Bonfire Baked Beans

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

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

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

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

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...

Quick-Pickled Fennel with Lemon Zest + Bay

Quick-Pickled Fennel with Lemon Zest + Bay

Beautiful with cheese, smoked fish, charcuterie 
or gammon. This recipe originally appeared in The Telegraph Magazine. MAKES one large jar 3 small fennel bulbs, trimmed, with any discoloured outer leaves removed 2 tbsp Halen Môn Pure Sea Salt in a Finer Flake 500ml...

Smoked Galette of Stilton, Squash + Thyme

Smoked Galette of Stilton, Squash + Thyme

This wonderfully savoury galette is perfect for a celebratory supper and comes together much quicker than you might think. A wonderful vegetarian tart that everyone will want a slice of. This recipe originally appeared in The Telegraph Magazine. SERVES 4-6 750g...

Anna Jones’ Almond Smoked Salt Blondies

Anna Jones’ Almond Smoked Salt Blondies

These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark brunette. If you like you could use a lighter sugar,...

Blackberry + Sage Pavlova with Homemade Salted Caramel Sauce

Blackberry + Sage Pavlova with Homemade Salted Caramel Sauce

This decadent dessert is an easy and adaptable recipe. Try it with any seasonal fruits and experiment with herbs. If you're short on time, use our Salted Caramel Sauce. Delicious with a glass of dessert wine. This recipe first appeared in The  Telegraph Magazine....

A Panad with…Baker Tom Herbert

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. ...