No. 14Autumn 2026
Hollin
Salt
- The salt pans at Morrow Ness
- Brine, slowly
- Forty winters of smoke
The new issue is out
No. 14Salt
Autumn 2026 · 132 pages · Published quarterly
The lead story
Places
The salt pans at Morrow Ness
For three generations the Marsh family has raked sea salt by hand from a strip of tidal flat that most maps leave blank. Ada Marsh shows us how slow a summer can be.
Words by Elin Varga · 3 min read
Read the storyPlaces
p. 12: The salt pans at Morrow Ness
For three generations the Marsh family has raked sea salt by hand from a strip of tidal flat that most maps leave blank. Ada Marsh shows us how slow a summer can be.
Food
p. 34: Brine, slowly
Everything a pickle needs is salt, water and time. Our food editor on the jars that line her kitchen from September to spring, with a recipe for the simplest one.
Craft
p. 48: A short history of the salt cellar
For centuries the dish that held the salt told everyone at the table exactly where they stood. Then it shrank, got a lid and disappeared into the shaker. A small object, and a long story.
Conversations
p. 60: Forty winters at the smokehouse
Ida Brann has smoked fish in the same brick shed at Saltcote since 1986. She talked to us about oak, patience, and why she still won't use a thermometer.
Essays
p. 76: What the tide leaves
Twice a day the sea writes a line along the beach and then rubs it out. An essay on walking the strandline, and on the things we only notice once they're washed up.
You can't hurry salt. The sun does the work. All I do is wait, and rake, and wait.
From the archive
Latest stories
Essays
What the tide leaves
Twice a day the sea writes a line along the beach and then rubs it out. An essay on walking the strandline, and on the things we only notice once they're washed up.
Words by Sam Ashby · 2 min read
Conversations
Forty winters at the smokehouse
Ida Brann has smoked fish in the same brick shed at Saltcote since 1986. She talked to us about oak, patience, and why she still won't use a thermometer.
Words by Ruth Calder · 2 min read
Craft
A short history of the salt cellar
For centuries the dish that held the salt told everyone at the table exactly where they stood. Then it shrank, got a lid and disappeared into the shaker. A small object, and a long story.
Words by Owen Hale · 3 min read
Food
Brine, slowly
Everything a pickle needs is salt, water and time. Our food editor on the jars that line her kitchen from September to spring, with a recipe for the simplest one.
Words by Marta Quell · 3 min read
Back issues
On the shelf
Every issue stays in print until the last copy goes. A few are already gone; their stories are all here.
All issues
Subscribe
Four issues a year
Posted to your door a week before the shops, with every story online as well. Cancel whenever you like.
Digital
£24a year
- Every story online, new and old
- The issue as a PDF on publication day
- The Sunday Letter
Print & digital
Most readers£48a year, four issues
- Four printed issues, posted free in the UK
- A week before the shops
- Every story online, new and old
- 10% off back issues
A year as a gift
£52paid once
- Four printed issues to someone else
- A card from us with the first one
- You choose the issue it starts with
The Sunday Letter
Every other Sunday, a short letter from the editors: what we're reading, what's on the desk and one story from the archive. Free, and easy to leave.