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.
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