Combining locally foraged Horseradish with Madagascan Green Peppercorns and garlic this Lacto-Fermented mustard uses a blend of brown, yellow and wild black mustard seeds for a balance of heat and flavour.


The complex acidity from fermentation and the inherent warmth of the wild mustard seeds are accentuated by adding barrel-aged cayenne mash to create an ideal condiment to pair with roast beef, cold meats or a grilled steak. Or, try using in sauces, dressings, or on sandwiches to add an incredible depth of flavour.


Heat Level: 1 out of 10


INGREDIENTS: Mustard Seeds (19%), Verjuice, White Wine (Sulphites), Wild Horseradish (9.5%), Green Peppercorns (9%), Water, Aged Cayenne Chilli Mash (5%) (Cayenne Chillies, Sea Salt, Garlic) Salt, White Wine Vinegar (Sulphites), Fresh Lemon Juice, Cane Sugar, Pasteurised Egg Yolk, Black Pepper, Spices.


Allergen information in BOLD.

Note: made in a kitchen which may handle all allergens.

Foraged Fire - English Mustard - 200g

  • Foraged Fire combines a life-long obsession with food, cookery and a love of all things spicy, with a passion for creative, uncommon and wild-foraged ingredients.

    Drawing on a more than a decade of experience as a fine dining chef and taking inspiration from world flavours and traditional recipes, Foraged Fire make an exceptional range of hot-sauces, artisan condiments and gourmet foods.

    Tim and Michelle grow, harvest and forage for as many ingredients as possible to produce their seasonal range. They have also been collecting rare and unusual chilli varieties for years. Each year they grow 50-60 different varieties in their small greenhouse and cottage garden, along with several of the exotic fruits used in their sauces and condiments.

  • Sometimes you just know from looking at a brand, that it's going to be something special, and that is very much the case with Foraged Fire. We are excited to introduce four of their products and we confidently predict that more will follow quickly.

    All four are stunning, the English Mustard with green peppercorns, garlic, wild horseradish and aged cayenne chillies, the Hot Honey with bourbon vanilla and a pleasant but never overwhelming heat from the pasilla chilli, a punchy chilli jam and then the completely indulgent 5-spice Dulce De Leche with the slight heat and delightful crunch of Maldon Sea Salt.