Bradford on Avon
Food & Drink Festival


Posted on June 11, 2021


Like many great things, it began over a BBQ…

There’s simply nothing like poking some increasingly plump and blackened sausages around a hot grill to get the creative juices flowing. It seems a long time ago now but since that first meeting Fin & Dan have been on a food mission ever since.

From the years spent on the road making giant pizzas at UK festivals, to building their own epic oil barrel BBQs and catering some exclusive one off events, it’s fair to say that the boys have been busy feeding the masses from the off.
Salt of the Earth sees the pair also putting down roots and building from the ground up. In tandem with the Smokery the team are creating a green project, which will oversee the regeneration of Sparrow’s Rest Farm into a no dig market garden and provide an annual rotation of fruit and vegetables. It will also promote the benefits of growing micro greens, wild and medicinal mushrooms and much more in small spaces. Salt of the Earth’s ambition is to share this knowledge with the local community whilst producing high quality seasonal ingredients.
Salt of the earth will be as much a community experiment as a business one. The plan is to educate and develop people’s understanding of the possibilities of small growing projects and smoking practices. All the while learning from our triumphs… and our fair share of mistakes.

”We are both so excited for what’s to come and really can’t wait to grow and evolve into a business which gets its strength from its surroundings.” Fin Curran