Finding a piece of heaven at Salt & Pine in Tentsmuir Forest

There could be no more idyllic a spot than the border between the sand and trees at Tentsmuir Forest in Fife.

Ben and Margaux Larg

It is here that Margaux and Ben Larg have opened Salt & Pine, their seaside takeaway which has been created from an old shipping container.

“We’re surrounded by pine, dunes and sea breeze,” says Larg, 30.

“The beach and forest are quiet and stretch for miles. There’s ample space to find your little piece of heaven”.

Margaux, originally from Nice, works alongside Ben, 38 - a trained joiner, who helped convert the shipping container “from just a metal box to an awesome takeaway cafe”. It was originally The Crepe Shack, established in 2011, but they’ve used lockdown to completely re-brand and relaunch and are due to open under the new name in time for Easter.

“We didn’t want to only be associated with crepes,” says Margaux. “We wanted to be able to experiment with new food and promote a lifestyle”.

To suit their surroundings, where you’ll find roe deer, red squirrels and seals basking on the sandbars, their plans include talks with Local Energy and Zero Waste Scotland.

They’re hoping to become the first off grid beach café relying on solar and wind energy by the end of 2021.

Salt & Pine, Tentsmuir Forest

As far as food goes, they’ll offer pots of creme brulee, salads, coffee and fresh juice, all served in eco-friendly and recyclable packaging.

Fans of their original incarnation needn’t worry, as they will still sell crepes, with gluten free and vegan options available.

Expect fillings including stewed apple, cinnamon and Biscoff and S’more (Nutella, biscuits and marshmallows) or savoury versions with chorizo, cheddar, spinach and chilli jam.

They use local suppliers for their dairy products and chutneys, and hope to soon work with organic farms to receive deliveries of fruit and vegetables.

Salt & Pine, Tentsmuir Forest

The lockdown restrictions have also meant that customers are more used to braving the elements, when it comes to having lunch outside.

“People are spending more time outdoors - cycling, running or walking their dog - and are looking to grab some food while out and about,” says Margaux. “For us, it does get quite chilly in the winter and we have had a few frosty days where everything is frozen solid. Even though it gets quite challenging, it’s all part of the love of nature”.

As part of their transformation, they’re hoping to organise a series of al-fresco events

There will be yoga classes, outdoor dining experiences, and movie nights under the stars, though the dates are yet to be confirmed.

“We are still awaiting a government announcement and easing of lockdown to finalise plans,” Margaux says. “However we would love to tie in our grand opening day with a big spring beach clean”.

While we wait for Salt & Pine to open, their online shop is already up and running. To fit into the lifestyle brand ethos, there are sustainable products, including organic sweatshirts and T-shirts, and prints of Tentsmuir and the surrounding areas. Worth buying, perhaps, as a reminder of their little piece of heaven.

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