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.
Five reasons to book a seaweed bath in winter
1) It's all about the contrast As soon as the lid of the barrel is lifted, steam rises into the cool, damp air. The air is cleansing and fresh, almost like a drink, but the 40C water is richly comforting and warm, allowing your muscles to truly relax. 2)...
Cookbooks to give and what to gift them with
Twin Everyday grinder set + Dinner by Meera SohdaThree things we all need, everyday. Dinner and a good grinding of salt and pepper. Meera Sodha's latest book, Dinner is endlessly useful and inspiring. Equally as perfect for estabilshed cooks in need of ideas as new...
‘Cooking water should be as salty as tears’ – an interview with Max Pasetti
Our brilliant Brand Ambassador Anna Shepherd has been busy this autumn, visiting some of her favourite chefs. Here, she caught up with Max Pasetti, one half of brilliant Bristol-based caterers Pasetti + Boote. Anna chatted to Max about seasoning meat and fish, the...
From sea to screen: how we made our first TV ad
We are hugely grateful to have been voted one of Sky TV's Local Heroes, which meant winning our very first TV ad campaign. It goes live on 155 Sky TV channels this October. We took a moment to catch up with Jess Lea-Wilson, our Brand Director (and star of the ad!) to...
Five favourite Halen Môn pasta recipes
Good pasta needs good salt. Adding a sizable pinch of salt to your water is the first and we’d like to argue, the most important part of a great bowl of pasta. You want your pasta water to be ‘as salty as the sea’. Here you'll find five of our very favourite pasta...
The science behind why seaweed is good for your skin
After welcoming thousands of visitors to our wild seaweed barrels, we're used to the glowing reports of what seaweed can do for you - from helping people sleep better, to soothing sore muscles after a lot of exercise. Research shows that these marine plants are packed...
The hottest food trend this summer? Natural smoky flavour
This summer, producers are tapping into the continuing trend for smoky, wood-fired flavours. Consumers’ exposure to fire cooking and global barbecue flavours has grown, driven by the trend for restaurants cooking over open flames, the rise of BBQ social media...
Jen Goss + charity venture Cegin y Bobl
Cegin Y Bobl (The People’s Kitchen) is nothing short of a Welsh food revolution. The right to cook, eat and know food, is something that is at the very heart of Jen Goss's work with Cegin y Bobl and she believes it should be universal. Especially children at primary...
Unusual things to do in Wales
Visitors to Halen Môn often ask us for other recommendations of interesting things to do on the salty isle. There are lots of lists out there but here we've pulled together some of the more unusual places to visit and things to do when you're on Ynys Môn.Explore...
James Chant + Matsudai’s cult ramen
Matsudai started in 2019 as a creative outlet for founder James Chant and since then has delivered tens of thousands of ramen kits to every corner of the UK, been celebrated by culinary heroes as Jay Rayner, Tim Anderson and Melissa Thompson and James has gone on to...