We take pride in making the pure white, crunchy flakes of Halen Môn in a way that marries centuries-old craft with high technology.

Our salt making process begins with pure charcoal-filtered sea water drawn from Wales’ Menai Straits. But before the water ever reaches us it has already passed through two filters: a mussel bed, nature’s finest filter, and a sandbank which ensures no fish or seaweed are unwittingly trapped.

The filtered sea water is gently heated in a vacuum which encourages it to almost boil at a low temperature. As the water releases steam it is concentrated into very salty brine. The steam that is produced is used, in its turn, to heat the brine. When the concentration of salt in the water is high enough we release it into shallow crystallisation tanks.

In the quiet of the night delicate crystals begin to form, first on the surface then sinking as they grow. In the morning we harvest the salt, gently scooping out the flakes. Then we rinse them in brine until they shine with snowy brilliance. Finally, the salt is carefully dried. Now, ten days after we drew it from the sea, the salt is ready to be packed into our distinctive blue and white tubes.

In order that our customers can buy our salt with confidence every part of the salt-making process is strictly controlled. We meet stringent training, hygiene and health and safety standards. In addition, we are one of the few British salt producers to have qualified for Certified Product Status from the Soil Association. To ensure full accountability & traceability every package of salt that we sell is marked with the harvest date and the salt maker’s name.