Twenty one years ago, we had a go at making our own sea salt by leaving a saucepan of Anglesey seawater to bubble away on the ancient Aga in our family kitchen. As the salt crystals started to form, we knew we’d struck culinary gold and Halen Môn was born. Sometimes, things just start like that.

Today, Halen Môn remains a family company and we continue to be all about provenance, product and people. We are very particular about where we make our sea salt, how we make it and whom we get to harvest it. We believe that this is the best sea salt money can buy. And we’ve even been given Protected Designation of Origin status which puts our sea salt up there with the likes of Champagne and Parma Ham. We think people who appreciate good food appreciate good sea salt to season it with. And we believe that Halen Môn is a vital ingredient in any food lover’s kitchen.

We hope you feel the same and enjoy exploring our site as much as you do cooking with our sea salt.

Alison & David Lea-Wilson



Founders, Halen Môn

A Supper Club to Celebrate the opening of Tide/ Llanw

Earlier this month, we held our very first supper club at our new outdoor cafe, Tide/ Llanw.  We hosted a small gathering of guests, including writer and campaigner Hugh Fearnley-Whittingstall of River Cottage (where our chef, Sam Lomas, trained) who spoke before the...

Hugh Fearnley-Whittingstall Opens our Outdoor Cafe Tide/ Llanw

Earlier in the month River Cottage writer and campaigner Hugh Fearnley-Whittingstall came to our Saltcote to open our new outdoor café, Tide/ LLanw. Tide/ Llanw’s head chef, Sam Lomas, worked at the world-famous River Cottage teaching cookery classes before joining...

HRH The Duke and Duchess of Cambridge visit Halen Môn

Halen Môn was delighted  to host a visit from the Duke and Duchess of Cambridge, on a return visit to Anglesey last week. The Duke and Duchess of Cambridge returned to their previous home in North Wales to meet individuals and organisations in the region who are...

Tide/ Llanw Opening With Hugh Fearnley-Whittingstall

Next weekend we are celebrating the opening of our new outdoor café, Tide/ Llanw at Halen Môn, with River Cottage’s Hugh Fearnley-Whittingstall. Come and join us for complimentary coffee and cake on Saturday 11th May between 11-12, where Hugh will also be signing...

Smoky Pork Shoulder with Hardy Herbs

The smoked water lends a distinctive savouriness to the meat here. A delicious dinner. Serves 4-6 1 piece of fatty pork shoulder weighing around 1.5kg2 small onions, skin on, sliced in halfA generous selected of hard herbs such as sage, thyme, rosemary and bay4 cloves...

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Diolch yn fawr! / Thanks very much!