• English

We perfected our English mustard long ago, so the process hasn’t changed much over the years. Unlike most mustard manufacturers, we sieve our seeds up to 9 times to remove any trace of impurities.That’s what gives it that famous full-on flavour.

The seed dryer building, built in 1890, still uses original wooden sieving equipment from the 1950s, too. Because if it ain’t broke, don’t fix it.

Double superfine mustard powder great for spicing up salads, vinaigrette dressings and mayonnaise, as well as adds a kick to many sweet and savoury dishes.

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