ABOUT

Benjamin Lloyd, Chef.

Cooking food is often a bigger endeavor than we tend to think.  Whether we are harvesting blackberries or a lamb, these products have taken years to develop and grow.  It’s our job to highlight and draw out the best qualities of every ingredient that comes through our doors while utilizing every part of them.  

We do not take our role lightly at The Salted Slate: we do not cut corners, we do not compromise. 

Ben@SaltedSlate.com

HOURS OF OPERATION

Closed Mondays.

Photography by Sage Brousseau and Adam Baffoni.  Design by Gaia Cornwall.