From Tide to Table
Sea salt was made on the island of Anglesey up until the late eighteenth century when it was halted after makers were fined for adulterating the sea brine with Cheshire rock salt. Today, we have resurrected this age-old craft by combining traditional hand harvesting with brand new technology to produce the crunchy white flakes of Halen Môn. Unlike our predecessors, however, we don’t add anything.
Using pure charcoal-filtered seawater drawn from the Menai Strait around Anglesey, before the water even reaches our Salt Cote, it has already passed through two natural filters: a mussel bed and a sandbank.
• Once naturally filtered, the salt water is gently heated in a vacuum so it boils at a low temperature.
• Gradually, the water releases steam and turns into a very salty brine.
• When the concentration of the salt in the water is high enough, we release it into shallow crystallisation tanks and leave it there to allow the sea salt crystals to form.
• Once the crystals have formed, we then harvest the sea salt by hand.
• Finally, we rinse the flakes in brine until they shine.
Every part of the sea salt making process is quality controlled to the highest standards so it meets with our strict training, hygiene and health and safety regulations. While the majority of our sea salt is kept pure and simple before being packed, some of it is then blended with a range of the finest ingredients to make our seasoned range or kiln-smoked on-site to create our own bespoke blends.
Our process is unique and has been legally recognised as such under EU law. We are proud to be the UK’s 60th Protected Food Name, are British Retail Consortium (BRC) certified and are one of the few sea salt producers in the country to have qualified for Certified Product Status from the Soil Association. Every pack of sea salt is marked with the harvest date and the salt maker’s initials,so you know that your sea salt was packed by a real person and not some robotic arm in a factory. You can put a face to the initials of who packed your salt by clicking here.