The Bay Tree Cuts the Mustard – Three new foodservice lines added

This month, The Bay Tree introduces three more of its best-selling condiment lines into their growing foodservice range.  The new catering tubs showcase sensational accompaniments that deliver high quality, versatile products to commercial kitchens.

A Hat Trick!

  • Garlic & Fennel Mustard 1kg 

An aromatic mustard that adds interest to any dish, rub over a leg of lamb before roasting for an added boost of flavour, or stir into sautéed mushrooms for a delicious snack.

  • Cider & Horseradish Mustard 1kg

A hot mustard with an added kick of heat from the horseradish makes this one of The Bay Tree’s best-selling products. It pairs perfectly with a steak or in a roast beef sandwich or even try adding it to a dumpling mixture for an added boost of heat and flavour.

  • Brilliant Burger Relish 2kg

The Bay Tree’s Brilliant Burger Relish is a BBQ must, its sweet and spicy flavour makes a great accompaniment to burgers and hot dogs, as well as adding great interest to a pizza, jacket potato, or even in a chicken salad.

Established by trained chef, Emma Macdonald, The Bay Tree is celebrating its 25 years anniversary this year. Today the company is firmly rooted in the principle of making the ordinary extraordinary. Their goal is simple – to make the wonder of nature’s finest flavours a part of everyday life.

Pubs, restaurants and cafes are increasingly looking for inspiring products that can deliver a point of difference to their offering. With many award accolades across its extensive product range, The Bay Tree’s operations are increasingly catering for the demands of the foodservice sector. 

Emma Macdonald, explains: “In recent years, foodservice has become an increasingly important area of business for The Bay Tree. However, we have always been selective about which recipes we transfer into a catering format. We want to ensure that our foodservice lines deliver exactly what busy operators need – convenience, flexibility and above all fantastic flavour.”