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.

17/06/2026

Your mustard maker had quite a few tastings over the last few days, so here’s a quick update from the barbecue front: mustard deserves a place in the discussion - always :-)
It enhances almost everything it comes into contact with: fish, seafood, meat and vegetables alike.

A little ‘Garlic Galore’ on grilled salmon, ‘Bonnie Wholegrain’ with a good sausage, ‘Taste of India’ on the cob, ‘Slainte Liquorice’ in the stuffing for grilled mushrooms, and a hint of ‘Infernal Bliss’ on mixed vegetable skewers. Mustard enhances sauces and marinades, or the vinaigrettes and dressings for the accompanying salads. And use it sparingly, but to great effect.

And as for the timing, it could hardly be better. Midsummer is just around the corner. As always, summer in the Hebrides keeps expectations in check… a bit of wind, a bit of rain and the occasional hint of sunshine. Reason enough to fire up the barbecue and stay outside longer than usual.

In this sense, Mustheb is the perfect fit, reliably every jar makes everything just that little bit better.

16/06/2026

Massive congratulations to George Lavery and team North Harbour Bistro for winning the Muddy Stiletto Award as best Scottish Restaurant and for putting Harris on the map. So very well deserved 💛🤩

15/06/2026

As your mustard maker watched the bog cotton yesterday dancing so beautifully, light and fluffy, in the breeze, an idea came to her regarding a problem that is on for some time.

I offer tastings whenever possible, and some of you have already been here and had a great time. You’re very welcome to pop in, but please understand that I can’t offer this on a regular basis. Sometimes I simply have to make new mustard… or other things to do.

If you want to make sure I’m here when you come, send me a message and I can let you know what’s planned. I’m also happy to organise a tasting session especially for you at a specific time on a specific day (except Sundays, as I like to take a break from the week on that day and if its just to watch bog cotton dancing).

Here’s something NEW: For a tasting organised exclusively for you, I will charge a booking fee of £10 from now on, which I’ll be happy to deduct from the price of the products you purchase.

It simply happened too often that people have said they’d come and then not turned up… and that poisoning your mustard makers mood and kicks her out of her Peace, Love & Mustard Balance. I trust you’ll understand this. 💛

13/06/2026

Mustheb is a Must have of the Hebrides. That’s exactly what Sally and Mark thought after tasting the mustard. And guess where the fridge is that will soon be home to the mustards? It’s a region known for its ideal farming conditions, where the perfect yellow and brown mustard seeds grow. Yes, you are right and your mustard maker has absolutely no objection whatsoever to her creations ending up in Norfolk 💛

12/06/2026

In the mustard station there is one employee that turns out more and more as a diva: the labeling machine has a personality and sometimes not a pleasant one. Recently she swallowed a label and refused to give it back, no matter what your mustard maker tried. In the end, there was no choice and the entire diva had to be put into pieces, costing hours, patience, and a truly impressive amount of swearing.

The machine, of course, is back to work, acting as if nothing ever happened. 😎

Open for tasting till nearly 4pm

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.

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 💛

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 :-)

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

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 :-)

Address

10 Glen Kyles
Harris
HS53TY

Website

http://www.hebrideanmustard.com/

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