In the past, all around Scotland's coastline, fires were ablaze to simmer seawater to create salt which was one of the highest value commodities of the day. The best time for collection "depends on level of the tide, and still settled weather. Naturally, seawater is around 3% saline solution, 3.5 % is ideal" " said Gregorie. Gregorie said: "you are allowed to take so much seawater before you have to ask the Queen for permission, but we are nowhere near that level at the minute." Gregorie said: "We particularly like the flower design, because the thorn in them offsets the flower. Initially, we tried thorns but it looked like Alcatraz." The couple believe the process has been worth it, to turn their crazy dream into a reality. "It has taken a long time, 15 years, to get to this stage," said Gregorie.

The final stage is to take the salty brine, add some gentle heat to create crystals of sodium chloride with natural trace elements.These versatile mobile pressure washers enable easy washing/spraying of yards, graffiti, gardens, pavements, stairs, roofs, machines, facilities etc. Includes 20m hose reel. Hot water option available. Although it is the same simple process as hanging your up clothes outside to dry, Gregorie explains that: "It is a dark art, which depends on how fast the wind blows, air humidity and wind direction with the ideal being 45 degrees from the prevailing wind, however, the Scottish weather is not always predictable." The water is then transported to their holding tanks, before being filtered and circulated. It is then pumped to the top of the tower at a rate of 1000 litres per hour, moving slowly through the tower until the salty brine reaches around 22% salinity. Then they could begin to look at different locations and work out the best conditions for the process to work, in all types of humidity and weather. The brine is pumped through the tower and moved by a series of taps. The process

Environmental concerns are at the heart of the project, to create an entirely natural product and building the tower took a lot of effort, Gregorie explains that no one has done it ever before.

Taste test

Pre-Wet’ is the process of combining granular and liquid de-icing materials to treat roads and footways. The technique has been used globally since the 1980’s and widely in the UK for over 20 years. Pre-Wet enables Councils, Local Authorities and Highway Operators to realise massive cost savings whilst maintaining a highly resilient response to winter conditions. I'm not quite happy, I'm still searching for the perfect size of salt crystal and tinkering with that part of it. To find the crystal size we want, make it easy it is to crush with your fingers, delicate enough not to leave clumps but still looks nice.

Gregorie and his wife Whirly are the owners of a unique structure which stands proud in the coastal landscape, looking like something out of a fairy-tale or a set from a Tim Burton film. Gregorie first became aware of salt evaporation or graduation towers about 15 years ago and after some research headed to Germany to visit them. Seeing them up close, began his obsession with tower building began and it has taken them 15 years to get to the point they are at now, with a fully functioning salt graduation tower producing a finished product.

The process

With two 12V twin pumps, the Spraystriker has an output of up to 36Lmin providing ample power to treat footways, pathways and other areas in which traditional granular treatment is not desirable. The 2 metre spraybar has 14 nozzles which can extend the spray width to 5 metres. The pumping system and CPU unit is protected inside an easy to reach stainless steel housing and is designed for use with a range of de-icing and agricultural liquids. The couple are really hoping that everyone in Ayrshire can get behind and support their unique artisan salt venture as it grows. Taste test Here in our village, the community has come together, our little shop has been really doing the job: delivering, vegetables, shopping, and takeaway curry deliveries" and he hopes that continues versus the convenience of aimlessly wandering about a supermarket."