Sea salt was made on the island of Anglesey up until the late eighteenth century when it was halted after makers were fined for adulterating the sea brine with Cheshire rock salt. Today, we have resurrected this age-old craft by combining traditional hand harvesting with brand new technology to produce the crunchy white flakes of Halen Môn. Unlike our predecessors, however, we don’t add anything.

Using pure charcoal-filtered seawater drawn from the Menai Strait around Anglesey, before the water even reaches our Salt Cote, it has already passed through two natural filters: a mussel bed and a sandbank.