by Jess | Apr 28, 2014 | Blog, Surprise me!
‘My aim is to unite art with science to create something unique and precious’ So says artist Ruth McClees, who has begun experimenting with different sized flakes of Halen Môn in her work with beautiful results. Ruth has been evaporating samples of Halen...
by Jess | Apr 7, 2014 | Blog, Surprise me!
‘Innovation is uncomfortable. Real innovation is awkward to do…you have to leave your comfort zone to be successful.’ (David Lea-Wilson, 2010.) Discuss the role of, and the approach to, innovation at Halen Môn. – so read a recent exam paper at...
by Alison | Apr 1, 2014 | Blog
We have been sending Halen Môn to Japan for some years, and it’s highly prized for miso and soy sauce making as well as eating in its flaky state. And indeed I’ve wanted to visit Japan for a long time. I got very close to it in 2011 and finally reached there in...
by Alison | Apr 1, 2014 | Blog
Firstly, a few facts: •Hong Kong is 5 hours away from half the world’s population.• 7.2 million people live in Hong Kong, with virtually full employment.• The former Portuguese colony Macau is the place where 29.3 million people (60% mainland Chinese, 40% SE Asians)...
by Jess | Mar 14, 2014 | Blog, Surprise me!
Here at HM HQ, we’ve been looking forward a lot recently. To the summer as the weather turns from cold and crisp to cool and bright, to the future as our new saltcote plans become ever closer to reality, and to new and exciting export markets as Alison travels...
by Jess | Mar 6, 2014 | Blog, Producer
We always feel an affinity with food producers who have principles about what they do, and are passionate about what they create. Artisan baker Alex Gooch is no exception to the rule. ‘Good bread takes patience, passion and instinct. The wild yeast starter and...
