A PRESENTATION on the new Droitwich Salted Fudge – the first product to use the town’s brine in almost a century – was unveiled last night (Monday).
Those who attended the annual mayor making meeting at Droitwich Community Hall, Heritage Way, got to sample the confectionery, made by Wychbold Fudge.
And, as an added bonus, they also got to try some salted butter made by town-based Churchfields Farm, which has become renowned for its ice cream.
Patrick Smith, who organises the town’s Food and Drink Festival and is a member of the Spa’s Brine Heritage Group, gave a short presentation on the resurgence of the brine, the fudge and other products in the pipeline.
He said: “After being dormant for a long time, Droitwich brins is back.
“We want to give the town’s salt the importance it used to have and the big prize of course would be returning the Brine Baths to the town.”
Patrick said following tests, led by Coun Bob Brookes and the Droitwich Salt Company, not only was the brine, which has a salt content of 25 per cent, proven to be fit for human consumption, it was also shown to have less contaminants than drinking water and was completely clear when extracted.
He added the brine and the pumps were owned by Wychavon District Council and the tender process would soon be started to find a local company to manufacture the salt.
He said among the products being mooted, as well as the fudge and salted butter, were crisps, chocolate and salted beef, adding he had visited a firm in Northern Ireland where beef was cured in a salt cave – something he added that could be achievable in Droitwich.
His final words: ‘Watch this space’ were greeted by applause from those gathered, no doubt, equally enthusiastic that Droitwich brine could put the town firmly on the map.
