Job vacancies – Branch Manager Bath

posted on October 31st, 2014 by Janet


We have an exciting opportunity at our Bath store for a new Branch Manager to join the team.

The successful candidate will need to have previous retail management experience and be hard working, enthusiastic and a great people manager.

For more details please see the job description.

The deadline for applications  is Friday 14th November 2014.

Please fill out the Seasalt Job Application Form and send to

Job vacancies – all positions Hereford, nr Gloucester

posted on October 31st, 2014 by Janet


We are looking for passionate, hardworking individuals to work in our new Seasalt shop in Hereford. Candidates must have previous retail experience and pride themselves on delivering exceptional customer service.

For more information on the positions available see the job descriptions below:

Branch Manager - Job description
Assistant Manager - Job description
Senior Sales Advisors - Job description
Sales Advisors - Job description

Application form for all jobs

Please send all applications to:
The closing date for applications is 29th November 2014

Behind the Scenes of Our Christmas Shoot

posted on October 31st, 2014 by Laura Ellis

Have a sneaky peek at some of our great ‘behind the scenes’ shots from our 2014 Christmas collection!


A Fishy Delight From Nathan Outlaw

posted on October 31st, 2014 by Laura Ellis

Stargazy pie originates from Mousehole and is traditionally eaten in the village on the eve of December 23rd, as part of the festival of Tom Bawcock. It celebrates his heroic catch in very stormy winter weather that prevented the villagers from starving.

We’ve teamed up with top chef, Nathan Outlaw to bring you a modern twist on the famous pie. This recipe– for four individual pies rather than one big one – uses mackerel rather than pilchards and leaves out the traditional potato and egg.

To make this fishy delight you will need:

4 medium mackerel, gutted and butterflied, tails intact

For the pastry

250g plain flour, plus extra to dust
1 tsp fine sea salt
250g very cold butter, cut into cubes
About 125ml ice-cold water
Egg wash (1 egg yolk beaten with 2 tsp milk)

For the filling

50ml light rapeseed oil
3 rashers of smoked streaky bacon, derinded and diced
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
40g plain flour
50ml cider vinegar
100ml cider
100ml fish stock
150g hog’s pudding, diced
3 tsp chopped chives
Cornish sea salt and freshly ground black pepper

  1. To make the pastry, combine the flour and salt in a bowl. Add the butter and rub in using your fingertips, until the butter cubes are smaller and the dough is grainy. Add enough water, a little at a time, to bring the dough together. Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes.
  2. Roll out the pastry on a lightly floured surface to a rectangle, about 30 x 20cm. Fold into three, as if folding a letter to go into an envelope.
  3. Turn the pastry 90° and roll out and fold as before, then wrap the pastry in cling film and chill for 30 minutes. Repeat the same two roll, fold and turns once more, then wrap and chill for a further 30 minutes. The pastry is now ready to roll.
  4. To make the filling, heat a saucepan over a medium heat and add the oil. When hot, add the diced bacon and cook for 4 minutes until golden. Add the shallots and garlic and cook for 2 minutes, stirring occasionally. Add the flour and cook, stirring, for a further 2 minutes.
  5. Gradually add the cider vinegar, cider and fish stock, stirring as you go. Bring to the boil, lower the heat and simmer for 5 minutes, stirring occasionally to ensure it does not catch. Add the hog’s pudding and chives, then take off the heat.
  6. Season with salt and pepper and divide between 4 individual pie dishes. Clean the edges of the dishes and leave to cool.
  7. Roll out the pastry into 4 ovals or rounds (large enough to cover the pie dishes) and put back into the fridge for 10 minutes to firm up.
  8. Heat your oven to 200°C/Gas 6.
  9. Cut the tails from the mackerel and set aside. Check the fish for any pin bones and season with salt and pepper.
  10. Lay the fillets on top of the cooled filling. Brush the rims of the dishes with egg wash and position the pastry lids over the filling. Trim away excess pastry but don’t be too tidy – you’re after a rustic look! Place them in the fridge until ready to cook.
  11. Bake the pies for 15–20 minutes until the pastry is golden. Cut a hole in the top of each pie and insert a fish tail. Pop back into the oven for 5 minutes, then serve immediately, with a green salad or vegetables.


Nathan Outlaw’s Fish Kitchen (Quadrille, £20)
Photography by David Loftus

category: food, Recipe
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Halloween pumpkin carving

posted on October 31st, 2014 by Laura Ellis

Every Halloween we carve pumpkins into scary looking faces and these creepy creatures peer out from windows and doorsteps up and down the street.

The tradition started hundreds of years ago in Ireland, when people would hollow out turnips and potatoes and put a light in them to ward off evil spirits. When Irish immigrants moved to America they started using pumpkins, and that tradition is still alive today.

Did you know the traditional name for our carved pumpkins is ‘jack-o’-lantern’? The name is of British origin and dates back to the 17th century, translated it means ’man with a lantern’.

Although many people still carve pumpkin faces with triangle eyes and a jaunty mouth, here at Seasalt we thought we’d give it a Cornish twist and use one of our many lighthouses as inspiration, they’re a great place to host a spooky party! We’d love to see your weird and wonderful creations so don’t forget to share them on Facebook, Twitter & Instagram.

Carved Pumpkins

Carved Pumpkins

Remember, Remember the 5th of November

posted on October 30th, 2014 by Laura Ellis

“Remember, remember, the 5th of November; gunpowder, treason and plot; I see no reason why gunpowder, treason; should ever be forgot.”

Bonfire Night was originally celebrated as a commemoration for foiling the grizzly plot to blow up King James I of England and other Parliament Members. Guy Fawkes, along with several others, had devised a plot to blow up the King and the Members of Parliament by setting light to gunpowder hidden beneath the Parliament. Read the rest of this entry »

Job Vacancy – Part Time Sales Advisor St. Ives

posted on October 24th, 2014 by sian


We are looking for a part-time sales advisor to join us at our St. Ives shop. You’ll need to be highly motivated, customer focused, flexible and able to work weekdays/weekends and school holidays. 

For more details please see job description.

Sales Advisors (Part Time): you will need to be flexible and able to work weekends and school holidays.

The deadline for applications for the permanent positions is Tuesday 4th November 2014.

Please fill out the Seasalt Job Application Form and send to

Win a lovely shopping break in Woodbridge!

posted on October 24th, 2014 by Laura Ellis

Milsom_Rep_Day3_Kesgrave_12  Kesgrave Hall

We’re very excited that our friends at the beautiful Kesgrave Hall have kindly offered one lucky winner and a friend a lovely shopping break to help celebrate the opening of our new shop in the lovely riverside market town of Woodbridge in Suffolk.

The break includes two night’s dinner, bed and breakfast at Kesgrave Hall, a bottle of Prosecco on arrival and afternoon tea. Plus we’re going to throw in a £150 Seasalt voucher for you to spend in our new shop!

The prize includes:

• £150 Seasalt voucher to spend in our brand new Woodbridge shop

• Two nights stay at the 4* Kesgrave Hall

• Complimentary mini-bar stocked with soft drinks

• Bottle of Prosecco on arrival

• A 3-course dinner for two people in the Brasserie each night with views of their open kitchen

• Breakfast each morning

• Afternoon tea including sandwiches, scones with jam and clotted cream and a selection of delicious cake

For those of you who are new to Woodbridge, it’s a beautiful market town in Suffolk right at the top of the River Deben.

One of our favourite things to do when we go to Woodbridge (apart from shopping!) is to take a gentle stroll along the beautiful riverside to look at the boats, feed the ducks and take in the lovely views of the river including the beautiful Tide Mill, one of the oldest working tide mills in the country.

Our shiny new shop is just a short walk away from the river in Market Hill. The town has a lovely bustling feel with a great variety of cafes, pubs and Michelin-starred restaurants.

Woodbridge is a lovely place to take a weekend break so why not enter our competition to win this fabulous prize?

Enter here!


Seasalt Pumpkin Patch

posted on October 22nd, 2014 by Laura Ellis

If you’ve visited one of our shops this week you may have noticed the big, colourful pumpkins beautifying our windows!

Our very clever Window Team have been hard at work making autumnal vegetables from felt to feature in our pumpkin patch themed windows for October and November.

Pumpkins come in a multitude of shapes and sizes and so do ours. The carrots even have their roots still attached!

We think the windows also look great for Halloween so don’t forget to pop by and take a look. Double, double, toil and trouble…

Homegrown carrots carrots2 Pumpkins1 Pumpkins3 veg window window2


Job Vacancies – Sales Advisors Sidmouth

posted on October 21st, 2014 by sian


We are looking for two highly motivated and customer focused part time sales advisors to join our team in the Sidmouth store. We have 2 permanent positions available: one 12 hour contract and one 18 hour contract. You will need to be flexible and able to work weekdays/weekends and school holidays. 

We are also looking for temporary Christmas sales advisors to work with us over the festive period.

For more details please see job description.

Sales Advisors (Part Time): you will need to be flexible and able to work weekends and school holidays.

The deadline for applications for the permanent positions is Friday 7th November 2014.

Please fill out the Seasalt Job Application Form and send to