Halen Môn

Halen Môn

Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.

Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand. 

The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics. 

Articles & Recipes

  • Salted Caramel Recipe With Winemaker's Salt

    Salted Caramel Recipe With Winemaker's Salt

    • 3 hours

    • Intermediate

  • Salt Block Salt Caramels Recipe

    Salt Block Salt Caramels Recipe

    • Difficult

  • Salish Smoked Salt Fudge

    Salish Smoked Salt Fudge

    • 30 minutes

    • Easy