HALEN MÔN BLOG
Expect interesting and delicious articles on everything from how to use our pure sea salt to eco-friendly gift ideas, how to season like a chef to flavoured salt recipes.
Win! Two tickets to Abergavenny Food Festival + a lesson in Salted Caramel
A highlight in our festival calendar has always been Abergavenny Food Festival. A celebratory weekend in a picturesque town with so many of our favourite chefs, producers and friends. It returns this year over the weekend of 15th – 16th September to celebrate its 20...
A Panad with…Michael Zee of Symmetry Breakfast
When Michael and Mark were first together, Mark was working long hours and breakfast was the only meal they would be sure to share. It's fair to say that what started as a way to enjoy quality time together has turned into a worldwide phenomenon, and now we, along...
We’ve won a BOFTA!
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...
Bonfire Baked Beans
INGREDIENTSServes 4 2 tablespoons olive oil 2 red onions, finely chopped 2 garlic cloves, finely sliced 1 teaspoon paprika 1 teaspoon fennel seeds, roughly ground in a pestle & mortar 1 tablespoon soft brown sugar 1 tin cannellini beans 1 tin borlotti beans 1 tin...
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...
A Panad with…Food Writer Jenny Linford
We first came across Jenny when she was researching her latest book, the brilliant The Missing Ingredient. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar...
Saltings – a poem by Steve Griffiths
To celebrate the beginning of 2018, the Year of the Sea in Wales, we asked Steve Griffiths, our favourite local poet, if we could share his beautiful piece entitled 'Saltings.' --- The taste that sea-salt opens up: its slow, white bolt from the blue. The taste you...
A Panad with…Baker Tom Herbert
We first met Tom at the Do Lectures several years ago, but it feels like we've known him forever. An accomplished fifth generation baker, he has a contagious enthusiasm for sourdough that had Alison in the kitchen not a week after meeting, baking her very first loaf. ...
‘Smoked water from Wales is taking the culinary world by storm’
In the past couple of weeks, our Smoked Water has been featured in several well-regarded publications. Our thanks go to Richard Vine in the first instance, who wrote the original piece for Bloomberg. Bloomberg: “For anyone else, you would say, ‘No, you don’t normally...
Edible Manhattan: Seaweed, Salt + Dragon’s Breath
The following is an extract from an article published in Edible Manhattan, written by Matthew Karkutt. --- Traveling to Wales with five food media folks and four chefs felt like a certain fantasy novel. Like any good fellowship on a quest, it required a map at its...