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This is a great 'all-rounder' mustard. Not too spicy, not too sweet, but with a healthy mustard kick backed up by a gentle tang. A flexible fellow, happy in a sandwich, stew or sauce, on a steak or a pork pie, or just in a jar on the table ready to pep up any meal.
For our Three Butchers range, we created three mustards, and we wanted them to stand apart. So, when it came to Hot English, we dialled the 'hot' up to eleven. Be a little careful, you only need a mere scraping. Any more and you'll enjoy that sinus-clearing rush that's intense and strangely satisfying. Cuts effortlessly though anything rich: some thick slices of gammon, roast goose, even try it with some good farmhouse cheeses. It'll get you going.
The culinary dichotomy of smooth versus crunchy isn't actually limited to peanut butter. There are people out there with strong feelings about the texture of mustard also. In our Wholegrain, we leave the seeds mostly intact for a pronounced 'crunchy' texture. A good one for dishes where you don't want the mustard to get lost, think potato salad, vinaigrette, or a mustard cream on a steak. Add little pops of texture to your dish with our ripper Wholegrain Mustard.
Going into the mustard project, we kind of thought that all mustards are created equal. But in the process of taste-testing our very own we realised that it is actually a cut above. Three Butchers Dijon is made in Australia with top-notch ingredients, and it shows. We don't like to blow our own trumpet, but this is one excellent condiment.
The Three Butchers Brand represents a range of products made especially for Feather & Bone to our very own recipes. We use premium quality ingredients and we really think you can taste the difference. We're proud to be able to offer you somewhat of a 'home brand' where you can get your hands on the good stuff, without paying top dollar.
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