Desert island dishes: Recipes from the World's Top Chefs - Rilegato

Just sprinkle with Maldon sea salt. --Jamie Oliver

When I say salt, I mean Maldon sea salt. --Nigel Slater

An absolutely pure salt that tastes of the sea. --Delia Smith

The Maldon Salt Company has been producing salt in the UK for 130 years. Its history is long and rich and in the UK Maldon sea salt has become an institution. The key to its continued success lies in the production of a high quality natural condiment that is made using traditional methods. Maldon sea salt is a prestigious and unique product known for its flavour and quality and sought after by the health conscious and gourmets alike. Maldon sea salt has recently been granted the prestigious Royal Warrant by Appointment to Her Majesty The Queen, entitling it to display the Royal Warrant on all products and literature. Jay Rayner is an award-winning British journalist, writer, broadcaster, and food critic. Currently the Observer's restaurant critic, Jay was named critic of the year in the British Press Awards in 2006. He has written for a wide range of British newspapers and magazines such as GQ, Esquire, Cosmopolitan, the New Statesman and Granta and is the author of books including The Man Who Ate the World: In Search of the Perfect Dinner and the eBook My Dining Hell. In addition, he is the food reporter on the BBC magazine programme The One Show and a regular judge on MasterChef. The Academy of Culinary Arts was founded in 1980 and is Britain's leading professional association of head chefs, pastry chefs, restaurant managers and suppliers. Current members of the academy who have provided recipes for Desert Island Dishes include Albert Roux, Gary Rhodes, Frances Bissell, Alan Coxon, Paul Gayler, Adam Byatt, Jason Atherton, John Williams, Brian Turner, Claire Clark, Lawrence Keogh, the Galvin brothers and more than 40 others. His Royal Highness the Prince of Wales is the Patron of the Academy.