Salt Pot by Brickett Davda
Although the scale of these small salt pots is difficult to distinguish from the photograph, unless you are on a very calorie restricted diet they might prove too small for something substantial!
What they are great for though is the suggested use as a salt bowl, whether you are a Maldon person, a Halen-Mon person or a generic table salt person. You can either keep the bowl next to your hob or stove to add salt from as you are cooking or you could have one on your dining table as an extremely elegant vestibule for salt and or pepper.
Another undervalued (in my opinion) use for bowls of this small dimension is that from which you launch an egg into the water if you are making poached eggs. I always use the method that Nigella recommends whereby you firstly place some white wine vinegar in such a small bowl, swill it around the bowl and then tip into the water. The remaining vinegary residue in the bowl means that when you crack an egg into it is seizes the white ever so slightly which helps it to keep its shape when it is poached. it might be codswallop but the process is quite satisfying anyway!
Along with the rest of the range by Brickett Davda they are handmade from earthenware in Jo’s studio in East Sussex.
You can see the whole range of products that we stock by Jo here.