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Beautiful mustards, homemade in North Norfolk



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Classic Mustard Dressing


Baked Honey

Mustard Chicken


Use on Salads or drizzle over your favourite meat.



1 small garlic clove, finely grated

2 tablespoons red wine vinegar

2 teaspoons Bandersnatch mustard

120 ml Good quality Olive Oil

Sea Salt flakes and freshly ground black pepper



Whisk garlic, vinegar, and mustard in a small bowl. Gradually whisk in the olive oil until emulsified; season with salt and pepper to taste.

You can make this ahead and store in the fridge in a jar with a tight fitting lid.

This is delicious served with a crisp green salad and saute potatoes.



2 tablespoons Jubberwacky Bandersnatch mustard

2 tablespoon Jubberwacky wholegrain mustard

3 tablespoons Apitherapy raw honey, (you can adjust this more or less to taste)

2 tablespoons chicken stock

1 tablespoon olive oil

3 sprigs rosemary



1 tablespoon olive

1 tablespoon Jubberwacky wholegrain mustard

1 garlic clove finely grated or crushed

Sea Salt flakes and freshly ground black pepper, to taste

8 bone-in, skin-on chicken thighs



1.  Preheat oven to 180 deg C (fan).

2.  To make the mustard rub, combine olive oil, garlic and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.

3.  In a large bowl, whisk together Bandersnatch mustard, wholegrain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.

4.   Heat olive oil in a large oven-proof heavy based pan or casserole dish over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.

5.  Place into oven and roast until completely cooked through, reaching an internal temperature of 74

deg C, about 25-30 minutes.

6.  Serve immediately.

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