Halen Môn sea salt with celery seeds is the perfect way to give your Bloody Mary cocktails a twist. Garnish sauteed mushrooms, homemade hash browns and breakfast eggs with these sea salt flakes with earthy, bitter notes.
Use this flavoured sea salt as a garnish for quail eggs, or sprinkle over slices of buttered sourdough.
About 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.
Ingredients: Halen Môn pure sea salt PDO (85%), celery seed (15%)
Allergy advice: For allergens, see ingredients listed in bold.
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