The Times - Times Magazine - Gordon Ramsay, 18 November 2006
Last month Sarge and Angela Hartnett went to the Salone del Gusto, the celebration of slow food held every two years in Turin, and they have come back full of stories about the amazing produce on offer. I know there is a groundswell of support for the movement in this country promoting the idea that food should be produced in harmony with nature and with an eye on quality more than price but you just have to look at the scale of the event over there to see how much we lag behind. It's quite clear that the Italians lead the world in the slow food movement....................................

Having said that, British producers certainly did us proud and were probably the largest foreign contingent. There were plenty of suppliers we were already familiar with but plenty more we weren't, each of them passionate about what they produce. There was the Real Ale Society, who had built a temporary pub to show the Italians that beers like Black Sheep Special or Summer Lightning are every bit as good as continental lager; Dorset Pastry, who make the most fabulous all-butter puff pastry; Yorkshire Game, who supply plenty of top London restaurants; and the chap from the Anglesey Sea Salt Company, dishing out samples to show it's not all about "fleur du sel". This is what it's all about, producers taking absolute pride in their finished product.

The Financial Times - Carolyn Lyons, 8/9 July 2006
Carolyn wrote 'Shake out a few flakes of Halen Mon and you get a heap of perfectly shaped crystals, bright shards that catch the light and look like snowflakes... It's no wonder Halen Mon has become the latest must-have ingredient for foodies and top chefs such as Ferran Adria at El Bulli, the Spanish restaurant considered to be the world's best'

The Daily Telegraph - Taste of Britain, 4 March 2005
They wrote 'Sea salt might sound an unexciting product but Halen Mon is anything but'

The Daily Mail - Night & Day Magazine - Tom Parker Bowles, 7 November 2004
Tom wrote 'The wonderful Halen Mon is made up of jagged shards and lumps and has an astonishing pure taste'

The Guardian - Louise Tickle, 20 November 2004
Louise wrote 'Peering inside the nifty little cardboard tube, you will discover organic handmade sea salt..........resulting in wondrous piles of snowy white flakes'

The Daily Post - David Jones, 25 August 2004
David Jones wrote 'It is one of the iconic food products from Wales - sold in some of the finest stores in the world and used as an ingredient in many gourmet restaurants'

The Daily Post - Dylan Jones-Evans, 21 January 2004
He wrote 'Halen Mon......present an image that Wales can produce the best quality goods in the world'

The Daily Mail - Night & Day Magazine - Tom Barker Bowles, 13 July 2003
He wrote 'it's certainly the first time I've seen smoked salt. The smoked adds a subtle depth to the Welsh Halen Mon salt'

The Independant Saturday Magazine - Sybil Kapoor, May 2003
Sybil Kapoor wrote 'Halen Mon is a relatively new sea salt that is causing an appreciative stir in cooking circles. It has been taken up by chef's'

The Sunday Telegraph Magazine, 30 March 2003
In the food section 'Halen Mon, by the Anglesey Sea Salt company is a fine example but it's the company's smoked sea salt that has become Food Notebook's addiction - it's alluring combination of savour and smoke sets off.....'

Daily Mail Weekend Magazine, 4 May 2002
In his shopping section, John Torode of Smiths of Smithfield, said that Halen Môn was
‘one of the best sea salts available'

The New York Times - Food Stuff - Florence Fabricant, 23 January 2002
She wrote 'The newset designer sea salt comes from Wales; Halen Mon is an excellent, snowy white salt that's more flaky than crystalline'

Country Living Magazine, January 2002
In it’s A-Z of British Food, Country Living cites Halen Môn as being 'Highly sought after’ and that ‘….the clean, natural flavour kick-starts to taste buds.’

The Guardian - Food On The Net - Matthew Fort, 29 June 2001
'Quality sea salt as recommended by Delia Smith together with a spiced version is available'

Financial Times - Phillipa Davenport, 11 November 2000
‘The brilliant white flakes boast a distinctively clean saltiness that feels and tastes very pleasing on the palette.'
She continued 'until recently, there has been only one salt, from Maldon in Essex, that patriotic British food lovers have sought by name. Now Maldon now has a fair rival in Halen Môn, sea salt from Anglesey. Halen Môn may be a latecomer, but it has made up for lost time with dedicated hard work and skillful marketing. In its four years of life, it has become a best seller.'

The Times - Salt of the Earth - Lauris Morgan-Griffiths, 11 November 2000
wrote 'What the consumers seem to appreciate (of Halen Môn) is the texture of the flakes - the soft crystals are sprinkled, rather than ground, over food - and that Halen Môn is additive free.'
 
The Times - Which salt? - Henry Harris, 16 September 2000
In an article about salt in general, Henry Harris had this to say about Halen Mon.
‘Course, irregular chunks of sea salt from Anglesey is my first choice. Whether crushed over a grilled steak or on a boiled egg, it is a salt addict’s dream.’

The Times - Chic and Stylish - on the cheap! Henry Harris, 22 July 2000
In his weekend column for The Times, he details how to have a chic but cheap(ish!) wedding. Having recommended you hire a mobile fish and chip van and serve your fish and chips in newspaper - The Times of course! - He then says the next three important additions are Anglesey Sea Salt, Champagne vinegar and a glass of Krug Champagne to wash it down with.
Sounds interesting - if anyone else has any more unusual ideas for serving Halen Môn, let us know.

Western Mail - Gilli Davies, 17 June 2000
'(The) trace elements, normally deficient in mass-produced salts that undgergo refining on an industrial scale, essential for a healthy body metabolism, are present in Halen Môn. The flavour of Halen Môn is totally natural and gives a far deeper range of nuances that alert the taste buds'

Financial Times - Hugo Arnold, 20 May 2000
'Where would you be with a potato and no salt? I have been an unashamed devotee of Maldon sea salt..., but now am a convert to salt from the Anglesey Sea Salt Co: delicately flavoured, soft crystals ..that even my five-year old son describes as "yummy" '