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Our latest must-have sauce ✨ Sweet, sour and gently spicy with the moreish umami tang that you only get from kimchi.

The latest sauce to join our family of condiments is this funky Kimchi Ketchup. A perfectly savoury accompaniment to all your favourite things, including @annashepherdfood killer cheese toastie. We’re particularly excited to try it with our left-over turkey sandwiches over (dare we mention it) Christmas this year too...

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Some classic and some more creative ways to use our Pure Sea Salt.

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Smoky Rum Sour. The brilliance of this cocktail is down to the smoky ice cubes. Adding a few drops of our Smoked Water to the ice cube tray before freezing (alongside some fun aromatics like rosemary, bay and orange peel if you’re feeling fancy), means that as the ice slowly melts in the cocktail, it imparts a subtle smoky depth that complements dark spirits like rum and whiskey.

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5 ways with Oak Smoked Water. Your secret ingredient for gentle, savoury smokiness. Heading out in tomorrow’s newsletter, make sure you’re signed up.

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Never waste a drizzle. This summer, don’t let a drop of our Smoky Dijon Mustard go to waste with @annahalenmon ‘s flavourful tip.

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We first had one of these Mont Blanc coffees in Sydney earlier this year. Perfect for a hot day, with a pinch of Halen Môn, of course.

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5 ways with Chilli + Garlic Sea Salt. It’s been a staple on our shelves for a long time now but if you need a few ideas of how to use our best-selling blend, be inspired by some of these easy ideas. It’s a winner in the heat.

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A jar that makes every single dinner delicious. This useful seasoning lifts everything from salads to grilled meats. It means “everyone” in Welsh and every jar supports @cegin_y_bobl a Welsh charity on a mission to get the nation cooking. A simple, flavour-packed spice and salt blend designed to make everyday cooking easier, from crispy roasted potatoes to your favourite tomato salad.

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A perfectly pink, Salted Cherry Sour just in time for #WorldGinDay this weekend. Muddling the fruit with salt and syrup extracts lots of juicy tartness from the cherries whilst amplifying their flavour, in the same way a pinch of salt brings out the botanicals in our Jin Mor. We agree with @margotehenderson pink food is chic. Find the recipe linked in our bio.

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We’ve shared some of our favourite and most unusual ways to use this joyful new sea salt flavour in your cooking over on our blog. From stone fruit salads to ice cream toppings, there’s a link in our bio to find them.

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