Halen Môn

Halen Môn

The Halen Môn story began in 1997 with Alison and David Lea-Wilson boiling seawater on their Aga—a simple experiment that would restore an ancient craft to Anglesey and bring a forgotten word back into the English language. When they built their purpose-designed “saltcote”, they revived a term that had been removed from the dictionary, giving new life to the traditional building where salt is made.

But this wasn’t mere nostalgia. The couple secured a unique license from the Crown to abstract water from the Menai Strait —pristine Atlantic waters swept in by the Gulf Stream, filtered naturally through mussel beds that clean the water multiple times daily. The water is so pure that even the notoriously finicky seahorses from their nearby aquarium happily breed in it. The family checks salinity daily before piping the water across to their property, where years of studying traditional Japanese salt-making methods informed their custom-designed crystallization tanks and meticulous

hand-raking techniques, with careful attention to humidity at every stage. Their dedication earned recognition at the highest levels. In 2014, Halen Môn became one of the UK’s first food products to receive Protected Designation of Origin status. They received the Queen’s Award for Enterprise in 2017 for their sustainability efforts, and in July 2023, achieved B Corp certification after ten months of rigorous verification.

A salt with an almost sweet taste, free from the bitter aftertaste caused by added anti-caking agents —pure, clean crystals with no chemical notes. This is salt as it should be: a finishing touch that delights in its simplicity and precision

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