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  • ‘Pinch Me’ Tin

  • Pure White Sea Salt 250g

  • Smoked Water 100ml

  • Signature Ceramic Jar with 100g Pure White Sea Salt

  • Pure Sea Salt Smoked over Oak 100g

  • Halen Môn Salted Caramel Spread 200g

  • Pure White Sea Salt 100g

  • Pure Sea Salt with Roasted Garlic 100g


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

BBC Food Programme on Salt

'Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.' (Spoiler: the...

Salt-splashed Pizzette

Individual pizzas, deliciously crisp from the Liquid Halen Môn we splash over the dough. For the pizza dough: 500g strong white bread flour 1 x 7g fast action packet of yeast 1 teaspoon caster sugar 4 tablespoons olive oil 1 tablespoon Liquid Halen Mon or ½ teaspoon...

We’ve won a BOFTA!

We have been exporting our products since 2001 when we joined forces with an American distributor. Today, Halen Môn  is enjoyed across the world, but nearly 17 years later, we still get excited when we see our salt overseas, whether it be in Australia, France or Hong...

Bonfire Baked Beans

Spring in the UK has yet to arrive properly, and in this latest cold snap, we want something filling and warming to fill the gap. These easy homemade smoky beans hit the spot - eat them piled on griddled sourdough or toasted crumpets with plenty of salted butter....

Smoky Welsh Ale Rarebit

Made with hoppy Welsh ale, our favourite cavern-aged Dragon Welsh cheddar and our very own Smoked Water, this is dream-like cheese on toast. Serves 4 1 tsp dijon mustard 50ml Welsh ale 25g unsalted butter 175g cavern-aged Welsh cheddar 2 egg yolks A handful of snipped...

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Diolch yn fawr! / Thanks very much!