Wednesday, 30 November 2016

12 reviews before Christmas: 2) Scarlett and Mustard

In the second instalment in my 12 reviews before Christmas, I have a delicious foodie brand to introduce you to that you might like to try, or that you may think of when doing your Christmas shopping...

I am a real food lover at heart and Christmas is the best time of year to indulge. It's the law, isn't it, to fill up on lots of tasty treats? For me, Christmas wouldn't be Christmas without festive food and trying out new flavours.

A great gift idea that I really enjoy putting together for others is a hamper, filled with different foods and nibbles that they might like. It shows you've given real thought and you can select all sorts of things that might tickle their tastebuds.

And you're likely to find something just like that from Scarlett and Mustard.


In their words: 'All our stuff is made with the best, zingiest, freshest ingredients we can find, and we don't use any additives, colourings or flavourings. Just add food!"


From yummy dressings to creative curds, infused oils and salsas, there's enough to really make your mouth water.

Seriously - bring on the Christmas buffet now!

I was kindly sent their signature poppyseed oil which I can report has a good tang to it and it can be used as a dressing, a dip or a marinade - so lots of versatile uses through the festive season and beyond.

I also have the blackberry and star anise curd; it is an acquired taste but I love the twist on a classic and great for those who are adventurous with their food.


I'm putting together a Christmas hamper for my Dad as he's one of those people who's really hard to buy for and giving him a taste of a few new things would make for a present that would keep on giving.

If you know a foodie or are one yourself, why not give this quirky, artisan online shop a go? There's gift packs and bundles too, if you want to pick a ready made present.

Season's eatings!

* I received these items for purposes of review but all thoughts and content are my own.

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