A ploughman's best friend. It's a tribute to British and Indian unity that something as quintessentially English as a ploughman's lunch should be matched so well by Indian piccalilli. Peyton & Byrne's spicy, tangy and crunchy version does both countries proud.

From its east Indian origins, where it's known as chatni and used to temper the most fiery foods, chutney first came to Britain in 1600 - prized as a luxury item. 400 years later, Peyton & Byrne are proud to bring back a bit of class.

Mustard with roots The first British mustard was made in Tewksbury in the 1500’s, a blend of mustard seed and horseradish root. Inspired by that original recipe, Peyton and Byrne use whole mustard seed for a coarser texture and a more vibrant horseradish kick. Try it with roast lamb or sirloin steak and lift your meal to greatness

Bring it on! We British have always liked our mustard good and strong. While other countries dilute, sweeten and mix theirs with herbs, a powerful, deliciously rounded mustard such as this is as British as the roast beef it complements. And at Peyton and Byrne, we’re all for honouring perfect partnerships