Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 190

Originally, all mustard must have been fairly coarsely ground. It was only in the early 1700s that the fine, sieved flour now thought of as English mustard became widely known. During the late 1960s, there was a general revival of interest in early recipes and methods for producing various foods. This, combined with a desire to make interesting condiments for meat, led to the invention in 1970 by the Wiltshire Tracklement Company of a whole-grain, chilli-spiced mustard called Urchfont (originally made in Urchfont, Wiltshire). It was the first whole-grain mustard to be marketed in England for many years. Its success led to an expansion of the company’s range and its emulation by other small and larger concerns.