Cultural Heritage Legacy Initiative Partnerships

Menu

gray computer monitor

Winslow Heritage Conservation Legacy Consulting

Where the story begins Winslow Salt Legacy.

Edward Winslow Senior (1570-1628) was a owner of a brine salt pit in Droitwich and a Salt Marshall producing salt by extracting the brine salt below the town of Droitwich.

Winslow’s work as a Salt Marshall influenced over the decades playing an important part of Droitwich’s history at its peak during the industrialisation of salt producing in Droitwich’s history and the surrounding districts became the largest Salt producer in Europe.

Droitwich Salt is still produced today.

Expert guidance on preserving historical Winslow Legacy with the Salt Brine from Droitwich.

Working partnership with Hotels in Worcestershire, creating a collection of dishes to boost tourism in Worcestershire.

Globally, there are just over half (54%) of the consumers agree that they are “foodies” Culinary Tourism Market Size & Trends The global culinary tourism market size was estimated at USD11.5 billion in 2023 and is projected to grow at a compound annual growth rate (CAGR) of 19.9% from 2024 to 2030.

The market growth can be attributed to the increasing consumer spending on travel & tourism, tourists’ desire to try food products made of locally sourced ingredients, and increasing food travellers exploring new cultures through food worldwide. The primary driver of market growth is the rise in desire to explore local dishes and gain more insight into the destination, history, culture.

Edward Winslow Worcestershire Recipes

Column

Cookery Educational Book

Introducing a Edward Winslow Worectershire Recipes Book can instatanilly bring a location in the World to a World audience.

The book shall cover the history of the area, a tourist route map of places of interest, and showcase traditional recipes that highlight the culture and flavors unique to Worcestershire.

Create an insight of a history partnership hotel and a culinary unique bespoke display of their renowned heritage and gastronomic innovations, by the resident hotel's chef.

Come and join us decoverying history and legacies.

Column