Some of these recipes date to the reign of Queen Elizabeth I. Traditional English is a thunderously hot mustard - delicious with an excellent dry cured ham. Tewkesbury and Hereford incorporate hand-picked fresh-grated root of English horseradish, ensuring a very rounded, pervasive heat.
For a milder variety to use in sauces with meatier fish or with poultry, try our Tarragon mustard made using white wine vinegar. The Beer and Whisky mustards lend themselves well to outdoor living while the Chilli mustard will knock your socks off!