Wholegrain Ale Mustard

Whole seeds that pop between your teeth, and a malty warmth from the ale. It is the one for sausages, ham and mature cheddar, or loosen it with a little oil for a ploughman's dressing.

We make it in our kitchen behind the shop, with unfined pale ale from a brewery two streets away. It is stirred by hand in small batches, so the seeds stay whole and the texture stays pleasingly rough.