After a holiday to Dijon in France (the home of mustard), Gingerbeard's Harry and Claire recognised a gap in the British market for curry mustard, so, took it upon themselves to create their own. Made with their own blend of curry powder and packed with warm and fragrant flavours inspired by their trip, Gingerbeard's Curry Mustard is truly delicious and best paired with pork, loaded onto a hotdog or dolloped into a thick-cut ham sandwich.

GingerBeard’s Preserves was founded in a one-bed basement flat in Montpellier, Bristol in 2014 by Harry Calvert and Claire Charras. They are independent and create small batches, now producing around 200,000 units a year by hand in their unit in Kingswood, Bristol.

Water, MUSTARD Flour, Cider Vinegar, Granulated Sugar, Dark Brown Sugar, Sea Salt, Cumin, Coriander, Fenugreek, Turmeric.

For allergens see ingredients in BOLD.