Guy Tullberg was photographed for This Magazine in early spring – the mustard fi elds weren’t in fl ower then, but Guy’s sunny smile lit up the kitchen
relishing each day
On a mission to enliven spirits is Guy Tullberg of Tracklements, where chutneys and mustards are never mere condiments – they’re the main event
‘The smell of mustard takes me back to my childhood. We used to make batches in the kitchen at home and that smell is just ingrained in me, with the little tingle you get at the back of the nose. ‘I’ve been in mustard all my life. It’s
thanks to my father who, back in 1970, discovered an old recipe for English mustard in the diary of John Evelyn [an 18th-century gardener and writer], and was inspired to make his own version of the stuff , made the traditional way. ‘Evelyn described mustard as “enlivening
the spirit” and I get up every day thinking that somewhere, someone is using one of our products and we’re making their life a little brighter. It’s wonderful to work in something that you’re proud of, where
you’re making things that taste nice. The raison d’être behind Tracklements is to make something really good that other people will like and share. “Gap” and “market” are not in my vocabulary. ‘Over 42 years, there have been just
seven mustard makers at Tracklements. Each person has to pass their knowledge onto the next. You mightn’t think it, but it’s such a precise skill – it’s all about the feel. We have two really simple stone grinders
to make the mustard – one’s been here as long as I have, which is 26 years – and we cut the seed in half to release all the fl avours and essential oils before mixing them with vinegar, or honey, or herbs, then maturing the mix in barrels. It’s a great medicine too – our mustard makers rarely suff er from colds! ‘When the mustard is in fl ower, the fi elds
are some of the most serene places to go and sit. I can go and get lost for an hour. All the senses are assaulted in the right way.’
FOR FOOD FANS
The best of British athletes will be on show at the Olympics this summer, but at the same time you can celebrate the nation’s top cuisine at the British Food Fortnight (27 July-12 August), with festivals, tasting events, foraging walks and tea parties [lovebritishfood.co.uk]. Until then, order the best of British produce at ocado.com
GETTING SAUCY
There’s more to the award-winning Tracklements range than spirit-lifting mustards. Chutneys, relishes and sauces are all made using unique artisanal methods. From old favourites such as horseradish and cream sauce to tongue-tinglers like chilli jam and onion marmalade, the range caters to the discerning condiment connoisseur. ocado.com/tracklements
> Do you love your job? Visit our Facebook page and tell us why it makes you feel shiny: facebook.com/ocado Until next time! <
INTERVIEW: MIRANDA THOMPSON • PHOTOGRAPHY: BARRY CAWSTON