to choose wisely and invest in your local community, such as discovering your neighbourhood bakery, coffee roasters or fruit and veg growers. There’s truly never been a better time to support local.

Once the world shifts again, as it inevitably will, we hope we all remember to hold onto some of our newfound habits, profound realisations and rediscovered hobbies.

Just imagine, this could be our wake up call to get back to nature 🌿.

Photo by @simon_weller 📷.

Our Breakfasts in the Woods are BACK! 🔥 Launch

Our Breakfasts in the Woods are BACK! 🔥

Launched earlier this evening, upcoming event dates include 👇🏻.

Sunday 25th July
Saturday 25th September
Sunday 6th November

Our breakfasts guarantee a warm welcome, locally roasted coffee and a morning feast from our flickering flames, inspired by seasonal ingredients, locally sourced from the very best of Surrey and Sussex farmers and producers.

We would highly recommend booking as soon as possible if you’re keen to join us 🔥 limited tickets and dates available.

Photo by @joeallenpreston 📷.

Last week saw us spending three days back in the w

Last week saw us spending three days back in the woods with the team at @tiltedhue, working on a pretty exciting new project we can’t wait to tell you all more about!

We cooked up six new dishes over the fire on our @countryfirekitchen, fuelled by @kindwooduk and featuring loads of new ingredients from a range of amazing local businesses.

It was fantastic to be back in our woods after such a long break - a taste of things to come as we rekindle our fires with our first Woodland Supper next Thursday 🔥.

As always, a huge thanks to Josh and Polly from @tiltedhue for their patience and support - being behind a camera is something we’re both gaining confidence with but still find incredibly petrifying!!!

Wild garlic is a big player in our kitchen, it’s

Wild garlic is a big player in our kitchen, it’s a wonderfully versatile plant with a nice gentle garlicky hum. It’s super easy to substitute into most recipes and it’s just bloody delicious too!

One way of preserving wild garlic for months to come, is by lacto fermenting it. The brilliance of lacto fermentation is that all you need is two ingredients, the star of the show in this case wild garlic and then some salt… super easy. You can absolutely add in extra flavours and seasonal twists, fish sauce for depth, gochujang for a kimchi vibe, other wild herbs and spices. The fermentarium world really is your lobster!

The simplest form of lacto fermentation is to create a salt water brine and submerge your chosen food into it. For our ferment we are going to create a brine by drawing out the moisture held within the wild garlic using salt.

Adding salt to our plant matter and giving it a good old massage will hopefully draw out enough salty garlicky brine that it will submerge the garlic once weighed down. We can if we need to top up the brine with a little filtered water.

The critical part of the recipe is the quantity of salt. A 2% brine is the perfect environment for most firm vegetables and plant matter to ferment without them becoming overly salty. However cucumbers and peppers which are more prone to moulding will need a higher percentage of salt between 3% and 5%.

The term lacto comes from lactic acid which is produced when the bacteria starts to break down the sugar held within the vegetable. The specific bacteria we wish to thrive is lactobacillus. This is found on the surface of leaves, vegetables and fruits and occurs naturally around us but also within us too!

The lactobacillus feeds on the sugar in the fermenting food to turn these sugars into lactic acid and carbon dioxide. This forms an acidic environment for the fermentation to take place whilst removing the oxygen held within the jar. The lactic acid produced is a natural preservative and will inhibit the growth of any harmful bacteria.

If you’re keen to give it a go, there’s a recipe up on our website (head to the link in our Bio to get there!)

Photos by @simon_weller.

#wildgarlic #ramsoms

*Giveaway 🔥* As lockdown restrictions ease an

*Giveaway 🔥*

As lockdown restrictions ease and we can welcome friends and family to our gardens, we’ve teamed up with @kindwooduk for a fantastic #feastoverfire giveaway.

Keen to brush up on your fire cookery? Learn the art of cooking with fire and smoke in a relaxed and informative environment on our online course.

Along with our cookery course, one lucky winner will also receive a selection of @kindwooduk products (including firewood, kindling and natural firelighters) so that you can cook up a feast using the most planet-friendly firewood. @kindwooduk logs are cut and kiln dried using renewable energy generated from a bio-gas plant - with nothing used from the grid - so the process is carbon-negative.

What do you need to do to enter?

Like our page here @thesaltboxuk.
Like @kindwooduk.
Tag a friend you’d love to cook up a #feastoverfire with.

Entries close this Friday at 20:00 GMT.

Winner will receive access to our Online Cooking Over Fire Course, as well as 1x Hessian Sack of Logs, 1x Kiln Dried Kindling and 1x Natural Firelighters from @kindwood.

Winner will be selected at random and will be notified within 24 hours of the giveaway closing. Must be 16 or older. UK residents only

This giveaway is not sponsored, endorsed, or administered by, or associated with Instagram.

Photo by @henry.catling 📷 .

Cooking Over Fire 🔥 - new course dates for 2021

Cooking Over Fire 🔥 - new course dates for 2021.

At The Salt Box, each and every menu, supper or event is centred around the flames. Whether it’s cooking our food, warming our guests or simply providing light for us to work by, we are never far from a fire. And yet the skill of creating fire has been lost to the convenience of lighters, matches and an ever-more-sophisticated range of camping gear!

With this course, we aim to restore this ancient skill and demonstrate how an outdoor feast tastes far better cooked over a crackling fire.

Join us beneath the trees to learn the ancient skill of creating and cooking over an open fire. We’ve added a few new dates to the diary, tickets available for the following 👇🏻.

Wedn 19th May
Sun 30th May
Wedn 14th July
Thurs 15th July
Sunday 19th September
Saturday 27th November

Find out more and book your seat on our website (head to the link in our bio) 🔥.

After months of bare hedgerows and bleak woodlands

After months of bare hedgerows and bleak woodlands, foraging at this time of year provides so much energy, nourishment and warmth as spring starts to unfurl 🌸.

Foraging is so more than just indulging in nature’s larder - now more than ever, more and more of us are finding contentment and peace in our natural environment 🌱.

Blossom is popping up on every corner - a welcome sight that feels so positively timed with the next stage of lockdown restrictions easing here in the UK. In our baskets we have been picking wild cherry, plum, magnolia and blackthorn blossom for syrups, liqueurs and infusions - leaving plenty for fruiting and our wildlife, of course.

Wild ingredients feature in all of our menus, and a wild wander for ingredients always features at each and every one of our cookery courses. Keep your eyes peeled for a number of new foraging events coming to our events calendar very soon too!

A few months ago, our man cub turned 10 and he ask

A few months ago, our man cub turned 10 and he asked for an axe for his birthday. We said we would think about it, and think we did. After all, turning 10 is a big deal, double digits and his first decade conquered 💥.

We couldn’t be prouder of the little man - not just our little ray of sunshine over the past year but also top of the ranks on Team Salt Box.

Here he is with his very first @hultafors axe, proud as punch - chopping wood for our upcoming feasts and courses.

He spends a lot of time with us out in the woodlands. I could have just given him one of the many axes I have and once he’d learnt how to use it safely I would buy him one of his own. After spending some time deliberating, I realised that he needed one of his own, something he would take sole responsibility of. I figured that if he looked after it well it could last him a lifetime and be something he could potentially pass on to his own children one day.

Yes, he is young but we are firm believers that children need to experience risk in a controlled environment. They don’t need to be wrapped up in cotton wool, they need to be out in the great outdoors learning how to thrive, controlling the risk around them. Developing hand eye coordination, strength, confidence, dexterity and the ability to solve problems.

We taught the man cub the basic skills he requires and allow him to continue practice in a controlled environment giving him guidance only when he needs it.

Top priority on his weekend wish list was wood chopping, so we now have all the kindling we need to stoke our fires for upcoming courses and events, lovingly chopped by this little dude 🖤.

Photos by @henry.catling 📷 .

#axe #woodchopping #kindling #myfirstaxe #hultafors #mancub #thesaltboxuk #feastinspirerewild #wild-adventures

Gorse and primrose gimlet 🌼. Featuring our gor

Gorse and primrose gimlet 🌼.

Featuring our gorse flower and lime syrup, @distillersofsurrey Aromatic Gin, egg white for frothiness and a fresh wild primrose to top.

It’s been a long week - with a few new challenges to navigate - so an evening of cocktail testing (purely for research, of course) seemed like just the thing to do!

We welcome all of our guests at our Woodland Feasts with a seasonally and wildly inspired cocktail - we’ve been bottling lots of wild infusions over the past year, which are patiently sat in the shelf waiting to be enjoyed - we can’t wait to share them with you all very soon 🔥 🤞🏻.

Wishing you all a fantastic weekend!

Photo by @simon_weller 📷.

#gimlet #wildgorse #primrose #wildcocktail #wildflowers #thesaltboxuk #wildfoodadventures

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Where to find us

Our Woodland Glen is a 7-10 min walk from our car-park, with an uphill section.

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We Are The Salt Box Ltd. is a company registered in England and Wales with company number 11053792.
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