Books: Do Sea Salt – The Magic of seasoning

The most important ingredients of all!


Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it’s not just about flavour, these crystals contain trace elements needed for our very survival.

The new book, Do Sea Salt will change the way you think about salt – and how you use it. Written by the founders of Halen Môn, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover:

  • How to season your food properly;
  • The role that sea salt plays in our health;
  • How to make your own sea salt.

With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.

Small details

  • Written by a trio of award-winning salt makers
  • Insight into why salt is the most important ingredient in any kitchen
  • Features 20 delicious recipes – all with a salty kick
  • Stunning colour photography throughout
  • Out on the 2nd of May 2019

Halen Môn (which means Anglesey salt) is sold in high-end delicatessens and supermarkets like Harvey Nichols, Fortnum & Mason, Waitrose and Marks & Spencer – and loved by renowned chefs

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Alison and David Lea-Wilson started Halen Môn, the Anglesey Sea Salt company, in 1997. They have always made a living from the sea — first as fishmongers, then aquarium owners — and been fascinated by the process of making sea salt. In 2017, Halen Môn won the Queen’s Award for Sustainability, and in 2019, Alison and David were awarded MBEs for their services to business. Their daughter, Jess, is a writer and designer who has worked in the food industry her whole working life.


One must never underestimate the power of salt: life, nourishment, and certainly flavour. Anyone, including chefs, can learn how to master the finesse of salt from this book.’

Daniel Boulud, chef and restaurateur

‘The best salt in the world comes from Wales… Internationally renowned chefs like Blue Hill’s Dan Barber use Halen Môn’s pure, flaky salt in their kitchens.’

Condé Nast Traveler


The one-of-a-kind behind the scenes tour is recommended for anyone interested in salt’s place in our history, culture, food and in what makes Halen Môn Sea Salt PDO (Protected Designation of Origin) the world’s finest seasoning. Led by a trained guide the tour includes a tutored salt tasting and lasts approximately 50 minutes. You will have the opportunity to visit the new award-winning Saltcote and Visitor Centre, it lies on the banks of the Menai Strait in an Area of Outstanding Natural Beauty, next door to Anglesey Sea Zoo in Brynsiencyn.


Bi-annual magazine on food that shapes culture


Learn how true artisan ice creams are produced, and how this differs from industrially produced varieties with Alex Fubini, MD at the Ice Cream Union, in London. Flavours on offer: banana split, dulce de leche, mango sorbet, cornflake, pistachio, raspberry sorbet, vanilla, salted caramel, and much more on top of the traditional, popular ones like vanilla, chocolate…

For the past twelve Ice Cream Union have been producing ice creams and sorbets for many of London’s top restaurants, as well as some of the city’s most influential chefs. They are now excited to bring us a range of the finest flavours with the opening of their first parlour. Being a stone’s throw away from Sloane Square station, on Pavilion Road, amongst many other artisan delights. Here you can try some of their 20 flavours and some on a rotation slot available according to the season or limited edition.

The origin of ice-cream
Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been indisputably credited with its discovery. The earliest evidence of anything approaching ice cream being made was in China in the Tang period (A.D. 618-907). Buffalo, cows’ and goats’ milk was heated and allowed to ferment.

This ‘yoghurt’ was then mixed with flour for thickening, camphor (yes camphor!) for flavour and ‘refrigerated’ before being served. King Tang of Shang had a staff of 2,271 people which included 94 ice-men. We know that Alexander the Great enjoyed snow and ice flavoured with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting.

During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavoured with fruits and juices. Thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century.

England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris.


  1. Vitamins, minerals & antioxidants.
    Depending on the gelato, you may have fresh fruit, dried fruit, nuts or cocoa in there, providing an explosion of nutrients! Gelato made with fresh berries are rich in antioxidants. Antioxidants fight free radical damage in your body, which means they are powerful tools for disease prevention. Vitamin C, is important to maintain a strong immune system, great and healthy skin. In ice cream you can also find calcium, iron and vitamin A. Calcium and phosphorus, with about 10% of the adult recommended dietary allowance (RDA), of these minerals can be found in a single, one-half-cup serving. Both calcium and phosphorus promote strong, healthy bones and teeth

  2. Energy.
    Gelato contains carbohydrates in the form of simple sugars, which your body can quickly absorb and use as energy.
  3. Digestive enzymes

Enzymes, such as those in pineapple, help your digestive system work better. In Italy, flavours like lemon sorbet, are actually served between the first and second course at lunch, dinner to cleanse the palate or after the meal to support digestion.

Ice Cream Union

166 Pavilion Road




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