Have you ever thought about why Cheshire is famous for its salt, where that salt came from, and what it is used for? (Only a tiny proportion of UK salt production is used in, and on, our food.) Yes, we all need a little salt in our diets; but how long have humans known this? And where did they get it from?

The Lion Salt Works near Northwich was one of dozens of open-pan salt producers in the area. This illustrated presentation outlines the history of Cheshire's salt industry, details the processes used in its production at Lion and elsewhere, and explains why Lion became an important Industrial Heritage site.

It also deals with:

• terminology; e.g. the difference between lumpmen and wallers, and their skimmers, mundling sticks, happers and lofting spikes
• problems with subsidence, and how the Victorians tried to minimise its effects
• modern methods of salt production that led to the decline of the open-pan process.

Entry is free, though donations to the Lion Salt Works Trust are appreciated.