The Island of Anglesey is blessed with some of the most scenic and spectacular coastlines in Wales. The seawater around the island is clean, pristine, and rich in nutrient-dense trace elements and minerals.
Seventeen years ago, aquarium owners, Alison and David Lea-Wilson came up with the idea of using this precious natural resource, which was already an integral part of their business, to produce high quality sea salt. In 1999, the couple started supplying their sea salt to Swains, a local butchers in Menai Bridge under the brand name Halen Môn. As they developed their fledgling business, Alison and David honed their craft and perfected their skills to become expert sea salt producers.
Fast forwarding to 2014, Halen Môn has grown into a national and global brand whose products are enjoyed by both chefs and food lovers alike. The company’s gourmet sea salts and associated products are stocked by delicatessens and purveyors of fine food around the UK. As well as producing their signature Pure White Sea Salt, Halen Môn also produce a comprehensive range of versatile flavoured salts in flavours such as umami and vanilla.
Akin to other exclusive foods and culinary ingredients that are indigenous to specific geographical locations, ‘Anglesey Sea Salt’ was recently given Protected Designation of Origin (PDO) status. This special legal status recognises Halen Môn as having unique qualities that are linked to its origins and the way it is made.
I spoke to the company’s co-founder Alison about Halen Môn and the story of their Anglesey Sea Salt. You can hear the interview in full by clicking on the play button below.