A family. A mill. A way of making oil we never left behind.

It starts with the seed.

Mustard seed sourced directly from farmers we know. One type of seed per oil, never blended with cheaper oils.

Only the good seed moves ahead.

Three rounds of sorting remove dust, stones and damaged seed. Cleaner seed makes better oil.

Then we press it. Slowly.

Pressed below 50°C, with no rush and no extreme heat, so the oil keeps the aroma, colour and character of mustard.

The seed does the work.

Pressure alone releases the oil. No solvent extraction, no bleaching, no deodorising, no refining.

Then, we leave it alone.

The fresh oil rests for around seven days so the natural sediment settles on its own. Sometimes the right process is simply patience.

Bottle it. Seal it. Send it.

Once ready, the oil is bottled, sealed and labelled for the journey to your kitchen. No unnecessary steps between the press and the bottle.