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.

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.

Carlo Petrini, the founder of Slow Food, has died. He founded the movement 1986 as a protest against the displacement of...
23/05/2026

Carlo Petrini, the founder of Slow Food, has died. He founded the movement 1986 as a protest against the displacement of regional food culture by fast food, made especially visible by the opening of McDonald’s in Rome. From that resistance grew a movement committed to food that is good, clean, and fair.

For your mustard maker, this is very close to what Mustheb does: producing mustard with high-quality organic ingredients, using traditional methods, and giving it the time it needs to mature properly. Just this week, I had a couple in for a tasting who told me about their holiday in Italy and explained that they had travelled with a Slow Food guide, eating and shopping with Slow Food members throughout their whole trip and how happy they were finding a Slow Food Supporter on the Western Isles, too. Yes, I am a proud supporter of the Slow Food movement and think Scotland certainly has the potential to grow in this direction too.

Speaking of this I also think of my friend Kate, who founded Produced Near-By, as another example of how important local networks and short supply chains are. Slow Food’s idea lives on not as theory, but in everyday life and while travelling.

Grazie mille, signor Petrini

Grey and damp outside? Even more reason to head south to Harris today.There’s a warm welcome waiting at the Leverhulme C...
22/05/2026

Grey and damp outside? Even more reason to head south to Harris today.

There’s a warm welcome waiting at the Leverhulme Community Hub, where the Harris Community Wheels fundraising café is serving soup, sandwiches, tea, coffee and cakes. You can also browse the Aosd' is Ùr Charity Shop, see the Harris Tapestry, and visit the historic museum.

And with the roads being short here, it’s easy to make a little stop at the mustard maker’s place too, where the mustard pots are open today for tasting.

There’s plenty to discover in the south of Harris including Northton and Rodel, so why not make the most of the day and enjoy everything this special corner has to offer?

You can still vote! 💛🌻💛
19/05/2026

You can still vote! 💛🌻💛

Bread is in the oven. Tasting from 12:00 today, until the bread is out... or the mustard :-)
15/05/2026

Bread is in the oven. Tasting from 12:00 today, until the bread is out... or the mustard :-)

Could I please ask the customers who shopped at the mustard shack today at 12:23 pm to get in touch with me? You tried t...
14/05/2026

Could I please ask the customers who shopped at the mustard shack today at 12:23 pm to get in touch with me? You tried to pay by card. Your payment didn’t go through, so please contact me via PM or by phone on 01859 520346 and we’ll sort out your payment. Thank you very much

Here is another picture what was sent by a Musthebbie, using Garlic Galore with fish: This is a very clever combination,...
13/05/2026

Here is another picture what was sent by a Musthebbie, using Garlic Galore with fish: This is a very clever combination, as mustard balances out the fat: oily fish such as salmon or mackerel go well with the tangy, robust flavour of mustard. It cuts through the richness. At the same time, the mustard acts as a flavour enhancer: garlicmustard brings out the natural flavour of the fish without overpowering it.

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10 Glen Kyles
Harris
HS53TY

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