Halon Mon
After graduating from Bangor University, where we had fallen in love with each other and the island of Anglesey, we started looking for ways that would allow us to continue to live and work in this area of Outstanding Natural Beauty.
Having supplemented our meagre student grants by growing oysters, our small oyster enterprise evolved into a wholesale fish and game business which we then ran for 12 years.
In 1997, we left a saucepan of seawater to boil on the Aga in our family kitchen and as the salt crystals started to form, we knew we’d struck culinary gold. We started supplying Halen Môn Sea Salt to Swains, our local butchers in Menai Bridge on the Isle of Anglesey.
