custom mustard

Yellow mustard seeds & Indian black mustard seeds marinated with sherry vinegar smoked overnight in a wood oven with armoatic burnt birch wood. Bolstered with rich, balsamic-esque black garlic.

Made with their own cuvée red wine, made by Clements family in France, a fig vinegar using the leftover and wine, a touch of honey and salt. A unique purple mustard with a terrior that is very much Bavette.

Yellow & brown seeds in almost equal quantities, this wholegrain style is packed with dried dill, caraway, black pepper, juniper berries, dried onions, gherkin brine & sauerkraut juice. Bolstered with cider vinegar & pilsner, it has the flavour of a New York deli & it the perfect bedfellow to a reuben.

Made with bonito dashi, dry & sweet sake, blonde & brown miso, toasted nori, spirulina, rice koi & two types of rice vinegars. This, almost unhunged but delicious mustard was made to go with pork pie gyoza, naturally.

Full of iron. Full of flavour. ideal for any red meat pie, any sausage roll and the ideal choice to finish stews, gravy and a roast.

To be fully transparent, if you put the right amount of sage and onion, in the right quantities, you can make almost anything have a sausage roll flavour to it. With a few other bits and bobs in it, this really is the ideal counterpart to a freshly baked sausage roll.

Made for a pork pie, but really, this one is more universalt than that. Finish a seafood risotto, brush on beef before roasting, mix into mayonnaise for a prawn cocktail or, advisably, add to an actual bloody mary. Not a virgin one though, this mustard ain’t a virgin.

Haven’t you always been putting mustard on you pizzas? No, neither have I. But you might do with this. Loads of sicilian tomato, wild oregano, basil & olive brine. It tastes like a pizza, with mustard on it. At the bare minimum it’s worth a try no?!

Made in the style of a more traditional Italian mostarda, rich with jammy figs and copious amounts of Cocchi Di Torino vermouth. Notes of balsamic and rosemary, belting with pork and game. Just like your nonna used to make.

Tastes like the smell of being sat at the end of the bar waiting for your dad to take you home. Made with a proper beer and flavours of a proper pub snack. A proper mustard for a proper pub.

Made with the fabulous Adam Degg of Fifty Two at Rudding Park, this slightly aromatic and savoury mustard uses one ingredient from each of the fifty two raised bed planters that surround the restaurant. A thinking mans mustard.