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

Alison_small

david_sig

Founders, Halen Môn

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...

St David’s Day Sweet Leek + Celery Sea Salt Tart

This special St David's Day tart celebrates one of Wales' distinctive emblems: the humble leek. Making it with slow cooked leeks and our Pure Sea Salt with Celery makes it wonderfully savoury. A lovely midweek dinner or a perfect spring lunch outside if the...

Bitter Leaf + Buttermilk Salad

Serve this salad for jaded winter palates when the delicate bitter lettuces are at their best. Try and track down the Castelfranco variety (pictured) if you can - it’s speckled with pink and has a less intense flavour than purple radicchio. But any bitter lettuce will...

Smoked Water Pretzels

These take a little effort but are well worth it. Savoury and moreish, the smoked water adds something special. Delicious with butter, hard cheeses and all kinds of cured meats and pickles. Best eaten on the day you make them. 500g strong white bread flour10g Pure Sea...

Christmas Opening Hours

Halen Môn is now closed for Christmas. We will resume tours and internet order despatch on 2nd January 2019. Best wishes from all the team for a very happy Christmas and a healthy 2019/  Pob ddymuniad am y Nadolig a’r flwyddyn newydd 2019.      ...

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Diolch yn fawr! / Thanks very much!