In 1997, 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. 

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

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Founders, Halen Môn

We’re opening – with extra precautions

We are so pleased to be opening our shop and cafe for takeaways. From July 11th our shop will be reopening, and our cafe is already open for takeaways. Unfortunately, we are not currently running Behind the Scenes Tours. Opening times from July 11th: Wed-Sun 11-3pm To...

Bacon, Potato and Sea Beet Tart with Smoky Flaky Pastry

This tart uses our oak smoked water in the pastry which gives it a wonderful savoury depth.  Sea beet is a wild vegetable that grows all along the beaches of Anglesey, but if you can't find any then spinach works just as well here.  You will need: A 23cm tart case,...

Asparagus on Toast with Soft Boiled Eggs + Herbs

Whilst our cafe is not able to open to the public as normal, we're doing boxes of delicious provisions for local collection and delivery, and all the ingredients in the below recipe are available at the moment. Serves 1 1 handful of asparagus spears1 organic or...

BBQ Lamb Leg with Flatbreads, Yoghurt + Herbs

Lamb, flatbread and yoghurt is a combination of textures and flavours that never fails to feel summery, whether you cook them on a hot griddle pan or BBQ. Using our Oak Smoked Water brings another dimension to the both the yoghurt and the flatbreads. We use basil and...

Charred Pineapple with Oak Smoked Sugar + Dark Rum

Pineapple is one of our absolute favourites on the BBQ - it instantly makes you feel like you’re on holiday.  See also: peaches with scorch marks, drizzled with honey. If you don't have access to a BBQ at the moment, no fear, as the pineapple will work nicely in a hot...

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Diolch yn fawr! / Thanks very much!