Anna Jones’ Garden Toasts
A vibrant recipe from our favourite cookbook of the last year: The Modern Cook's Year. ---- These little toasts are a riot of colour and represent all that is great about our gardens in spring. The first radishes, roasted until they sweeten, the sweet peas, and some...
A Party Fit For a Queen (‘s award)
A year ago, we had a party to celebrate winning the Queen's Award for Sustainability. The sun shone, the Marram Grass made some deliciously seasoned canapes, and we finished with salted caramel ice cream from our favourites at the Red Boat. Thank you to everybody who...
Salt-cured Root Vegetables
This recipe calls for a brine cure to soften and essentially begin to cook the roots before they’re griddled. They have a bright, spicy flavour and a deliciously tender texture, contrasting brilliantly with the smooth, cool strained yoghurt. We used beetroot, carrots...
Lonely Planet on Modern Welsh Food
'If you’ve been to Wales, you’ll for sure have tried bara brith, the tea-steeped fruit loaf that takes the edge off a soggy day’s hillwalking. And you might’ve loved or hated laverbread, the seaweed puree that garnishes many a cooked breakfast. Travelling these hills...
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 Pure Strong Brine we spritz over the dough. Eat them on a warm evening with a cold glass of wine. For the pizza dough: 500g strong white bread flour 1 x 7g fast action packet of yeast 1 teaspoon caster sugar 4 tablespoons...
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...
World’s ‘Best Ingredient’ comes from Anglesey
Our Smoked Water has been making waves for a couple of years now, but last week we were incredibly excited to hear that we'd won an award for the 'Best Ingredient' from the World Food Innovation Awards. The judging panel were impressed that it is 100% natural, more...
