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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

Alison_small

david_sig

Founders, Halen Môn

Meera Sodha’s Leek + Pea Samosas

To celebrate nearing St David's Day, we wanted to share one of our very favourite leek recipes, by Guardian writer Meera Sodha. It looks like a long recipe, but it is a lot simpler than it looks. Samosas are a brilliant thing to have in the freezer, as they warm and...

Win! A bottle of Jin Môr

Do you like to mix things up when it comes to cocktails? We’re (always!) looking for new ways to drink gin, most especially Jin Môr. This St David’s Day we’ll be giving away a 70cl bottle of Jin Môr to the most inventive, delicious, and beautiful cocktail we see a...

Bespoke Events at Halen Môn

We have had a couple of private events at Halen Môn over the years, as the backdrop of the Menai Strait and Snowdonia is pretty hard to beat.Sea air and mountain views, right on the edge of the Menai Strait. As of 2019, we now have a beautiful tipi, as well as a food...

Anna Jones’ Cavolo Nero Spanakopita

One of our very favourite cooks, Guardian columnist  Anna Jones has shared a celebratory Christmas recipe with us this year from her brilliant Vegetarian Christmas Guide. The guide is so useful if you're wondering what to cook for Christmas Day, or choosing a...

Sam’s Bara Brith

This classic Welsh tea loaf is something we have had on the counter at Llanw/ Tide every day since we opened. It’s squidgy and rich and keeps really well. For one loaf: 1 pint of mixed dried fruit. We use a mixture of raisins, dates and prunes.½ pint soft dark brown...

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Diolch yn fawr! / Thanks very much!