Heike at the Food-Festival at An Lanntair 2019

Mustheb Mission

We are on a mission to bring mustard back to the status it deserves.

We're as keen as mustard to tell you that mustard is more than just a blob on your plate or only goes with steak and sausages. Sadly, people have over the years, forgotten that good mustard is much more than the soulless industrial pastes that are commonly found today.

Mustard is such a versatile addition to any culinary dish. Try it out. You will be surprised at how mustard lifts, develops and improves your cuisine. And if one type doesn't work for you there are many more to try out. Cooking with Mustheb mustards will provide some very exceptional taste surprises.

We want Mustheb to be a part of your daily cooking life. The high quality of our products and the fact that our mustards make you feel good has already led to a growing number of Mustheb fans around the world. We love to see the number of Mustheb lovers growing steadily.

mustheb dream

The Beginning

One morning in January 2017 our founder woke up with Mustheb in her mind’s eye; just a ‘word’ you would say but for her, it was so intense that she had to find out what this dream wanted to tell. She knew the syllable heb stood for the Hebrides, but what could be a Must-Hebrides? She felt a tingling in her hands and grabbed a book from the shelf to calm herself down. The book fell to the floor, and she looked at the page that fell open and … could only focus just a single word in the text: mustard.

Could that be it? Should she follow her passion for foody things, making mustard and other delights?

She decided: Mustheb should become a budding brand that would grow - Made in the Hebrides. The idea took more and more shape, and The Hebridean Mustard Company was born. In September 2017 the first jar of Mustheb mustard was sold.

Heike in a Mustard Field

The Founder

The Face behind it Mustheb is Heike, born in a German mustard stronghold. In Düsseldorf, where the oldest existing brand of mustard in Germany is still produced.

As a child in her Grannie’s kitchen, which was always full of warmth and comfort, she experienced marvellously plain fare. Today some of her favourite recipes are the ones that have been handed down through generations. She learned to make preserves and pickles, from harvesting the ingredients to bottling. She cleaned millions of gherkins, dried every single one by hand after 24 hours, stacked them into jars and loved putting mustard seeds into the magic of the pickling liquor. And Grannie’s rhubarb ketchup was more a poem than a condiment.

However, the magic also comes from farmers’ markets with fresh and first-rate regional vegetables, from colourful, seasonal fruits, from Mother Nature who is the essence of it all.

She feels blessed when making mustard, when the sound of the working mill fills the kitchen and her nose inhales the aromas of fresh mustard, spices and vinegar. She is happy as a child at the fair when the ingredients combine to paste, and the texture turns to mustardy fluid.