Liquidators appointed at salt firm

By James Ridler contact

- Last updated on GMT

Hebridean Sea Salt has entered liquidation after losing contracts in the aftermath of an FSS investigation
Hebridean Sea Salt has entered liquidation after losing contracts in the aftermath of an FSS investigation
Liquidators have been appointed at Hebridean Sea Salt, after the business ran into difficulties following a Food Standards Scotland (FSS) investigation earlier this year.

Fiona Grant and Lisa Hogg of insolvency specialist Wilson Field were appointed interim liquidators on Wednesday (July 12).

Under Scottish insolvency law, the liquidators were tasked with realising the company assets and distributing the proceeds among creditors.

Calum Jones of Kepstorn Solicitors is acting as legal adviser to Wilson Field, while Ian Maycock of specialist chartered surveyors Charterfields handles asset disposals.

Ceased trading in May

Earlier this year, Hebridean Sea Salt lost contracts and fell into financial difficulty after an investigation by the Western Isles Council, on behalf of the FSS, claimed that 80% of the company’s salt was actually imported table salt.

Hebridean Sea Salt said the media attention lead the business to cease trading in May.

It had previously supplied a number of retailers including Sainsbury, Waitrose, Co-op and exported to the US and Canada through the T K Maxx group.

The FSS’s statement after the investigation said: “This is not simply a case of mis-labelling. It is FSS’s view that, whilst this is not a food safety issue, deception of consumers on this scale is not acceptable and could damage Scotland’s well-deserved reputation for high quality, authentic food and drink products.”

Owner and founder Natalie Crayton strongly disputed that her actions were deceptive and accused the FFS of “bully-boy tactics”. 

Related news

Show more

Related product

Behind Every Kitchen Masterpiece

Behind Every Kitchen Masterpiece

Kancor | 07-Nov-2017 | Application Note

These days most people love cooking and experiencing new cuisines, thanks to their exposure to different global cuisines. Here we are presenting two of...