Pulse.
SALT was born out of our love for the hospitality industry. Our guiding principle has always been that food, beverage and hospitality are the most powerful tools to tell brands’ stories and ultimately create joy.
Our first-ever publication is a culmination of this vision. It’s a showcase of powerful storytelling — ideas we feel will shape the industry to come and highlight some of the most exciting talent right now.
What you can expect:
Interviews exploring our love for hospitality.
In-depth conversations with hospitality leaders.
— A little taste of whats inside
Nancy’s Cauliflower Steak.
A legend in the kitchen, Nancy Silverton has long been celebrated for her artistry with simple, honest ingredients.
She shares her recipe for cauliflower steak.
The Death of Cocao?
We sit down with Richard Corrigan and David Carter to ask: can today’s restaurant openings ever reach that level of legacy of The Ritz, Bentley’s, Rules, and other storied tables?
Building to last?
Cocoa has always been more than just food. It is myth and memory, culture and celebration. But it’s in danger of becoming a luxury commodity. We explore the innovations
Pushing the boundaries of Creativity in food.
In hospitality, creativity extends far beyond the plate. It's in the service, the room, the soundtrack, the logo on the wall... In a world of hype and copycats, how do culinary creatives bring true, original thought to their diners?
Pour a drink, pull up a chair, and start reading.
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