I didn’t start in the kitchen—I started in concrete. Yes, the stuff footpaths are made of. While others were perfecting soufflés, I was perfecting smooth finishes and straight edges. But eventually, the call of the kitchen grew louder than the concrete mixer. I swapped steel-capped boots for aprons and dove headfirst into hospitality, driven by a deep love of cooking and a borderline obsessive appreciation for local ingredients.

I spent years working in catering, whipping up dishes that made people go “mmm” and occasionally “wow.” But it wasn’t just meals I was passionate about—it was the stuff on the side. The unsung heroes. The jams. The chutneys. The relishes. The sauces. The glorious condiments.

That’s when I realized: why be the main course when you can be the flavour bomb that makes the main course? Enter: Mr Mustard. My ode to all things tangy, spicy, sweet, and savoury. I started Mr Mustard with one goal—to bring real personality to your plate, one jar at a time.

I believe condiments shouldn’t be an afterthought. They should be a conversation starter. A memory maker. Something your taste buds write home about. Every product I make is handcrafted, locally sourced where possible, and built with the kind of love most people reserve for pets or houseplants.

So if you're the type who piles mustard higher than the meat, or believes a sandwich is only as good as what’s smeared on it—welcome. You’re among friends here