The pantry condiments that earn their place. Edmond Fallot mustard from Beaune — the last independent Burgundian mustard house still stone-milling its own seed in the traditional way. Capers and cornichons from producers who still grade by size and pack by hand. Real horseradish, properly hot. Mayonnaise and béarnaise made with egg yolks and butter, not stabilisers.

Edmond Fallot

Founded in 1840 in Beaune, in the heart of Burgundy. Fallot is the only major Dijon-style mustard house left in France still owned by the founding family and still using traditional stone mills (meules de pierre) to grind the seed. Stone milling crushes slowly and at lower temperatures than industrial steel mills, which preserves the volatile mustard oils that give the finished mustard its heat and aroma. Most mass-market "Dijon" is now produced in factories outside Burgundy with Canadian seed. Fallot still works to the older standard.

The range covers the classics — strong Dijon, wholegrain à l'ancienne, tarragon, green peppercorn, walnut, honey, and the Burgundy-specific Pinot Noir mustard made with local wine.

Capers & Cornichons

The smaller the caper, the more concentrated the flavour. Nonpareil (under 7mm) is the top grade — tighter buds, more salt-cured intensity, and the size that drives a sauce gribiche or a piccata properly. We carry capers from the producers who still grade and pack the small sizes rather than blending everything together.

Cornichons are the small French gherkins, picked young and packed in vinegar with tarragon, peppercorns and pearl onions. The companion to a charcuterie board, a pot-au-feu, or a steak tartare.

Horseradish & Mustard Sauces

Fresh horseradish loses heat within hours of being grated — most jarred horseradish is so far from the root by the time it reaches a shelf that there's no heat left. We carry horseradish made the way it should be: properly hot, with vinegar to hold the volatile compounds, not buried under cream and sugar.

Mayonnaise & Béarnaise

Real mayonnaise is egg yolk and oil emulsified by hand or whisk, seasoned with mustard, vinegar and salt. Real béarnaise adds reduced tarragon vinegar, shallot and butter to the same principle. Neither needs anything else.

The mayonnaise and béarnaise here are made to those recipes, by kitchens that still produce them the proper way, for tables that know the difference.

Delivery

Next-working-day UK courier — or choose your preferred delivery date at checkout. Orders before 2pm dispatch same day. Free weekday delivery over £225.