Mustheb

04/10/2026

The Mustard Station is this week only open to sample the mustards on
Monday 05th October 11:30am-1:30pm

Where: in the Glen between Northton and Leverburgh
WHAT3WORDS: sake.kebab.buzzards

29/09/2026

Wednesday 30 September 2026 | 12.15pm to 1.45pm | Online

📅 Wednesday 30 September 2026 | 12.15pm to 1.45pm | Online The Outer Hebrides Climate Hub welcomes you to join us for this free webinar! Did you know that the way we produce, transport, consume, and waste food is one of the biggest drivers of global emissions? As we experience the impacts of clim...

27/09/2026

Temporarily closed due to a critical mustard deficiency! 🤧

Your mustard maker has a confession to make: I clearly haven't eaten enough mustard lately! Now I’m paying the price. A massive cold has completely knocked me off my feet. Since we all know that mustard is the ultimate health booster, I am officially putting myself on a hardcore mustard therapy cure to fight this off. Therefore, no tasting in the mustard station this week

I’ll be back with my mustard levels fully restored and a recharged immune system - hopefully soon! Stay spicy and stay healthy!

22/09/2026

The mustard station is always good for a laugh. Ann & Robby are from Cologne (*öln like your mustard maker likes to say with her mother tongue - Insider and reminisce to my place of birth 😂).

Dawn & Luke knew the place from five years ago and were amazed about the changes. Funny that Luke pointed on the ‚yellow mustard‘ and said ‚I like this english mustard‘🙈. I was in a good mood and allowed him to stay 😉 obviously the only way he could discover that Mustheb‘s yellow mustard has a bright flavour of curry & pineapple.

These four represent all those who stopped by yesterday and today for a tasting. I got the impression that everyone left a little richer than when they arrived.

It was a pleasure to feed you all with homemade bread and mustard 💛

Next open tastings:
Monday 28th September 11am-4pm
Tuesday 29th September 11am-4pm

21/09/2026

Mustard Station open to sample the mustards:

Monday 21th September 11-4 pm
Tuesday 22nd September 11-4 pm

Where: in the Glen between Northton and Leverburgh
WHAT3WORDS: sake.kebab.buzzards

18/09/2026

It’s pouring 🌧🌧🌧
Just the right weather for a nice soup, topped with some mustard sprouts. Whilst enjoying your mustard maker watched the raindrops form patterns on the window and fell into a soup paralysis :-)

Nuair a tha i fliuch, bidh mi ag ithe brot

17/09/2026

Over the last two days at the open tasting, your mustard maker has once again had the pleasure of welcoming a few ‘I don’t like mustard’ people to the Mustard Station. And, as always, it turned out that it isn’t the mustard itself they don’t like, but (merely) the pungency that some mustards send up your nose.

C₄H₅NS is the chemical formula for the pungent oil that is responsible for the characteristic, nose-stinging heat in mustard.

In biochemical terms, the sharpness of mustard isn’t a flavour, but a 'chemical defence mechanism' of the mustard plant that triggers our trigeminal nervous system.

Whilst flavour gently stimulates the olfactory receptors, the mustard oils trick the system: They activate pain receptors, which mistakenly signal to the brain that there is a ‘burn’ what we recognise as pain.

For some palates, this fleeting pain stimulus provides a sudden ‘burst of freshness’, which in turn intensifies the perception of flavour.

And it is precisely this pain stimulus – as your mustard maker understands that all too well – that not everyone wants to experience when enjoying their mustards. And this is why your mustard maker uses the black mustard seeds (they are responsible for this effect) only very, very sparingly.

So, now you know... and as I sometimes say at tastings: ‘with my mustard, your brain is protected’ :-)

Next open tastings: Monday 21st and Tuesday 22nd September at the Mustard Station in Leverburgh

16/09/2026

Ohhhh, chanterelles, your mustard maker LOVES chanterelles in all sorts of variations and now have a look what Harry at Bog Myrtle Skye has created.

And, because I always recommend the 8-Pepper-Cèilidh with mushrooms, I think that is a fantastic pairing, Harry, well done.

What about you, how do you use the 8-Pepper-Cèilidh in your cookings? Have you tried it with mushrooms? I would love to hear about.

✨TOAST OF THE MONTH✨
Chanterelle season is on! Come and try our September Special: foraged chanterelles with 8 pepper ceilidh mustard from Mustheb shallots and pickled fennel with pesto drizzle on our house baked Sourdough. P.S. it’s vegan too!
Open Tue-Sat 10-3:30 ❤️

14/09/2026

Representing all the wonderful mustard lovers who took advantage of today’s rainy weather to stop by for a tasting, here are Torsten and Holger from Nuremberg. They’re Scotland enthusiasts through and through and every three years they try to make it to the Outer Hebrides, partly to stock up on mustard. Thanks for stopping by guys - a pleasure to have met you again. see you in 2029. 💛

The weather forecast promises more rain, perfect conditions for a visit to the Mustard Station. 😉

Tasting Tuesday 11am–4 pm.

14/09/2026

The mustard station is open for mustard tasting today (Mon 14th) and tomorrow (Tue 15th) - not during the night 😉 - but from 11am-4pm

Where: in the Glen between Northton and Leverburgh
What3Words ///sake.kebab.buzzards