06 April 2013
We often receive lots of requests for sponsorship and donations and have to turn down 99% of them. Let us challenge you with an idea that has challenged us.
Clean Atlantic seawater is at the core of Halen Môn's success and two local individuals are entering The Talisker Whisky Atlantic Challenge to row across this clean water later this year, raising money for breast cancer research, chosen as one of their partners suffered from this recently.
We have offered them free Halen Môn and made a personal donation, and they have offered analysis of the sea water they row over by using our instruments.
Lots of people raise money but Nick and Ed are prepared to give 3 or 4 months of their lives to take reasonable risks and row across an ocean starting this December . With 9 months to go, there is £40,000 in the bag, but the target stands at £250,000. They plan to win the 3000 mile race and would like your support before they start on December 2nd.
Their commitment is shown by personally investing in the boat that won last years race and taking part in serious training and fund raising. One of the pair is an instructor at Plas Menai National Water sports centre a mile away from Halen Môn pretty near the water every day when it comes to training time.
The race across the Atlantic is a regular fixture and attracts wide publicity. A Google search registered 60,000 hits with 3 words. The last race claimed to reach a billion people and led to 726 press articles. The main web site is http://www.taliskerwhiskyatlanticchallenge.com/ and their own web site is www.breakthroughatlantic.com .
Nick and Ed are looking for donations or donations in kind.
If you would like to support them in any way either donate to Breakthrough Breast Cancer through their web site https://www.justgiving.com/teams/BreakthroughAtlantic, talk to us or contact Ed Curtis on his mobile +447966 065073 or email breakthroughatlantic@yahoo.co.uk .
Plenty of corporate sponsorship opportunities exist if you want publicity.
The Breakthrough Breast Cancer web site gives an indication of what your donation would be used for, whether £6 or £600.
Finally, I'll leave you with an extract from The Atlantic race web site which sums up what they can expect:
“Enjoy” life on board an ocean rowing boat – It is not a walk in the park! Conditions on board the boats are stark and you can expect to experience some tough times that will test you to your limits. There is no way to walk around freely and the motion of the boat is constant. You will undoubtedly encounter nature at her best and worst and during your adventure you will become all too familiar with extreme temperature, painful salt sores and blisters, powerful storms, 30 foot waves, wildlife, cargo ships and not to forget the playing of your mind. Atlantic Campaigns are ready to support you in your goal to achieve the number one toughest ocean challenge in the world… Welcome on board!
Let's help them make it worthwhile.
21 March 2013
At this year's International Food Exhibition in London, though, a good friend of ours came to the stand with a product we're not sure we've been a feature in before - an elegant bottle of Soy Sauce. She had just come back from a visit to Japan, and was pleased to report that this bottle of dark savoury delight was made with the finest sea salt money can buy, yes, that's right, Halen Mon. Retailing at around £20, this sauce really is the crème de la crème of the Japanese seasoning world.
An hour or so later, a lady on the stand commented on how beautiful the bottle was. She later revealed she was the editor of a Japanese food magazine, and showed us that our products have actually been featured in her publication before.
We later had visitors to the stand from America, China, Norway and Iceland, amongst other places, proving that the show really is International.
14 March 2013
Every time you think the Salted Caramel fad is over, another recipe, product or variety pops it’s irresistible head onto a pudding menu, drinks list or deli shelf. In fact, it seems to have stuck around here in the UK (sorry) for long enough to exceed a passing phase.
Why? Quite simply because it is an exquisite combination. Sickly sweet, sensual caramel, cut through by a beautiful shard of lip-licking salty tang. In that perhaps now infamous article in Stylist magazine, Nigella Lawson explains that salted caramel actually has a drug-like effect on people:
“In a heady combination, [the fat, sugar and salt] stimulate neurons, which release dopamine, the neurotransmitter associated with the pleasure centre, which in turn makes us want to eat more.”
Ah. So there is a scientific reason why I want to eat it straight from the jar.
The following is our trio of the best Salted Caramel products around at the moment:
The Americans have always been good at sweet and savoury, and Fran’s Caramels are quite literally world-famous.
In fact, rumour has it that Fran makes a certain American president’s favourite chocolates. It’s all down to the balance of the flavours, and the Halen Mon Smoked Sea Salt Fran has handpicked for her sweeties:
Fran says : ‘Our Salted Caramels are a harmonious blend of complex flavours - rich smooth chocolate, our soft buttery caramel and the unexpected boldness of the smoked salt.’
Well, you knew that we were going to say this, but it really doesn’t get much better than this handmade Salted Caramel Sauce. Warm it up, drizzle it on hot porridge, apple crumble, homemade cheesecake, sliced banana…. The list goes on. You can get your sticky mits on a jar here.
This is the only choice that doesn’t count Halen Mon on its ingredients list, but we have to grudgingly admit that it does taste pretty darn good all the same.
Joe and Seph describes their handmade product as a ‘marvellous combination of sweet and salty’, and they’re not kidding. You’ll have finished a pouch before the film title song is over, we can assure you. (But if you’re reading, Joe and Seph, we think the flavour could get even better with a pinch of the best seasoning money can buy)
We could go on about salted caramel sauce until we frothed at the mouth, but we think we’d better leave it there. Now, where’s that spoon gone….
- JLW March 2013
(you can read the full Nigella article here)
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