Made with a malty Wiltshire beer, it does great things for slabs of ham, pork pies or good, mature cheddar.
Inspired by the ancient denizens of Tewkesbury, who pounded Mustard with horseradish to make this perfect partner for roast beef.
Sweetness, spices and a feisty kick, this is a delight with all things porky, especially sweetcure ham and chipolatas.
Made for us by a wonderful French moutardier near Beaune, Burgundy. There’s no better thing to dab on a fat, juicy steak.
From Tracklements in Wiltshire. Eye-wateringly hot! Made as the Victorians liked their Mustard: as hot as the devil’s pitchfork. Our English Mustard adds a blast of heat to gammon or bangers.
With all the heat of a Strong English and the bite of a wholegrain this Mustard is the best of both worlds! Not for the faint-hearted, pile on steak, mix into mash or spread on toast soldiers to bring dippy Eggs to new heights.
Earthy, piquant and utterly delicious. Stir through Cheese sauce or mash for a robust tang and an attractive speckle.