Horseradish

Full product description

Hot, bright and brilliantly British, our horseradish gives roast beef its classic kick. Expect a nose-tingling heat with a clean, peppery finish—perfect swirled into sauces, spooned beside cold meats or folded through mash for a sharp, creamy lift. A little goes a long way, and it wakes the whole plate up.

Why you’ll love it

• Punchy heat with a fresh, rooty aroma

• The traditional partner for roast beef and cold cuts

• Lovely in dressings, dips and sandwich spreads

• Ready to serve—no grating or tears required

Product details

• Style varies by batch: creamed horseradish (milder, silky) or hot horseradish (leaner, spicier)

• Typical ingredients: grated horseradish root, vinegar, seasoning; creamed versions include dairy

• Allergens: creamed styles contain milk; some recipes may include mustard and/or sulphites—check the label

How to use

• Roast beef essential: a teaspoon on the side (add more if you dare).

• Horseradish cream: fold into crème fraîche or soured cream with lemon and chives.

• Pan sauce: whisk a spoonful into beef juices with stock for instant zing.

• Veg boost: stir through mashed potatoes or dress beetroot and salads.

Serving ideas

• Beef sandwiches with watercress and pickles

• Smoked mackerel pâté with a touch of horseradish

• Roast root veg finished with a horseradish–yoghurt drizzle

• Bloody Mary: a tiny dab for extra fire

Storage & handling

• Store cool and dry

• Refrigerate after opening and use within 3–4 weeks

• Keep the lid tight; use a clean spoon to preserve freshness

FAQs

How hot is it?
Lively, sinus-clearing heat that fades fast—add gradually and taste.

Creamed vs hot?
Creamed is milder and silky; hot is leaner with more bite.

Can I cook it?
Best added at the end—high heat can dull the flavour.

Gluten free?
Often yes, but always check the label for thickeners/additions.