About this Event
Hosted by Ryan Chetiyawardana, the evening brings together leading craft experts Gregorie Marshall (Blackthorn Salt), Maddy Norval (Dornoch Craft Vinegar), and Angela Clutton (food writer, cook, and presenter). Together, they’ll explore how these everyday ingredients are being redefined through artisanal techniques.
The panel will dive into the key differences between mass-produced and craft salt and vinegar, discuss the growing resurgence of vinegar driven by fermentation and health trends, and share their favourite ways to use these ingredients.
As always, there will be three delicious Mr Lyan Studio cocktails and S&V inspired snacks served throughout the event.
Expect plenty of inspiration to level up your kitchen game, don’t miss this one!
The Panel:
Gregorie Marshall, Blackthorn Salt
With a background in architecture and a 150 yr old salt-importing family business, Gregorie and his wife, Whirly, co-founded Blackthorn Salt. This combined Whirly’s passion for sustainability and history, and their shared love of great food.
They built Scotland’s first Thorn Tower next to the sea in Ayrshire, which is ideally placed to harness the power of coastal winds and sun to dry off 90% of sea water and help to create beautiful sea salt crystals.
Maddy Norval, Dornoch Craft Vinegar
With a background spanning premium hospitality, farming, and artisan food production, Maddy has spent the past year developing a product that sits at the intersection of Scotland's whisky, seafood, and beef traditions.
Her small-batch craft vinegars are made through full double-fermentation, from scratch — not infusion or blending. Working in close partnership with Thompson Brothers Distillery in Dornoch, Maddy uses authentic malt wash and ex-whisky casks to create barrel-aged vinegars with genuine Scottish provenance.
Angela Clutton, Food Writer, Cook and Presenter
Her debut book, The Vinegar Cupboard (2019), won the Jane Grigson Trust Award, two Guild of Food Writers Awards, was shortlisted for the André Simon Food and Drink Awards, and was named Debut Cookery Book at the Fortnum & Mason Food and Drink Awards. Angela’s subsequent titles are Borough Market: The Knowledge (2022) and Seasoning – How to Cook and Celebrate the Seasons (2024).
She has worked extensively with Borough Market as a writer, recipe developer, demonstration cook and host, presenting the Borough Talks podcast and online cookalongs with leading chefs. Angela is co-director of the British Library’s annual Food Season and a regular interviewer at Wimbledon Book Fest.
Event Venue & Nearby Stays
Mr Lyan Studio, 153-155 Hoxton Street, London, United Kingdom
GBP 12.00
