Mustheb

Mustheb Mustheb is an artisan mustard, produced in small quantities with the very best ingredients from all over the world.
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🏆 Multi-awarded artisan gourmet mustard
🏴󠁧󠁢󠁳󠁣󠁴󠁿 Made in the Outer Hebrides
👌 Premium organic ingredients
🌿 100% Natural
💛 Unbeatable Flavour
👑 as seen in James Martin's Saturday Morning Show
❀ as tasted by experienced Michelin-starred chefs Handcrafted, every jar is made with love and care, ensuring its distinctive taste; a must-have from the Outer Hebrides, also known as The Western Isles. The

philosophy is never to use additives, artificial colours or flavours, no emulsifiers and thickeners - just pure and organically grown ingredients.

This summer seems reluctant to start, like an engine stuttering, failing to find its stride and its precisely of that wh...
11/06/2026

This summer seems reluctant to start, like an engine stuttering, failing to find its stride and its precisely of that why your mustard maker treated herself to a delicious homemade ice cream . Keeping fingers crossed this will help to lure the summer out of its shell.

Pat and Tim have been her last week I think. They were from Florida and like lots of international travelers only with h...
10/06/2026

Pat and Tim have been her last week I think. They were from Florida and like lots of international travelers only with hand luggage whilst they could only take a mini selection of mustard home.

When asked if I also ship to the U.S., I truthfully explained that I had temporarily suspend those shipments. They start praising me for it and said everyone should do the same; maybe then something would change in the customs policies that seem to shift almost daily. I have to admit, it’s just too much of a hassle for a one-woman-show to keep dealing with new regulations over and over again, as much as I’d love to serve my American customers again. I’m sure there will come a time when it’ll be easier to do so again. Stay tuned and loyal to me 💛

Next up: Sally and Gordon from Speyside. Mustard lovers, organic enthusiasts, and as it turns out, Gordon is a farmer. O...
09/06/2026

Next up: Sally and Gordon from Speyside. Mustard lovers, organic enthusiasts, and as it turns out, Gordon is a farmer. OK, your mustard maker initially heard ‘Garlic’ – I must have had my ears full of tomatoes (like we say in German) – because it was actually ‘Barley’. A SOIL-certified farmer who has been coming to Harris for a long time, several times a year.

You don’t happen to have any ideas on how I can persuade him to settle in Harris and grow organic mustard seeds? Or garlic? I’ll take anything :-)

Your mustard maker is a bit behind in telling you about some wonderful encounters:Here we have Elaine from New York and ...
08/06/2026

Your mustard maker is a bit behind in telling you about some wonderful encounters:

Here we have Elaine from New York and Gaynor originally from New Zealand, now Dublin. Over a mustard chat, they also told me how lovely they found Tarbert and that it is visible how well the little town is looked after. They could see – unlike in other areas – that people here really enjoy living here and take care of how the place looks. I told them about Tarbert In Bloom and the efforts that Jocelyn and Tania have put together with a good team of volunteers.

I think it’s worth sharing, because it’s always nice when hard work is noticed and appreciated 💛 Wavings from Leverburgh to Tarbert

It’s been just over a year since James Martin cooked a sea bass with my mustards on his ‘Saturday Morning Show’. And as ...
01/06/2026

It’s been just over a year since James Martin cooked a sea bass with my mustards on his ‘Saturday Morning Show’. And as I recently managed to get hands on a lovely sea bass at my local shop, the Harris community co-op, the idea immediately sprang to mind.

His recipe called for red cabbage, but I swapped it for asparagus – just because it’s the right season. And yes, I admit there might be a bit too much sauce, but goodness, the sauce is absolutely delicious on its own :-)

Here we have lovely Stella & Eddy from Stirling. They are your mustard makers neighbours for two weeks.Some of you might...
29/05/2026

Here we have lovely Stella & Eddy from Stirling. They are your mustard makers neighbours for two weeks.

Some of you might think '🤔 hm this Eddy, do I know him? 🤔'. You might! Eddy went to Sgoil an t-Òib primary in Leverburgh. I highly recommended to go there again and see if he can recognize anything. A part of the old school buildung is meanwhile owned by the Leverhulme Community Hub - Isle of Harris and it is home to the Aosd' is Ùr Charity Shop, Leverburgh, Isle of Harris, Harris Tapestry and South Harris Historical Society. Always worth a visit.

If you want to be like Stella & Eddy, check-out Sallys Seashell Cottage: https://www.harrisholidayhomes.co.uk/our-properties/seashell-cottage/ and you can come just over the road and get your mustard supplies when ever you want. :-) 💛

This lovely little group of Spanish visitors came in for a tasting and somewhere between mustard conversation and lots o...
29/05/2026

This lovely little group of Spanish visitors came in for a tasting and somewhere between mustard conversation and lots of laughter, we all found ourselves agreeing on one thing: food these days is often far too processed.

No matter which cuisine, it seems the Zeitgeist that cooking “from scratch” is slipping away. And that’s exactly where the magic lies, isn't it?

Cooking from scratch engages all senses: the aroma of fresh ingredients, the gentle sizzle in the pan, tasting, adjusting, refining. And then that quiet sense of achievement, satisfaction of having created something with your own hands. Far more rewarding than just tearing open another soulless package and reheat it.

your mustard maker thinks we should remind ourselves more often how much joy there is in making something from the very beginning.

Muchas gracias por vuestra visita

tasting today from 11am till I don't know :-)

Yesterday some lovely visitors from Canada popped into the Mustard Station, and your mustard maker always enjoys hearing...
28/05/2026

Yesterday some lovely visitors from Canada popped into the Mustard Station, and your mustard maker always enjoys hearing – unless you just pop in by chance – how you found out about Mustheb. In this case, it was thanks to a mention in the French-language edition of the Lonely Planet travel guide.

And would you believe it, for one of the group it wasn’t his first mustard tasting; he’d already been to one in France at Edmond Fallot, though it wasn’t a guided one. I actually think he was the first person told me to have ever been on a mustard tasting before :-)

Tasting today till 1pm

On behalf of so many wonderful encounters the last days, here we have Peggy and Reuben. They take the mustards to Sidney...
26/05/2026

On behalf of so many wonderful encounters the last days, here we have Peggy and Reuben. They take the mustards to Sidney. Wouw… what a journey… and whilst the next people were waiting already I took a very quick picture and told the mustards to behave on their way to Australia 🇦🇺. And then it turned out the woman next was also from Australia and Calum, her son has an Australian passport. Together with a Glaswegian dad they live in London. Isle Coffee Harris they must have been at yours too 😉💛

The mustards are keen on traveling with you.

25/05/2026

Most of my followers know that transparency, honesty, and the freedom to make conscious choices about real, natural food matter deeply to me.

Time for a 'Manifest of Reversal'

I want it the other way around and I don't get tired to tell you all.

Not the normal should have to justify itself.
Not the natural should have to hide.
Not the good should be the exception.

Organic is not the special case.
Organic is the norm.
Organic is the natural way.
Organic is the standard.

That is why I demand:
Label what is not organic.
Label what has been treated.
What has been burdened.
What has been altered.
What has been changed.

Because if we want clarity, we must name things honestly for what they are.

Not “organic tomatoes from the Netherlands”
but: chemically treated tomatoes from Spain.

Not “free-range eggs”
but: eggs from caged hens.

Not “organic meat”
but: meat with antibiotics.

That is how it should appear on the package.
That is how it should appear in language.
That is how it should appear in our minds.

Because only when the problem is visible can we make conscious choices.

I do not want a false normality.
I want transparency.
I want truth.
I want labeling that gives orientation and not deception.

Not the good should be explained.
The questionable should be.
Not the natural should be marked.
The unnatural should be.

It's the other way around for me.

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10 Glen Kyles
Harris
HS53TY

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