Savour the Slow-Paced Side of the Waterways

Cured by Water, Stoke-Cooked by Hand

For over two centuries, Foxton Locks served as the vital, industrial heartbeat of Leicestershire, hauling coal, timber, and salt through the Leicester line of the Grand Union Canal.

At Canal Salt Restaurant, we do not ignore this heritage; we cook within it. Housed in a beautifully restored nineteenth-century coal-wharf shed, our kitchen features custom dry-curing chambers where Leicestershire venison, Hereford beef, and coastal sea trout are aged in blocks of pink Himalayan salt.

We cook with fire, using only seasoned local ash, oak, and sustainable charcoal, infusing every single dish with the unmistakable flavour of British canal-side history.