Ever been to The East India Company shop? Probably not. But if you like mustard (and we haven't met a man that doesn't) it's a must. It's like the Willy Wonka factory of mustardy goodness. We visited and sampled a few and learned more about mustard in 6 minutes than we did about the East India Company in 5 years of history lessons. Use this guide to pick the right mustard for you. Painful noses ahoy!
In 1720 a Mrs Clements, in Durham, England developed a process to remove the husks from ground mustard and make smooth mustard. This was the first recorded smooth mustard made in England. Mrs Clements understood the value of her innovation well and kept the process secret for as long as possible, even supplying the smooth mustard to King George I. This is her original recipe recreated.
Heat Scale: 5
Eat with: Mature English cheddar and honey roast ham
Mustard has been made in Dijon, France since 1336 and is still considered amongst the finest in the world. French-style Dijon mustard, or moutarde de Dijon, has added vinegar, and is milder than traditional English mustard. Dijon mustard (they made other types prior to this in the region) originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe
Heat Scale: 3
Eat with: côte de bœuf or a juicy steak
This has taken many months of meticulous development to be perfect. The idea for the Lapsang Souchong mustard came to the development team as they contemplated flavours and ingredients discovered on The East India Company’s original voyages. Lapsang Souchong is an ancient Chinese tea originating from the Qing dynasty with a distinctive flavour created by the bitumastic soil of the region as well as smoking the long fermented tea leaves over pine. This naturally rich, smoky flavour was chosen as it was found to complement mustard perfectly.
Heat Scale: 3
Eat with: Barbecue or as a delicious vinaigrette
Bulldog Mustard is a mustard with a bite. A very strong traditional English mustard, with added chilli to give a full robust flavour. Used with caution.
Heat Scale: 6
Eat with: Sits well on a the well-respected hotdog adding a spicy kick
Tewkesbury is made to the traditional recipe developed in Tewkesbury using mustard seed and horseradish. Tewkesbury emerged as one of the leading mustard making towns in England in the Sixteenth century. Previously mustard was made in the home or commercially in the monasteries.
Heat Scale: 4
Eat with: Perfect with roast beef and Yorkshire pudding
A whole grain mustard made to the style of the Roman gourmet, Marcus Gabius Apicius (80 - 40BC) flavoured with herbs including Oregano, Basil and Rosemary. Apicius was very rich but unfortunately he squandered his fortune on extravagant food and entertaining. The idea of poverty was too great for him to face and he finally committed suicide as he thought he could no longer live a life of luxury and extravagance. Idiot.
Heat Scale: 3
Eat with: On a well baked piece of salmon with a sprinkling of herbs
Available nationwide from www.theeastindiacompanyfinefood.com or from the flagship The East India Company store at 7-8 Conduit Street, Mayfair, London W1S 2XF.
As a consequence of our lacking antlers to sort matters out, man’s competitive nature can lead to all manner of…
More
Being British comes with certain responsibilities. The ability to treat beef with the care it deserves, being one…
More
Following a method pioneered by Heston Blumenthal the geniuses at Hawksmoor Restaurant cook their chips three…
More
