Vote for your fave Scarlett & Mustard curd flavour


Foodie fans! We need you! We’ve teamed up with Great Taste Award winners, Scarlett & Mustard to help find their next curd flavour, which will be entered in next year’s award show.

We caught up with co-founder Julian to find out more about their delicious range and why they want your vote.

QG: Tell us a bit about yourself?
Hi, I’m Julian and I was a former Army Officer (Infantry, 15 years) and businessman – I built and ran a company selling outdoor toys for 10 years. I have a love of music and sport – rugby, cricket and bobsleighing. Sandy is a Mother and a businesswoman who has run a business teaching business leaders how to present and conduct themselves. She was also a PA to some very high-profile people in her early life. We got married six years,  have five children and are both massive foodies.


QG: How did you get started in the food business?
Sandy was making her great-grandmother’s recipe dressing (oil free) in our kitchen in 2012 and her son Oliver (aged eleven) said we should sell it. He then set up a small table with some of the dressings outside the house (we lived next to a golf course), and came in two hours later with £76 in his pocket. We then started selling into local shops and the rest, as they say, is history….


QG: We love your name! How did you come up with it?
When we first met, I rang Sandy who lived down in Hampshire. Her daughter Chloe (then aged six) answered the phone and knowing that I lived in Suffolk and had been in the Army, shouted out “Mum, its Colonel Suffolk!” On picking up the phone, I said “no, it’s Colonel Mustard in the drawing room with the revolver – is that Miss Scarlett in the Kitchen with the dagger?” It just stuck…..

QG: Can you tell us about the Great Taste Awards that you have won?
A total of 21 in the past four years – including one for every single curd we make (seven in total – or eight if you include one which we haven’t launched yet). It is all about the taste – and that comes from great ingredients. We only use the best free range eggs, butter and fruit and this, coupled with finding great combinations and great cooking is why they taste so good.


QG: Let’s talk curds! Why do you want QVC customers to get involved in the poll?
The best feedback we ever get is from our customers. Ultimately they are the litmus test of any product we put out there. So as well as making good products and getting good reaction, we thought we would try and take it a step further – ask the customer what they think about possible flavours and combinations .

Curds are becoming increasingly popular with the resurgence of cooking and in particular, baking. They are versatile and bring amazing flavours to food. As well as being delicious they are making a huge comeback on the UK culinary scene as an ingredient for cakes, puddings, desserts and all manner of baking products.

Time to vote! Simply choose from the list below, and the winner will be announced in next week’s (5th December) Andi Peters’ Food Fest at 7pm.

Browse our food department


  1. Carol Morris November 30, 2016 at 6:19 am -  Reply

    I would like something new to put in my ho e cooked family sponge cake so it bannofee and salted caramel is my choice!

  2. Valerie Wilding November 30, 2016 at 10:46 am -  Reply

    I chose the salted caramel although not too keen on bananas.Have you considered a blood orange one.

  3. Lynn Knowler November 30, 2016 at 10:53 am -  Reply

    Banofee and Salted Caramel sounds heavenly to me!

  4. Anika Weightman November 30, 2016 at 11:51 am -  Reply

    Of the suggestions above the strawberry and pink peppercorn is the one that sounds most exiting and innovative. Putting different flavours together and creat new sensations is in my view what makes your company so special. Banoffee and salted caramel is very seductive but to me now a bit old hat and like nocking no an open door. Elderflower and lemon is a classic blend which I am sure would be winner but strawberry and pink peppercorn might just blow your head off. Not in a pepper hot way I am sure, but as a taste sensation. A bit like what happened when I put (as recommended) your pumpkin seed oil in my vanilla ice cream.

  5. vicki November 30, 2016 at 8:55 pm -  Reply

    Cant wait to see any of these on the shelf

  6. Nancy December 1, 2016 at 4:02 pm -  Reply

    Strawberry and pink pepper sounds great fun! Banoffee would perhaps be a bit too sweet for me, and you already have a range of lemon flavours (which I enjoy). Could you make grapefruit? Or something like lychee or rambutan?

  7. Rita December 2, 2016 at 8:09 am -  Reply

    I think banofee and salted caramel can sometimes be too overpowering, too sweet, and curds are sweet anyway. Elderflower too mild, could get lost in the lemon, but nice strawberry with a little kick of pepper would awaken the taste buds, get your imagination going, when do you send me a free sample!!!!

  8. Jane Saunders December 4, 2016 at 12:06 pm -  Reply

    It’s got to be elderflower and lemon for me! It sounds light, refreshing and zingy…great for a cake filling, with meringue, over fruit or swirled into yoghurt. I think this would be the most versatile of the three curds.

  9. Margaret Rees December 5, 2016 at 12:14 pm -  Reply

    I would like to try banoffe and salted caramel

  10. Felicity Abbott December 5, 2016 at 1:00 pm -  Reply

    They all sound lovely!
    But the one that tickles my fancy the most is Salted Caramel & Banoffee! It sounds like it would be lovely on pancakes or great to add into a plain sponge cake, to give it a bit of oomph

Leave a reply

Your email address will not be published. Required fields are marked *


Cast your vote!

Never miss a post!

Sign up to our QGossip feed to get the latest posts in your mailbox.

QVC uses first and third party cookies to enhance your use of this website and provide you with a personalised browsing experience. We do so in accordance with our Privacy Statement and our Cookie Policy. To learn more and change your preferences click here. By actively continuing to use this website, closing this banner or clicking the OK button below, you consent to our use of cookies.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.