Lonely Planet on Modern Welsh Food

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...
BBC Food Programme on Salt

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.’...
Salt-splashed Pizzette

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’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

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...
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...