Wholegrain Mustard with Honey

Gold Medal Winner at The Great Taste Awards 2008

Mustard is a bit of an unsung hero. If all it did was give your food a nice little kick, that would be worth celebrating, but it does a whole lot more than that.
 
Mustard is a vital part of crop rotation on Home Farm, where we plant different crops in succession to help maintain the fertility of the soil. Once the seeds have been harvested, the mustard stalks are ploughed back into the field returning vital nutrients to the earth and helping keep it rich and healthy.

The seeds themselves are taken for cleaning to a local company called Churches before being taken to Tracklements, the Wiltshire company that makes all our condiments.

There, two kinds of seeds are ground and blended – white mustard, which is what sets your nose tingling, and brown mustard, which is what makes your tongue hot. To avoid any loss of flavour, they’re immediately combined with cider vinegar, honey and spices and then mixed by hand using wooden paddles.

The result is a pretty spectacular mustard, which is made to a recipe that dates back to the 17th century – meaning it’s been tasting great and doing the ground good for hundreds of years. So, next time you put some mustard on a sandwich or a piece of beef, give it the respect it deserves.