National Salt Awareness Week 2009 High-Profile Supporters and Organisations
Academy of Culinary Arts
"The Academy of Culinary Arts is delighted that the dangers of a high salt diet and the amounts of salt being eaten outside the home are being highlighted in the forthcoming National Salt Awareness Week. We fully support the event and, while we acknowledge that a certain amount of salt will be used in every recipe, we urge all chefs to think carefully about the unnecessary, excessive amounts some tend to add to their dishes."
Peter Hardens, Hardens
"Harden's is pleased that the dangers of a high salt diet and the amount of salt in foods eaten outside the home and particularly in restaurants is being highlighted in the forthcoming National Salt Awareness Week. Too many chefs brainlessly over-use this cheapest of flavour enhancers, and we fully support the event and urge all chefs to think about how much salt they add in cooking, and how they could season their food more intelligently."
Raymond Blanc OBE
Chef/Patron of Le Manoir au Quat' Saisons and holder of two Michelin Stars.
"I believe that good food does not need more than the very lightest of seasoning - there is no reason for good chefs to mask the flavour of their ingredients by adding too much salt. Remember herby, sour, bitter and acid are also wonderful catalysts of flavour. I fully support CASH and their 2009 Salt Awareness Week. Let's all eat better by going easy on the salt."
Galton Blackiston
Owner of Michelin-starred Morston Hall Hotel and Restaurant
"I am very conscious about the amount of salt in my cooking and I tell my chefs to watch the amount of salt in their cooking, too. Salt is the cardinal sin!
Salt can ruin food if too much is added during cooking and over-salting is common. There is an art to seasoning and salting something properly.
I will always add the amount of salt that I know the food needs in cooking but would rather that people have the choice to add salt at the table to suit their own taste preferences. Everyone's tastes are different so I would prefer to leave the choice to the customer."
Anton Edelmann
"I am pleased that the dangers of a high salt diet and the amount of salt in foods eaten outside the home is being highlighted in the forthcoming National Salt Awareness Week. I fully support the event and urge all chefs to think about how much salt they add in cooking".
Gordon Ramsay
"I am pleased to support National Salt Awareness Week and the important issues it raises. A high salt diet poses many health risks and I urge all chefs to consider how much salt they add to their dishes"
Gerald Roser
Chairman of the MasterChef GB
The Master Chefs of Great Britain are delighted that the use of salt outside the home is being highlighted by CASH . For many years we have been urging chefs to use less salt in their cooking (Losalt) and we are pleased to back this campaign.
Elizabeth Carter, Editor of The Good Food Guide, says:
"The Good Food Guide applauds the many independent chefs and restaurateurs who are looking to reduce salt levels without compromising on quality or flavour. We fully support the forthcoming National Salt Awareness Week and the work it's doing to encourage further efforts in providing healthy and tasty choices."
Brian Turner CBE
'Salt is necessary in the diet and great for the taste of the food we serve in our restaurants but as in many things, excess is not good. I am pleased that the dangers of a high salt diet and the amount of salt in foods eaten outside the home is being highlighted in the forthcoming National Salt Awareness Week. I fully support the event and urge all chefs to think about how much salt they add in cooking.'
Antony Worrall Thompson
"I am pleased that the dangers of a high salt diet and the amount of salt in foods eaten outside the home is being highlighted in the forthcoming National Salt Awareness Week. I fully support the event and urge all chefs to think about how much salt they add in cooking".