by Jess | Jul 24, 2019 | Blog
We are so proud that Alison, one of our co-founders, has been named one of the top 20 ‘food icons’ of British food and drink by Speciality Food Magazine. She is in some great company – read the full list...
by Jess | Jul 1, 2019 | Blog
Seafood Masterclass 7th September, 6.30pm Come along to Halen Môn for an evening of preparing, eating and learning about the best seafood that Anglesey and North Wales has to offer. Learn some valuable fish and shellfish skills, with snacks and a casual supper...
by Jess | Jun 26, 2019 | Blog, Recipes, Sweets
This recipe is from our brand new book Do Sea Salt: the magic of seasoning, which The Guardian called ‘a wonderful little book.’ — In recent years, it’s become rather fashionable to add salt to chocolate. We supply our sea salt to makers, large and...
by Jess | May 24, 2019 | Blog, News |
Earlier this month, we held our very first supper club at our new outdoor cafe, Tide/ Llanw. We hosted a small gathering of guests, including writer and campaigner Hugh Fearnley-Whittingstall of River Cottage (where our chef, Sam Lomas, trained) who spoke before the...
by Jess | May 24, 2019 | Blog
Earlier in the month River Cottage writer and campaigner Hugh Fearnley-Whittingstall came to our Saltcote to open our new outdoor café, Tide/ LLanw. Tide/ Llanw’s head chef, Sam Lomas, worked at the world-famous River Cottage teaching cookery classes before joining...
by Jess | May 13, 2019 | Blog
Halen Môn was delighted to host a visit from the Duke and Duchess of Cambridge, on a return visit to Anglesey last week. The Duke and Duchess of Cambridge returned to their previous home in North Wales to meet individuals and organisations in the region who are...
by Jess | May 6, 2019 | Blog, Food Festivals
Next weekend we are celebrating the opening of our new outdoor café, Tide/ Llanw at Halen Môn, with River Cottage’s Hugh Fearnley-Whittingstall. Come and join us for complimentary coffee and cake on Saturday 11th May between 11-12, where Hugh will also be signing...
by Jess | Mar 14, 2019 | Blog, Recipes, Smoked Water
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...
