Fans of HM will probably know by now that our Pure Sea Salt Smoked Over Welsh Oak is an essential ingredient in President Obama’s favourite chocolates (watch a Welsh language video of our favourite Gavin and Stacey actor, Stefan Rhodri – AKA Dave Coaches – in Seattle, seeing how they’re made) And indeed, Fran’s Caramels are famous world-over for their beautiful balance of flavours.

But we, both as a company, and as a country, do far more in America than just finish (admittedly exquisite) salted caramels. We have been working closely with our lovely distributors in Maine and the Welsh government, to get our products out there for a few years now, and it seems our hard work is paying off. Our sales co-ordinator Simon spotted lots of HM on a recent trip to New York, including in Dean & Deluca, one of our all-time favourite shops in the world, let alone America.


We were really pleased too, to be featured this month in the prestigious US Speciality Food Association’s magazine, who have just published a brilliant article on Wales’ ‘culinary revolution.’ The article mentions that ‘Wales is hoping to strengthen its food identity around the world, [with the] government working to more clearly brand products as being Welsh so that consumers can immediately understand the origins.’

The article includes an interview with Chef Will Holland, a brilliant chef in Wales who had his first Michelin star before he was 30. Will, who is now at Coast restaurant in beautiful Pembrokeshire, spoke of the fantastic quality of Wales’ raw ingredients, with Welsh Black Beef, and Halen Mon, being two of his favourites. ‘The plain salt is just incredible, the crystals are gorgeous, and you can taste the minerality.’

We may have further to go in strengthening Wales as a brand in the US, but we are making headway, and HM proudly sits alongside other Welsh products in America, including Tregroes Waffles, Llanllyr water, Penderyn whiskey, and Snowdonia Cheese.

In the US, we are delighted to be stocked by Zingerman’s, Victoria Gourmet, and Dean & Deluca, as well as plenty of other high-end deli’s and markets.

Images: Jess Lea-Wilson/ Simon Carter

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