• Prosciutto and Mustard Hors d’Oeuvres

    This puff pastry hors d’oeuvre can be assembled and waiting in the refrigerator for last-minute baking to crisp and delicious perfection!


    1 pkg (397g) frozen puff pastry,thawed
    3 tbsp Mrs. McGarrigle’s Honey Tarragon or Canadian Maple Mustard
    2/3 cup freshly grated Parmesan cheese
    200g thinly sliced prosciutto
    1 egg, beaten

    On lightly floured surface, roll out 1 piece of pastry to 12 x 10 inch (30 x 25 cm) rectangle and cut in half. Repeat with second sheet of pastry. Spread mustard over the entire surface of all 4 pieces of pastry. Sprinkle on the parmesan cheese. Arrange the prosciutto in a single layer over cheese. Brush borders with water and tightly roll and seal seam by pinching tightly. Using a serrated knife, trim ends and cut into 1/2 inch thick slices.

    Place on parchment paper-lined baking sheets, press lightly. Brush egg over roll-ups.

    Bake in 400 degree oven for 15-18 minutes or until puffed and lightly golden. Makes approximately 36 hors d’oeuvres.

    Bon Appétit!

  • New Product!

    Try our new, gluten-free Creamy Honey Garlic Vinaigrette!

    A sweet and savoury dressing to drizzle over salad, marinate meats, or use as a dip with fresh veggies. The applications are endless for this delicious showstopper!


  • Shrimp in Champagne Mustard Sauce


    1 kg shrimp
    1/4 cup finely chopped parsley
    1/4 cup finely chopped green onion
    1/4 cup tarragon vinegar
    1/4 cup white wine vinegar
    1/2 cup extra virgin olive oil
    4 tbsp. McGarrigle’s Creamy Champagne Mustard
    2 tsp. crushed red pepper flakes
    sea salt freshly ground & black pepper to taste

    Cook the shrimp in in boiling water just until pink. Drain and transfer to a large bowl. Mix the remaining ingredients together and pour over the warm shrimp. Mix well so that each shrimp is coated. Transfer to a covered container and refrigerate for 8 hours, stirring 3 or 4 times to recoat the shrimp. Remove from refrigerator about an hour before serving.


    1. This can be made with a small salad with the shrimp served or garnished on appetizer plates or scallop shells.

    2. It can also be made with medium or large ‘tail on’ shrimp and placed on a platter for cocktail parties.

    3. You can also make this recipe with precooked frozen shrimp, thawed and patted dry – just make sure you marinate it a bit longer.

    Bon Appétit!

  • Roasted Red Onion, Mrs. McGarrigle’s Mustards and Brie Puff Pastry Tarts


    ¼ cup butter
    3 medium red onions, halved and cut into 1-inch wedges, about 2 pounds
    5  cloves  garlic, thinly sliced
    ¼ cup liquid honey2  tbsp. red wine vinegar
    ½ cup Mrs. McGarrigle’s Balsamic & Cracked Pepper or Red Wine and Garlic Mustard
    ¼ cup minced fresh parsley
    ½ pkg. frozen puffed pastry sheets, thawed
    1 egg
    1 small round of brie (200 g), cut into thin slices or140 g tube of goat cheese, crumbled

    In ovenproof skillet heat butter over medium heat, stir in red onions, garlic and honey. Cook, stirring until red onions (stir gently to keep the wedges intact) begin to turn golden, about 10 minutes. Stir in red vinegar, 1 tbsp of mustard and season with salt and pepper. Transfer skillet to 400ºF oven, cook, stirring occasionally, until onions are roasted and liquid is thickened and syrupy, about 25 minutes. Remove, let cool slightly and stir in 2 tbsp of the parsley.

    Line large rimmed baking sheet with parchment paper. On lightly floured surface, roll out pastry to 13.5 inch x 13.5 inch square; transfer to prepared pan. Slightly crimp edges of the pastry to form a ridge. Using fork, prick pastry all over; refrigerate for 30 minutes. Brush remaining mustard over the base of the pastry. Bake pastry in centre of oven until light golden and puffed, about 12 minutes. Let cool slightly. Spread red onion mixture over mustard. In small bowl, combine egg yolk and 2 tsp water. Lightly brush ridge with egg yolk mixture. Lay brie slices all over onions (or crumble goat cheese all over).  Return to oven and cook until cheese is softened, about 15 minutes.

    Transfer tart to rack.  Sprinkle with remaining parsley.  Let stand for 5 minutes before cutting into portions.

    Makes 16 appetizers or 6 main course portions.

    Bon Appétit!

  • Wasabi Lime Soba Noodles


    1/2 cup grape seed oil
    3 tbsp. rice vinegar
    1 heaping tbsp. Mrs. McGarrigle’s Wasabi Lime Mustard
    Juice of 1 lime
    1 tsp. Soya sauce
    1/2 tsp. sesame oil
    1/2 tsp. sugar
    1/4 tsp. crushed chillies (or more to taste)


    2 bundles soba noodles (or spaghettini) cooked & cooled
    1/2 red pepper, julienned
    Cooked shrimp or chicken (optional)


    1 green onion, thinly sliced
    Sautéed cashews
    Chopped cilantro

    Whisk vinaigrette ingredients together in bowl. Toss drained noodles and red pepper with 1/2 the vinaigrette and cool. When ready to serve toss salad with remaining vinaigrette and garnish.

    Bon Appétit!

  • Mrs. McGarrigle’s Stuffed Baguette


    1 baguette
    2 cups fresh (500 ml) spinach
    1/4 pound (125 g) cream cheese
    1tbsp. cream or milk
    4 cups (1L) minced Black Forest ham
    1/3 cup (75 ml) toasted pistachios*
    1/3 cup (75 ml) mayonnaise
    1 tbsp. (15 ml) Mrs. McGarrigle’s Champagne Mustard

    Slice baguette lengthwise and hollow-out.

    Wrap loaf in plastic wrap and set aside.

    Rinse spinach, then place in pot, cover, and cook in just the water clinging to the leaves, for 3 minutes. Drain, then squeeze dry. Chop finely. In food processor, process spinach, cream cheese, dill and cream until spreadable. Set aside. In bowl, mix together ham, pistachios, mayonnaise and mustard. Set aside.

    Completly coat inside surfaces of baguette with cheese/spinach spread, including edges. Mound ham mixture into hollow of baguette. Replace tip of loaf, wrap tightly in plastic wrap and refrigerate at least 2 hours before serving.

    *Toast pistachios 4-5 minutes in hot frying pan, shaking frequently to prevent burning.

    Bon Appétit!

  • Wine Peppercorn Mustard Cheese Crostini


    1 egg, separated
    2 tsp. Mrs. McGarrigle’s Wine Peppercorn or Chipotle Lime Mustard
    3/4 cup grated aged cheddar
    1 tsp. minced scallion
    Salt, freshly ground pepper
    12 sliced baguette
    4 tsp. finely chopped fresh herbs (basil & chives, or mixture of your choice)

    Preheat oven to 400 degrees. Combine egg yolk with the mustards, and then stir in the cheese scallion and a little salt. Beat the egg white in a separate bowl until it holds soft peaks, and then fold into the mixture. Spread the mixture on the bread and bake until puffed and golden, about 5 minutes. Season to taste with salt and pepper. Garnish with chopped cilantro.

    Bon Appétit!

  • Onion Mustard Pizza

    Winner of Mrs. McGarrigle’s “Cooking with Mustard” Recipe Contest!


    For the bread machine pizza dough:

    1-1/3 cups water
    1 tbsp. sugar
    1 tsp. salt
    3 cups flour
    Machine yeast

    For the topping:

    2 tbsp. olive oil
    1 large Spanish onion, quartered and sliced
    1 tsp. sugar
    salt and pepper to taste
    ¼ cup Mrs. McGarrigle’s Canadian Maple or Honey Tarragon Mustard
    8 oz. grated mozzarella cheese

    Make dough according to bread machine manufacturer’s directions; use half for the pizza.  Roll dough to 12-inch diameter and place on lightly oiled pizza pan.  Let dough rise 30 minutes.  Meanwhile, in a fry pan on medium temperature, heat 1 tbsp. of olive oil; add onion and sprinkle with sugar.  Cook to caramelize onions to a golden colour, about 15-20 minutes.  Season with salt, pepper and set aside.

    Spread pizza dough with mustard.  Top with caramelized onions then sprinkle with cheese.

    Bake in pre-heated oven at 350 degrees about 30 minutes, just until golden brown.

    Yields one 10” pizza.  Slice it up for appetizers.

    Bon Appétit!

  • Warm Goat Cheese Salad with Maple Tarragon Vinaigrette

    Chef Judy Dempsey is a long time advocate of high quality, locally produced food.  When customers are notified that Judy is having a cooking class at our shop, it’s an instant sell out.  This recipe was extremely well received in her “Maple Cooking” class.  Enjoy!


    400g soft unripened goat cheese
    4 tbsp. chopped Italian parsley
    2 tbsp. chopped tarragon
    2 tbsp. chopped mint
    2 tbsp. chopped dill
    1 tbsp. chopped rosemary
    4 tbsp. Mrs. McGarrigle’s Honey Tarragon Mustard
    2 eggs
    4 cups bread crumbs

    Cut the goat cheese into 4 rounds.  Mix the chopped herbs together in a bowl.  Whisk the mustard and eggs together in a separate bowl.  Place crumbs in a large bowl or deep pan.  Cover the cheese rounds in herbs.  Dip carefully in the egg mixture.  Gently cover the cheese in crumbs.  Place cheese on a cookie sheet and freeze overnight.  Preheat oven to 400 degrees F.  Bake the cheese from frozen state, 15 minutes or until soft in the middle.


    Torn romaine lettuce leaves
    Red and yellow pepper strips
    Orange slices
    Red onionthinly sliced
    Roasted chopped hazelnuts for garnish

    While cheese is cooking, assemble salad ingredients on plates.  When the cheese is soft, place in the center of salad.  Drizzle with dressing and sprinkle with hazelnuts.

    Maple Dressing:

    ½ cup maple syrup
    2 tbsp. Mrs. McGarrigle’s Canadian Maple Mustard
    1 tsp. yellow mustard seeds
    2 tsp. roasted poppy seeds
    6 tbsp. fresh lemon juice
    Zest of 1 lemon, chopped
    1 tsp. minced garlic
    4 tbsp. minced fresh tarragon
    1 cup olive oil
    Salt and pepper to taste

    Whisk together and set aside. Serves 4.

    Bon Appétit!

  • New Potato Salad

    These sensational potato salad recipes are the creation of Margot Silver-Dumas, a good friend and colleague.

    “When I first met Janet we connected immediately as we are both extremely passionate about food, travel and our love of all things Italian.  Italian cuisine is based on the premise of using simple but high quality ingredients.   This New Potato Salad is delicious and extremely easy to prepare.  Using a high quality olive oil and lots of fresh herbs along with Mrs. McGarrigle’s Mustard is the key to this tasty salad.  Don’t forget to add the Fleur de sel!  Buon Appetito!”


    2 lbs. new potatoes
    2 tbsp. Mrs. McGarrigle’s Lemon Dill or Honey Tarragon Mustard
    2 tbsp. champagne or white wine vinegar
    1/3 cup extra-virgin olive oil
    Finely chopped red onion
    Freshly chopped fresh dill
    1-2 tbsp. freshly squeezed lemon juice
    Italian parsley
    Fleur de sel & freshly ground pepper

    Variations:  Add chopped chives or finely chopped green onion, smoked salmon, sour cream or crème fraiche

    Bon Appétit!

    Try other mustard flavours in the vinaigrette:

  • Duck Confit Salad with Cranberry Port Vinaigrette

    Caterer Richard Boulay from Montreal loves to serve this saladwith our award-winning Cranberry Port Mustard! Visit him at www.richardboulay.com.


    1 tbsp. Mrs. McGarrigle’s Cranberry Port Mustard
    1 tbsp. old xérès vinegar (sherry vinegar) or good red wine vinegar
    2/3 cup extra virgin olive oil1
    1 shallot minced
    Pinch if salt, pepper and fine herbs

    For the vinaigrette:  Combine mustard, vinegar, olive oil, shallot, salt, pepper and fine herbs in a small jar and shake vigorously.

    4 duck confit legs reheated at 400 degrees F until skin is crispy
    Mesclun salad
    1 red onion, thinly sliced
    Cherry tomatoes
    Lardon or real bacon bits cooked to a crisp

    Put a large handful of mesclun salad in the centre of the plate, trying to get some height.Put a warm leg of duck confit on one side and add red onions, cherry tomatoes and lardons/bacon.  Add vinaigrette at the last minute. Serves 4.

    Bon Appétit!

  • Grilled Vegetable Salad


    1/3 cup Mrs. McGarrigle’s Chipotle Lime or Creamy Champagne Mustard
    1/3 cup extra virgin olive oil
    1/4 cup balsamic vinegar
    1/4 cup chopped parsley
    2 tbsp. chopped chives
    1 tsp. dried thyme or 3 tsp. fresh
    1 tbsp. minced garlic
    4 baby eggplants
    2 Vidalia or Spanish onions
    2 zucchini
    2 yellow squash
    2 red peppers
    1 cup mushrooms
    3 plum tomatoes, quartered

    In bowl, whisk mustard, oil, vinegar, parsley, chives, thyme and garlic until blended; set aside.

    Cut eggplant, onions, zucchini, and squash into ½ inch slices.  Halve and seed red peppers.  Brush mushrooms clean and leave whole.  Quarter tomatoes.

    Grill vegetables, basting with ¾ cup mustard marinade.  Grill onions, mushrooms and red peppers about 6 to 8 minutes.  Grill remaining vegetables about 3 minutes except tomatoes.  Grill tomatoes for 1 minute.  Remove from flame and slice mushrooms and red peppers.  Combine all and drizzle with remaining mustard mixture. Serves 6-8.

    Bon Appétit!

  • Penne with Grilled Vegetable and Sun Dried Tomato Sauce


    4 cups vegetables cut up (such as zucchini, butternut squash, eggplant, mushrooms, sweet peppers, asparagus, tomatoes)
    3 tbsp. Mrs. McGarrigle’s Wine Peppercorn or Creamy Champagne Mustard, divided
    3 tbsp. olive oil
    8 sun dried tomatoes
    2 cloves garlic, minced
    2 cups half & half cream
    2 tbsp. fresh basil, chopped
    1 lb. (400g) penne pasta, cooked
    Parmesan Cheese, grated

    Combine vegetables, 2 tbsp. mustard and 2 tbsp. olive oil; broil 10-12 minutes or until well-browned and tender.

    Soak sun dried tomatoes for five minutes; drain, then slice. In medium saucepan, sauté garlic in 1 tbsp. oil for 2 minutes; reduce heat, add tomatoes, then cream, remaining mustard and basil and heat through.

    Toss hot cooked pasta with vegetables and cream sauce. Serve with grated Parmesan and freshly ground pepper.

    Bon Appétit!

  • Grilled Beef with Lemon Caper Sauce


    ½ cup Mrs. McGarrigle’s Red Wine & Garlic or Wine Peppercorn Mustard
    1/3 cup extra virgin olive oil
    ¼ cup red wine vinegar
    1 2 lb. sirloin steak
    1 cup lowfat sour cream
    ½ minced green onion
    ¼ cup fresh basil leaves
    2 tbsp. fresh lemon juice
    2 tbsp. chopped capers
    2 tbsp. chopped parsley

    In small bowl, combine ¼ cup mustard, oil and vinegar. Place steak in glass dish, coat with marinade. Cover and chill for at least 1 hour. In medium bowl, blend sour cream, green onions, basil, remaining mustard, lemon juice, capers and parsley. Chill until serving time. Remove steak from marinade. Grill over medium heat 20 minutes, or until desired doneness. Slice beef and arrange on platter. Serve warm with caper sauce. Serves 4-6.

    Bon Appétit!

  • Chicken with Mrs. McGarrigle’s Honey Tarragon Mustard


    4 boneless chicken breasts
    1/4 cup flour
    2 tsp. olive oil
    2 tsp. butter
    1/2 cup white wine


    2 tbsp. Mrs. McGarrigle’s Honey Tarragon or Canadian Maple Mustard
    1 cup chicken stock
    2 tbsp. Soya sauce
    1/2 cup whipping cream

    Flatten chicken breasts. Dredge in flour seasoned with salt and pepper. In large sauté pan, heat olive oil and butter. Sauté chicken for 5 minutes per side. Place chicken in glass baking dish. Deglaze sauté pan with wine, boiling and stirring until reduced by half. Pour over chicken. Combine all sauce ingredients in sauté pan and bring to a boil. Simmer for 5 minutes and then pour over chicken. Bake for 20 minutes at 350 degrees.

    Bon Appétit!

  • Fresh Trout with Mrs. McGarrigle’s Honey Tarragon Mustard


    2 fillets of trout
    2 green onions chopped
    1 tbsp. fresh lemon juice
    1 tsp. local honey
    2 tsp. Mrs. McGarrigle’s Honey Tarragon Mustard

    Using tin foil (make small corners to keep in liquid) or a shallow tray on the BBQ. Place trout on tin foil and paste with Mrs. McGarrigle’s Honey Tarragon mustard. Add honey to lemon juice and warm in microwave until honey melts. Pour over trout and add green onions. Grill for a few minutes until the trout is cooked to your liking! Serves 2.

    Bon Appétit!

  • Phyllo-Wrapped Mustard & Cheese Chicken

    This is a quick yet elegant dinner idea or it works as an appetizer just by slicing differently. This recipe can be doubled and is a great make ahead recipe.


    4 boneless skinless chicken breasts
    1/3 cup Mrs. McGarrigle’s Canadian Maple or Cranberry Port Mustard
    1 pkg fine garlic and herb Boursin cheese or ½ cup of crumbled blue cheese or 300 g tube of goat cheese or four slices of Canadian Swiss Cheese
    12 sheets phyllo pastry
    1/3 cup butter, melted Salt and pepper

    Cut chicken breasts in half horizontally.  Do not cut all the way through. Brush each breast with a heaping 1 tbsp. of mustard. Sprinkle with salt and pepper. Sprinkle a quarter amount of the cheese on each breast and fold over to close breast.

    For each breast, lay 1 sheet of phyllo pastry on work surface.  Brush lightly with butter and top with second sheet of phyllo. Repeat and top with another sheet of phyllo. Place breast about 2 inches from the short edge of the phyllo.  Fold up the bottom, then the sides and roll up. Place, seam side down, on greased rimmed baking sheet. Brush top with butter. (Make-ahead: Cover and refrigerate for up to 1 day.) Repeat with remaining chicken breasts and phyllo pastry.

    Bake chicken in 350ºF oven, turning once, until golden and chicken is no longer pink, about 45 minutes. Let rest for about 4 minutes and slice on diagonal to showcase the mustard and cheese filling. Serves 4.

    Bon Appétit!

  • Pork Tenderloin with Mrs. McGarrigle’s Cranberry Port Mustard Sauce


    1 tbsp. unsalted butter
    1 tbsp. olive oil
    600 g pork tenderloin
    ½ cup fresh cranberries or 1/4 cup dried cranberries
    ½ cup tawny port or white wine
    ½ cup chicken stock
    3 tbsp. Mrs. McGarrigle’s Cranberry Port Mustard

    Cut tenderloin into 1” thick medallions. Heat butter and olive oil in oven proof sauté pan.  Sauté pork 2-3 minutes per side. Remove from pan and set aside.  Add port, deglaze pan, stirring constantly until slightly reduced.  Add chicken stock and simmer for a few minutes.  Add mustard and cranberries, simmer a few more minutes, add browned meat to pan, then transfer to 350 degrees F oven for 15-20 minutes. Serves 4.

    Bon Appétit!

  • Grilled Strip Loin with Brandy and Four Peppercorn Balsamic Mustard Sauce


    2 tbsp. Mrs. McGarrigle’s Cracked Pepper and Balsamic Mustard
    2 tbsp. Mrs. McGarrigle’s Four Peppercorn Blend, coarsely cracked
    1 tbsp. olive oil
    4-6 oz Strip loin steaks
    Finishing Sea Salt
    4 tbsp. unsalted butter
    2 tbsp. garlic, minced
    2 shallots, finely minced
    1 cup wild mushrooms, your choice
    1 cup beef stock
    1/3 cup brandy or cognac
    1/4 cup heavy cream (35%)
    Freshly ground pepper to taste

    For sauce:

    Melt butter and sate shallots with garlic for one minute. Add mushrooms and cook for 5 minutes. Add beef stock, brandy, cream and mustard. Bring to a boil and simmer about 10 minutes until reduced by half.

    For Steaks:

    Combine mustard, olive oil, salt and pepper. Coat both sides of steak with the mixture. Grill on medium high heat for 5 minutes per side or until desired doneness. Drizzle with mustard sauce.

    Bon Appétit!

  • Seared Tuna Steak with Sesame & Wasabi Mustard Sauce


    4-5 oz tuna steaks
    Extra virgin olive oil
    Black sesame seeds
    Sea salt
    Freshly ground pepper


    1/4 cup Mrs. McGarrigle’s Wasabi Lime or Lemon Dill Mustard
    1/3 cup melted butter

    Rub tuna steaks with olive oil and season with salt and pepper, roll in sesame seeds. Place 2 tbsp. olive oil in hot sauté pan over high and quickly sear each side of the tuna of 1-2 minutes, until golden. The tuna should still be quite raw in the center. Slice the tuna diagonally and season inside flesh with sea salt and pepper.

    To prepare the sauce, melt butter and stir in Wasabi mustard. Serve 2 slices of tuna over sautéed bok choy, or vegetable of your choice and drizzle with the Wasabi mustard sauce.

    Bon Appétit!

  • Fillet of Arctic Char with Mrs. McGarrigle’s Lemon Dill Mustard


    2 fillet of Arctic Char, cut in two approx. 6 oz per portion
    1 tablespoon olive oil
    Mrs. McGarrigle’s Fleur de Sel
    Mrs. McGarrigle’s Four Peppercorn Blend
    2 good sized russet potatoes
    1 cup of peas
    ½ leek sliced
    1 green onion
    2 tablespoons of Mrs. McGarrigle’s Lemon Dill Mustard
    2 oz butter

    Start by seasoning the fish with olive oil, salt and black pepper, and heat a heavy bottomed frying pan.

    In a separate pan heat a tablespoon of olive oil and add the butter, toss in the potatoes, peas, leeks and green onions. Season and turn until leeks start to soften.

    Meanwhile place the fish in the frying pan with a dash of olive oil, skin side down and cook for 3-4 minutes until the skin is crispy, turn only once and shut the heat off.

    Add the mustard to the potato pea mixture and correct the seasoning. Allow mustard to coat the vegetables. Divide and stack the mixture between four plates, place a piece of fish on each stack. Garnish with a teaspoon more of mustard and some finely chopped green onion. Serves 4-6.

    Bon Appétit!

  • Grilled Chicken in Mrs. McGarrigle’s Many Mustards


    4 boneless skinless chicken breasts


    1/4 cup Mrs. McGarrigle’s Creamy Champagne Mustard
    1/4 cup Mrs. McGarrigle’s Canadian Maple Mustard
    1/4 cup Mrs. McGarrigle’s Wine Peppercorn or Oktoberfest Mustard
    1/4 cup white wine vinegar
    1/4 olive oil
    1/2 cup apple juice
    Juice of 1/2 lemon
    1 shallot, sliced
    Freshly ground pepper

    Whisk together all marinade ingredients in bowl. Add chicken and marinate 2-4 hours, reserving some of the marinade to use as a sauce with cooked chicken, if desired. Over medium-hot grill, cook the chicken about 6 minutes per side. Spoon additional reserved marinade over the grilled chicken.

    Bon Appétit!

  • Flashing Chicken Legs

    Award-winning National Arts Centre Executive Chef Michael Blackie tempts diners with exciting and inventive dishes featuring fresh, regional and international ingredients. We are so pleased that Chef Blackie developed this recipe using our mustard. www.nac-cna.ca


    Nest Preparation:

    2 sheets puff pastry
    2 tsp. butter, soft
    ½ cup sour cream


    2 tsp. poppy seeds
    3 tbsp. oats
    2 tsp. pumpkin
    2 tsp. toasted sesame seeds
    1 tsp. black sesame seeds

    The simplest way to execute this recipe at home would be to use 4 empty Mrs. McGarrigle mustard jars (190 ml size)! Place them upside down and butter them. Cut 4 circles of puff pastry big enough to cover each jar.  Wrap each jar ensuring the puff is secure.

    Preheat oven to 350 degrees F. Using a spoon, generously coat the puff pastry with the sour cream. In a bowl, combine all the crust ingredients and sprinkle generously over each “puff dome”. Transfer finished domes to a baking tray, bake for 15-20 minutes or until golden brown. Remove and allow to cool for 5 minutes. Using a small paring knife, gently and carefully release the cooked puff from the cup. Set aside.

    Chicken Leg Preparation:

    1 lb. chicken leg-skinless, boneless, cut into strips
    1 tsp. garlic minced
    2 tsp. olive oil
    ½ cup white wine
    2 tsp. shallot minced
    ¼ cup leek, split bias cut
    ¾ cup 35% cream
    2 tbsp. Mrs. McGarrigle’s Chipotle Lime Mustard
    1 cup chicken stock

    In a skillet heat the olive oil. Add garlic, shallots, leeks and half of the mustard. Sauté until shallots, garlic and leeks are translucent. Over high heat, add the sliced chicken legs, continue to cook, deglaze the pan with the white wine and reduce by ¾ of original volume. Add chicken stock, again reduce by ¾ of original volume. Add cream and reduce by half. Adjust seasoning to taste and add the remaining chipotle lime mustard. Portion the hot mixture in the puff pastry bowls and serve immediately. Serves 4.

    Bon Appétit!

  • Braised Pork Shoulder With Apple Cider & Hot Whiskey Mustard Sauce

    This recipe using local products is compliments of Chef Steve Mitton from Murray Street Restaurant, Ottawa, Canada ~ Named one of Canada’s Top Ten Best Restaurant for 2009, enRoute Magazinewww.murraystreet.ca


    1 kg fresh St. Canut pork shoulder, well seasoned with salt, paprika, chili powder, ground cumin, cloves, cinnamon & pepper
    2 large onions, chopped
    4 cloves  garlic, coarsely chopped
    1 cup rhubarb
    ½ cup brown sugar
    2 cups Hall’s apple cider
    1 cup Hall’s cider vinegar
    2 tbsp coriander seeds, toasted
    1 tbsp cumin seeds, toasted
    ½ cup tomato paste
    4 litres water
    ½ cup Mrs. McGarrigle’s Hot Whiskey Mustard

    In stages blend the garlic, rhubarb, brown sugar, apple cider, cider vinegar, tomato paste, water and any remaining spices. Sear the pork in hot oil on all sides then add the liquid, bring to a boil, cover and braise for 3-4 hours at 375F.

    Remove the pork, allow to cool. Strain the liquid and return to heat. Reduce liquid by about half, add the mustard and remove from heat, stir until incorporated, serve over top of pork dish and in bowls all day long for dipping bread into… yum!

    Bon Appétit!

  • Slow-Cooked Salmon with Wasabi Lime Crust

    We are so fortunate to have two recipes from Caterer, Richard Boulay. This recipe is one of his most popular menu items! Visit him at www.richardboulay.com.


    4, 7oz. salmon fillets with skin
    ¼ cup Mrs. McGarrigle’s Wasabi Lime Mustard
    ¼ cup fine bread crumbs
    ¼ cup butter (room temperature)

    Preheat oven to 225 degrees F. Mix together the mustard, bread crumbs and butter. Arrange fillets on an oiled or parchment covered baking sheet, skin side down. Cover each fillet with the mustard paste. Put in the middle rack of the preheated oven and cook for 20 minutes. Serve with wild rice or baked potatoes. Serves 4.

    Bon Appétit!

  • Bourbon Mustard Chicken


    4 chicken breasts
    2 tbsp. dark brown sugar
    1/4 cup Mrs. McGarrigle’s Creamy Champagne Mustard
    1/4 cup Bourbon
    2 green onions, thinly sliced
    sea salt to taste
    1 tsp. Worcestshire sauce
    2 tbsp. butter
    1 tbsp. olive oil
    2 green onions, thinly sliced
    1/3 cup chicken stock or water

    Preheat oven to 350 degrees. Pound chicken breasts, then place in shallow bowl. Combine sugar, mustard, Bourbon, Worcestershire sauce. Brush on chicken. Marinate one hour. Remove chicken, reserving marinade.

    Season chicken with sea salt then brown lightly on both sides in olive oil & 1 tbsp. butter. Transfer to oven and bake 10 minutes. Add reserved marinade and water or stock to pan. Bring to a boil, then simmer 5 minutes, adding sliced green onions to marinade in the last minute of simmer. Swirl 1 tbsp. butter into sauce then pour over chicken.

    Bon Appétit!

  • Caesar Dressing with McGarrigle’s Creamy Champagne Dijon

    This recipe is very adaptable and has evolved several times as a result of having been passed from person to person. The quantities listed below are offered as a guideline only; feel free to alter quantities and ingredients according to your own personal taste. This recipe makes enough dressing for two side salads!


    1 large yolk
    1 tsp anchovy paste
    1 small clove pressed/minced garlic
    ½ tsp fresh lemon juice
    1 tbsp fresh grated Parmesan cheese
    ½ tsp Mrs. McGarrigle’s Creamy Champagne Mustard
    1(+) tbsp extra virgin olive oil (the better quality oil, the better the dressing)
    Pinch of fresh ground peppersalt to taste

    In a small mixing bowl combine the yolk, anchovy paste, garlic, lemon juice & mustard. Gradually whisk in the oil. Once completely emulsified, stir in the pepper, Parmesan and salt. Cover & refrigerate (up to 24 hours) until ready to be used.

    Toss the dressing with fresh washed & torn romaine lettuce. Top with bacon, croutons and extra grated Parmesan (if desired). Garnish with a wedge of lemon dipped in paprika.

    If serving to children substitute the anchovy paste with about 1 tbsp mayonnaise to make a creamier dressing (with no fishy taste).

    Bon Appétit!

  • Welsh Rarebit with Mrs. McGarrigle’s Creamy Herb Dijon Mustard

    (Originally published in LCBO’s Food & Drink Winter 2007)

    Rarebits or rabbits are British cheese dishes similar to our melted cheese sandwiches. In Britain they are often served as a small savoury at the end of a meal or as a lunch or supper dish with a salad.


    2 tbsp (25ml) butter
    12 oz (375g) grated old cheddar cheese
    1 tbsp (15ml) lemon juice
    1 tsp (5ml) Mrs. McGarrigle’s Creamy Herb Dijon Mustard
    Pinch cayenne
    ¼ cup (50ml) Hobgoblin ale or other beer
    1 tsp (5ml) Worchestershire sauce
    6 slices thick toast
    2 tbsp (25ml) chopped parsley
    Sea salt & freshly ground pepper, to taste

    Combine butter, cheese, lemon juice, mustard and cayenne in a pot. Stir in beer and Worchestershire sauce. Heat gently, stirring until cheese is melted and mixture is combined, about 7 minutes.

    Spoon mixture over toast making sure cheese mixture covers edges to keep them from burning under the broiler.

    Place under broiler and broil for 1 minute or until cheese is golden and bubbly. Sprinkle with parsley.

    Bon Appétit!

  • Potato, Leek and Endive Gratin with McGarrigle’s Creamy Champagne


    4 Russett potatoes
    1 leek
    1 Belgian endive
    3 cloves garlic, crushed
    1 cup whipping cream
    2 tbsp. unsalted butter
    ½ cup 3% homogenized milk
    2 tbsp. Mrs. McGarrigle’s Creamy Champagne Mustard
    ½ tsp. Freshly grated nutmeg
    1 cup grated Gruyere
    ½ cup Extra Old Cheddar
    Sea salt & freshly ground pepper, to taste

    Peel potatoes, slice into ½ cm thick slices. Clean the leek and cut in half lengthwise, then into thin slices.

    Remove outer leaves of endive. Cut in half lengthwise, then slice into 1 cm slices. Crush garlic.

    Place all ingredients except cheese in a bowl and mix well. Transfer to a baking dish. Cover with a layer of parchment, then a sheet of foil. Bake at 350F for 45 minutes. Remove foil & parchment, then add cheese and bake, uncovered, another 15 minutes, or until cheese is well-browned. Turn oven off and let rest in oven 15 minutes before serving

    Serves 4-6.

    Bon Appétit!

  • Veal Scallopini with Mustard Cream Sauce


    2 tbsp. Olive oil
    4 tbsp. butter
    2 shallots, finely chopped
    1 ½ pounds veal scallopini (pounded thin)
    ½ cup dry white wine
    3 tbsp. McGarrigle’s Wine Peppercorn or Red Wine & Garlic Mustard
    1/3 cup heavy cream
    1 tomato, peeled, seeded and chopped finely

    Melt butter and oil in large skillet. Add shallots and cook over low heat 3 minutes. Raise heat, add veal and season to taste with salt and freshly ground pepper. Cook only 2 minutes per side, then remove from heat and keep warm. Add the wine to the pan. Bring to a boil, while stirring, and cook until reduced to a few tablespoons. Whisk in mustard and cream and cook 2 minutes longer. Arrange veal on a platter, pour sauce over, and sprinkle with chopped tomato. Serves 4-6.

    Veal Scallopini

    Bon Appétit!

  • Creamy Onion Mustard Tarts

    A creamy onion filling with a touch of mustard in a wonderful cream cheese pastry.  They can be used as an hors d’oeuvres or serve with meals.

    Pastry Ingredients:

    2 cups all-purpose flour
    1/2 tsp. salt
    2/3 cup butter, cubed
    2/3 cup firm and cold cream cheese

    In food processor with metal blade, add flour and salt; pulse to mix.  Add butter and cheese and pulse until crumbly.  Gather in a ball, wrap in plastic wrap and chill.

    Filling Ingredients:

    2 tbsp. butter
    1 large onion, finely chopped
    1 cup whipping (35%) cream
    2 tsp. Mrs. McGarrigle’s Classic Wholegrain or Creamy Champagne Mustard
    Salt & pepper to taste
    30 cooked baby shrimp (optional)
    Grated Parmesan on top (optional)

    Melt butter in frying pan over medium heat, stir in onions, cook 1 minute; cover and reduce heat to low.  Cook for 20 minutes. Add cream, increase heat to high and cook 2 minutes until thickened.  Stir in mustard and season.

    Roll pastry out on a lightly floured surface.  Cut into 30-3 inch rounds.  Place pastry in muffin tins and fill with onion mixture.  Bake at 425F for 15 minutes.

    Top with baby shrimps, if hors d’oeuvres. Makes 30 hors d’oeuvres.

    Bon Appétit!

  • Mustard Roasted Potatoes


    4 large Yukon Gold potatoes, peeled and quartered
    4 tbsp. McGarrigle’s Hot Whiskey or Chipotle Lime Mustard
    2 tbsp. Olive oil
    1 garlic clove, crushed

    Mix all ingredients in a bowl.

    Place potatoes on a lightly greased 13” x 9” baking pan. Bake at 350 degrees for 45 minutes or until potatoes are cooked and golden.

    Serves 4.

    Bon Appétit!

  • Ginger-Wasabi Halibut Brochettes


    2 tbsp. McGarrigle’s Wasabi Lime Mustard
    3 tbsp. fresh chives, chopped
    2 tbsp. dry Sherry
    1 tbsp. fresh ginger, peeled & minced
    10 ounces halibut steak, cut into 1-inch pieces
    Olive oil for brushing fish
    Bamboo skewers
    1 red bell pepper, cut into squares

    Prepare barbecue (medium-high heat). Blend Wasabi Mustard in medium bowl with chives, sherry and ginger. Add fish; stir gently to coat. Let stand at room temperature 15 minutes.

    Brush fish rack with oil. Thread fish on skewers alternately with squares of bell pepper. Sprinkle with salt and pepper. Grill until fish is just opaque in centre and peppers are slightly charred, turning occasionally, about 8 minutes.

    Serve with thinly sliced cucumber tossed in a dressing of rice vinegar and vegetable oil. Serve with extra Wasabi mustard on the side. Serves 2.

    Bon Appétit!

  • Baked Lemon-Pepper Salmon


    Olive oil
    ½ cup chopped shallots
    ¼ cup onion
    1 clove garlic, crushed
    ¼ cup drained capers
    1 tbsp. fresh dill, chopped
    1 ¼ pound salmon filet
    1 tsp. lemon pepper seasoning
    2 tbsp. Mrs. McGarrigle’s Lemon Dill or Creamy Champagne Mustard
    2 tbsp. butter
    Lemon wedges

    Preheat oven to 425 degrees F. Place large sheet of foil on baking sheet. Drizzle a little olive oil on the foil & spread evenly. Mix shallots, garlic, onion, capers and dill in small bowl. Place salmon on foil; coat with mustard, then sprinkle with lemon-pepper seasoning. Spread shallot mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal.

    Bake salmon just until opaque in centre, about 25-30 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges. Serves 4.

    Bon Appétit!

  • Oktoberfest Mustard Dip


    8 oz. Cream cheese
    3 tbsp. mayonnaise
    2 tbsp. Mrs. McGarrigle’s Oktoberfest or Wine Peppercorn Mustard
    ½ cup chopped fresh herbs (any combination of chives, savory, dill, tarragon, parsley)
    1 garlic clove, minced

    Combine all ingredients in food processor or blender. Blend until smooth. Taste and adjust seasonings if necessary. Store in refrigerator one hour before serving.

    Great with biscuits, vegetables, or cubed roast beef or ham!

    Bon Appétit!

  • Corned Beef Hash with Chipotle Lime Mustard


    2 tbsp. butter
    4 cups peeled, diced Yukon Gold potatoes
    salt, pepper to taste
    1 tbsp. butter
    1 lb. corned beef diced into half-inch cubes
    2 cloves crushed garlic
    1 cup diced red onion
    1/2 cup each diced green, yellow, red bell pepper
    2 tbsp. Mrs. McGarrigle’s Chipotle Lime Mustard
    2 tbsp. chopped fresh parsley

    Melt 2 tbsp. butter in non-stick frying pan. Add potatoes, salt and pepper. Saute until golden brown (about 20 minutes). When potatoes are close to finished, melt 1 tbsp. butter in a separate frying pan and saute corned beef about 3 minutes. Add garlic, onion & bell peppers and saute for 3 more minutes. Add mustard to corned beef/onions/peppers and mix well. Combine potatoes with meat and vegetables. Mix well and serve.

    The key is to use real corned beef, not canned. You can find the boil-in-bag kind at most grocery stores. Serves 4-6.

    Bon Appétit!

  • Visit Italy

    You will experience the beauty and culture of this region by immersing yourself in the rich culinary traditions of the region; meeting local cheesemakers; learning about olive oil from Umbria’s foremost olive oil producer, Noemio Bacci; perusing local markets; tasting wines at Amelia’s vineyards and learning a little Italian.

  • Visit Italy 2

    You will experience the beauty and culture of this region by immersing yourself in the rich culinary traditions of the region; meeting local cheesemakers; learning about olive oil from Umbria’s foremost olive oil producer, Noemio Bacci; perusing local markets; tasting wines at Amelia’s vineyards and learning a little Italian.

  • Visit Italy 3

    You will experience the beauty and culture of this region by immersing yourself in the rich culinary traditions of the region; meeting local cheesemakers; learning about olive oil from Umbria’s foremost olive oil producer, Noemio Bacci; perusing local markets; tasting wines at Amelia’s vineyards and learning a little Italian.

  • Christmas Sale!

    Come in and see our Christmas items on sale including Kipling mini tarts, Christmas pudding, holiday mugs, ornaments, and more!

  • Eastern Ontario

    1000 Islands Duty Free

    839 Hwy 137, Lansdowne, ON. K0E 1L0



    Around The Block Butcher Shop

    1117 Cobden Road, Ottawa, ON. K2C 2Z1


    Balderson Village Cheese Store

    1410 Hwy 511, Balderson, K0G 1A0


    Baker Bob

    75 Little Bridge St. Almonte, ON. K0A 1A0


     Brockberry Grill & Suites

    64 King Street East, Brockville, K6V 1B3


    Cedars on Kilborn

    1793 Kilborn Ave, Ottawa, K1H 6N1

    Cedars and Co Food Market

    1255 Bank St. Ottawa, ON. K1S 3Y2



    County Treasures and More

    283 Main St/ P.O Box 329, Bloomfield, ON. K0K 1G0


    Dream Weaver Rideau Centre

    50 Rideau St, Suite 303B, Ottawa, K1N 9J7


    Dwight Market

    2836 Hwy 60, Dwight, ON. P0A 1H0


    Feversham General Store

    137 River Road, Feversham, N0C 1C0


    Foodland Verona #6405

    6145 Hwy 38, Verona, ON. K0H 2W0


    Glebe Meat Market

    869 Bank Street, K1S 3W4


    Heather’s Healthy Harvest

    215 Sanders Street #105, Kemptville, K0G 1J0


    Henderson’s Grocery

    187 Military Road, Lancaster, K0C 1N0


    Hogan’s Honey

    6605 Loyalist Blvd, Bath, K0H 1G0


    Home Hardware Gananoque

    875 Stone St. North, Gananoque, ON. K7G 3E4


    Joje Cafe

    113016 HWY 7, Kaladar, K0H 1Z0


    King Street Market

    280 Park St. North, Peterborough,ON. K9J 3W2


    Massine’s YIG Ottawa

    296 Bank Street, Ottawa, K2P 1X8


    Metro Glebe

    754 Bank St. Ottawa, ON. K1S 3V6


    One Fine Food

    800 Erskine Avenue, Peterborough, ON. K9J 5V1


    Perth Cheese Shop

    64 Gore Street East, Unit 2, Perth, K7H 1H7


    Pot and Pantry 

    244 Elgin St. Ottawa, ON. K2P 1L9


    Ritchie Feed & Seed

    1390 Windmill Lane, Ottawa, K1B 4V5


    Rosie Yumskis Fine Foods

    24 Church Street, Westport, K0G 1X0


    Saslove’s Meat Market-Byward

    50 Byward Market Sq., Ottawa, K1N 7A2


    Schell’s Market

    408 Main St. Bath, ON. K0H 1G0


    Season’s Fine Foods

    6 Dundas Street West, Napanee, K7R 1Z4


    St. Albert Cheese

    150 Rue St. Paul, St. Albert, ON. K0A 3C0


    Stone Mills Family Market

    672 Addington Street, Tamworth, K0K 3G0


    Sweet and Sassy

    114 John St. N, Arnprior, ON. K7S 2N6



    The Stone Kitchen 

    33 Shelbourne St. Bancroft, ON. K0L 1C0



    The Urban Gourmet Co. 

    74 Pembroke St. West, Pembroke, ON. K8A 5W6



    The Village Pantry

    11 Main st. Warkworth, ON. K0K 3K0



    Ullrich’s Butcher Shop

    214 Pembroke St. West, Pembroke, ON. K8A 5N2



    Gibbons Family Farm
    41 Leacock Road RR#1, Frankville ON K0E 1H0
    (877) 440-7887  gibbonsmaple.com


    Grace in the Kitchen
    442 Hazeldean Road, Kanata, ON
    613-521-4818  graceinthekitchen.com


    Wendy’s Mobile Market
    151 Fortuneline Rd., R.R.2, Lyndhurst ON K0E 1N0
    (613) 928-2477 wendysmobilemarket.com


    Lasting Impressions
    5552 Main St. P.O. Box 760, Manotick ON K4M 1B4
    (613) 692-0759


    Kilborn’s (at Newboro)
    10 Drummond St. P.O. Box 60, Newboro ON K0G 1P0
    (613) 272-0114


    Bottega (La) Nicastro
    64 George St., Ottawa ON K1N 5V9
    (613) 789-7575  labottega.ca


    Butchery (The)
    1821 Robertson Rd. Ottawa, ON K2H 8X3
    (613) 829-9133


    Canada in a Basket
    55 Byward Market, Ottawa, ON K1N 9C3
    (613) 241-2088


    JD Adams
    795 Bank St., Ottawa ON K1S 3W3
    (613) 235-8714  jdadam.ca


    Ma Cuisine
    269 Dalhousie St., Ottawa ON K1N 7E3
    (613) 789-9225


    Misto’s Fine Foods
    1387 Carling Ave, Ottawa, ON K1Z 7L6
    (613) 798-9367


    1558 Merivale Rd., Ottawa ON K2G 3J9
    (613) 225-3470


    Ottawa Bagel
    1321 Wellington St., Ottawa ON K1Y 3B6
    (613) 722-8753

    >>red apron (the)
    564 Gladstone Ave., Ottawa, ON K1R 5P2
    613-695-0417 redapron.ca


    Mapledale Cheese
    Hwy.37, Plainfield, ON  K0K 2V0
    (613) 477-2454


    Forfar Dairy
    RR #1, Portland ON K0G 1V0
    (613) 272-2107  forfar.com


    Local Family Farms
    6674 38 Hwy., Verona, ON
    (613) 374-3663

  • Our Store

    View Larger Map

    Once Merrickville’s best-kept secret, Mrs. McGarrigle’s is now well-known across Canada for our delicious assortment of award-winning mustards and gourmet food items.

    Featuring over 3,000 sq. feet of retail and manufacturing space, Mrs. McGarrigle’s is many things: a quaint and stylish retail store, a manufacturing facility for our own in-house products, and a cooking school that works with the most talented and passionate local chefs around.

    We couldn’t be happier that our shop has steadily become the go-to-source for customers who enjoy the finer things in life – be it fine foods, fine cooking, fine dining, or fine living. We hope to see you soon!

  • Take-Home Dinners

    After a long week, sometimes the last thing you want to think about is preparing dinner.

    But just because you’re looking for something fast and easy doesn’t mean you have to sacrifice taste and freshness.

    We proudly offer our own fresh homemade dinners for you to enjoy – whether it’s one of our customers’ favourites like Boeuf Bourguignon or something new that we think you might like, our gourmet dinners are always a hit!


    June 2017 Friday Night Dinner Menu:

    June 9th: Chicken and Root Vegetable Stew

    June 16th: Turkey, Veal and Spinach Cannelloni

    June 23rd: Prosciutto Wrapped Chicken Breasts with Ricotta Stuffing

    June 3oth: Duck Shepherd’s Pie


  • Cooking Classes at Mrs. McGarrigle’s


    Learning has never been this delicious!

    Whether you’re a layman or an expert, regardless of skill level you can enjoy a fun and informative cooking session right at our store! We keep the sessions small so everyone in the class has the chance to see, hear and taste! Our classes include topics range from learning how to cook authentic Thai food to preparing decadent Italian pastries! When it’s over, we send you on your way with the recipes you just learned and instructions so you can make it at home! Plus, as a cooking class participant you get 15% off store merchandise on the day of the class!

    Cooking Class Registration
    In you would like to book a class, either call us at 613.269.3752 or email us! Payment is required at time of registration and we accept cash, debit, Visa, and Mastercard. Prices published do not include tax.

    Cancellation Policy
    Unfortunately, classes are non-refundable. But if you can’t make it, you can send a friend in your place or use the equivalent store credit for a future cooking class or store merchandise, as long as we are given one week’s notice. Please note that if cancellation is made within one week of the class, no credit will be given.

  • In-Store Demos

    instore_demos_headerWe love sharing our products with our customers. That’s why when you come and visit us, you’ll see that we sample amazing olive oils, balsamic vinegars, chutneys, jams, and sauces from local producers for you try every day! Occasionally, someone from the community will stop by to talk about and sample some of their products right in the store as well.

    Come visit our store to browse our entire selection of fine gourmet products.

    There’s always something happening!

    We like definitely like to keep busy, whether it’s with our in-store demos, cooking classes, or Friday Night Dinners.


  • Visit Merrickville

    In Merrickville, Ontario, named “Canada’s Most Beautiful Village” in 1998 by Communities in Bloom, you’ll find over 50 unique shops, casual & elegant dining, fine accommodations, and historic buildings! Take a step back in time as you stroll through our beautiful village on the Rideau Canal, and meet local artisans and friendly shopkeepers!

    Visit realmmerrickville.ca for more information on our Village!

  • Wholesale Information

    Mrs. McGarrigle’s welcomes you to a world of better flavour with 14 distinctive, artisanal mustards; two chutneys; a relish; Cajun Spice; four peppercorn and sea salts, all prepared by hand in small batches in Merrickville, Ontario, Canada.

    Mrs. McGarrigle’s products are natural and preservative-free.  Most are gluten free.  No two are alike and there are no others like them.  Explore and enjoy!

    Please contact Hailey or call 613.269.3752 with any questions.

  • Media Kit

    Are you considering a story about Mrs. McGarrigle’s? We’ve been mentioned or featured in publications like The Washington Post, Ottawa Magazine, and The Globe and Mail – not to mention television segments hosted by CTV Morning Live and Rogers TV! For a more thorough list of Mrs. McGarrigle’s in the news click here, or you can browse our Press Releases.

    For all media inquiries, please contact owner Janet Campbell at janet@mustard.ca or 613.269.3752.

  • 2014


    JVL Photography, July 2014


    We were featured in some editorial photography during some day trips for Ottawa Magazine! Check out the post and the magazine!

  • Southern Ontario

    Artemsia Cheese

    #10 Syndenham Street, Flesherton, N0C 1E0


    Goldsmith’s Orchard Market

    207900 Hwy26 Thornbury, ON, N0H 2P0


    Black Angus Meat Co.

    360 Revus Ave., Unit #10, Mississauga, L5G 4S4



    129 Ontario Street, Stratford, N5A 3H1


    Bruno’s Signature

    375 Kingston Road. Pickering, ON, L1V 1A3


    Carluke Orchards

    2194 Shaver Road South, Ancaster, L9G 3L1


    The Cheese Bar

    25 Amy Croft Drive, Unit 29b, Windsor, N9K 1C7

    The Cheese Shop

    158 Brock Street, Peterborough, K9H 2P4


    Collingwood Olive Oil Co.

    42 St. Marie St. Collingwood, ON. L9Y 3K1


    Country Produce

    301 Westmount Drive North, Orillia, L3V 6Y4


    Crinklaw Maple Products

    6295 Westminster Drive, London, N6P 1N5


    Cristan Farms

    494 Winston Churchill Blvd., Oakville, L6J 7X2


    Delectable Fine Foods

    13- 550 Lansdowne St W, Peterborough, K9J 8J8


    Della Terra

    211 Martindale Rd. St. Catherine’s, ON. L2s 3V7


    Dressed By An Olive

    366 Manning Rd. Tecumseh, ON. N8N 4W5


    Dry Aged

    104 Lakeshore Road, Mississauga, L5H 1E8


    Empire Cheese and Butter Co-op
    1120 County Rd. 8, Campbellford ON K0L 1L0
    (705) 653-3187

    Farm Pantry

     1386 King St N, St. Jacobs, ON N0B 2N0


    Field of Greens

    1 Bruce Wilson Dr., Port Carling, P0B 1J0


    Gourmet Trading Co. Ltd.

    3750A Laird Rd, Unit 7, Mississauga, L5L 0A6

    Grammy’s Gourmet Gift Basket

    3677 Nafziger Road, Wellesley, N0B 2T0


    Greensville Gourmet

    161 Highway #8, Dundas, L9H 5E1


    Howard The Butcher’s

    15980 Airport Rd. Unit 4, Caledon East, ON. L0N 1E0


    La Belle Fromage

    519 Notre Dame Street, Belle River, N0R1A0


    Maple and Moose

    398 Queen St., Blyth, N0M 1H0


    The Market

    112 Queen St., Lakefield, K0L 2H0


    Mill Stone Bread

    53 Albert St, Cobourg, K9A 2P8


    Nortown Specialty Foods York Mills

    303 York Mills Road, Toronto, M2L 1L3


    Occasions Food Hall

    49 Huron Street, Unit 4, Collingwood, L9Y 1C5


    The Olive & Vine

    1273 Commissioners Rd W., London, N6K 1C9


    Off The Hook Fishmarket

    103-13461 Yonge St. Richmond Hill, ON. L4E 0L2


    Pepper Tree Spice Co.

    223B Colborne St. Port Stanley, ON. N5L 1C2


    Petrolia Mercantile

    4192 Petrolia Lane, Petrolia, ON. N0N 1R0


    The Port Severn General Store

    3274 Port Severn Road, Port Severn, L0K 1S0


    Portage Coffeeworks

    2362 Hwy 11 North, Gravenhurst, P1P 1R1


    Prince of Wales Country Market

    2548 Embleton Road, Norval, L6X 0E1


    Relish Cooking Studio Inc.

    70 Victoria Street North, Kitchener, N2H 5C2


    Remark Fresh Market (London)

    1190 Oxford St. W., London, N6H 4N2


    Remark Fresh Markets

    2727 Howard Ave. Windsor, ON. N8X 3X4


    Rock Garden Farms

    16930 Airport Rd, Caledon, L7C 2X1



    241 Sandwich St. South, Amhurstburg, N9V 2A3


    Sharpes Food Market

    85 Front Street North, Campbellford, K0L 1L0

    The Spice Trader / The Olive Pit

    877 Queen Street W., Toronto, M5J 1G5


    Springers Meats Inc.

    544 Parkdale Ave North, Hamilton, ON. L8H 5Y7


    Stemmler Meats and Cheese Inc. 

    3031 Lobsinger Line, Heidelberg, ON. N0B 1Y0


    Stephen’s Butcher Shop

    8 Harris St., Port Carling, P0B 1J0


    Stock and Ladle Food Company

    3040 New Street, Burlington, L7N 1S2


    The Farmers Market

    83 Bowes St. Parry Sound, ON. P2A 2L8


    Totera Fine Foods

    2414 Major Mackenzie Drive, Maple, L6A 3Y7


    Tyrone Mill (the)
    2656 Concession #7, Bowmanville ON L1C 3K6
    (905) 263-8871

    Upper Canada Cheese Company

    4159 Jordan Road, Jordan Station, L0R 1S0


    Yonge Seafood Gourmet

    2044 Yonge Street, Toronto, M4S 1Z9





  • Gourmet Food


    It’s no secret that we’re known for our handmade gourmet mustard, but we also offer quite the variety of other gourmet foods and ingredients like vinaigrettes, spices and rubs, chutneys, fine Italian olive oils, and plenty of locally and internationally sourced third party products that we just can’t get enough of!

    We’re always on the hunt for top-quality cooking ingredients to share with you, and our inventory is constantly evolving so our customers can experience something new. Drop in for a visit and experience Mrs. McGarrigle’s for yourself!

    Are you looking for something specific? If we don’t carry it, ask us and we’ll do our best to get it for you!

  • Beautiful Umbria

    Historic Amelia in Umbria, Italy!

    As a guest on this culinary excursion, you will be staying, creating and eating in the exquisite Palazzo Venturelli in the heart of historic Amelia!

    Experience the beauty and culture of this region by immersing yourself in its rich culinary traditions! On your trip, you’ll get to meet local cheese makers, learn about olive oil from Umbria’s foremost olive oil producer Noemio Bacci, peruse local markets, taste wines at Amelia’s vineyards, and even learn a little Italian! Download the 2014 Umbria Brochure.

    Janet (the store’s owner) travels extensively throughout Italy each year to expand her arsenal of cooking skills, while sourcing delicious new artisan products to bring back and share with you! Janet also studied Italian language and literature for three years at Carleton University in Ottawa, and at Leonardo da Vinci School in Florence, before teaching Italian to school-aged children for the Ottawa Carleton School Board.

  • Sites & Attractions

    Be sure to check out these great locations!

    Rowland Leather Original Designs
    Canada’s greatest leather bags designed by Michael Rowland.

    Rideau Woodland Ramble
    A magnificent Garden Centre and Display Gardens situated on 7 acres of woodland near Merrickville.

    Spa Sans Souci
    A beautiful spa only blocks away!

    The Wolford House Bed & Breakfast
    A must stay place while visiting Merrickville.

    Gray Art Glass – Glass Blowing
    Gray’s makes only the best in both functional and non-functional glass works. Stop in to watch the daily demonstrations!

    Vinyl Destination
    The spot for new and used records, vintage t-shirts and more!

  • Mrs. McGarrigle’s Adds Vinaigrettes Just in Time for Summer Salads

    August 7, 2013

    Merrickville, Ontario – Mrs. McGarrigle’s launching two all natural mustard vinaigrettes, using their own artisanal mustards and a local sunflower oil from Kricklewood Farm:

    Mrs. McGarrigle’s owner Janet Campbell, says “It seemed only natural to start bottling vinaigrettes using our mustards – a classic combination of handmade mustard, great quality oils and wine vinegars – including a locally produced organic sunflower oil – just in time for the season’s tasty local greens.”

    Mrs. McGarrigle’s Fine Mustard …Fine Food is a foodie destination on the Rideau River in the village of Merrickville, just south of Ottawa. The 3000 sq ft retail store is filled with an extensive selection of both local and international gourmet foods, many of which are available for in-store tasting daily. The shop’s kitchen is home for themustard and condiment manufacturing operation and a cooking school that features the talent of Ottawa-area chefs.

    For more media information, please contact Janet Campbell at janet@mustard.ca or (613) 269-3752.

  • Products Listing

    We have a wonderful selection of chutneys and jams, relishes, spices and rubs, vinaigrettes, and of course – award winning mustards! Mrs. McGarrigle’s products are all-natural and preservative-free, and most are gluten-free, too!

    Download a PDF of the Mrs.-McGarrigles-Products-2014.

    Please contact contact Hailey or call 613.269.3752 with any questions.

  • 2013


    CTV Morning Live, March 2013

  • Logos

    For all media inquiries, please contact owner Janet Campbell by email or at 613.269.3752.

  • Perth Lions Garlic Festival 2015!

    If you made it to this years Garlic Festival in Perth you might have caught owner and found of Mrs. McGarrigle’s Miss Janet Campbell cooking up a garlic inspired menu!

    With so much great feed back, we wanted to share the recipes with you!

    Here’s what Janet had to say!

    I had fun last weekend doing a cooking demo at the Perth Garlic Festival. I had recently harvested my garlic at home so had lots of fresh tasty garlic to play with! And mustard (of course!)
    Fennel, Celery & Apple Slaw w Mustard Vinaigrette

    -2 heads fennel, very thinly sliced

    -4 stalks celery, thinly sliced

    -2 apples, thinly sliced

    -2tbsp finely chopped fresh dill or parsley

    -3 tbsp lemon infused olive oil

    -Sea salt, pepper

    Finely slice all ingredients and combine.

    Classic Wholegrain Mustard Vinaigrette

    -2 tbsp McGarrigle’s Classic Wholegrain Mustard

    -3 tbsp white wine vinegar or fresh lemon juice

    -2 tbsp fresh chopped mint and/or parsley

    -1/3 cup extra virgin olive oil

    Combine mustard and vinegar or lemon juice. Whisk in olive oil then add fresh herbs. Dress slaw with vinaigrette.


    Marinated Flank Steak

    -2 lbs flank steak

    -2 cloves fresh garlic, minced

    -2 tsp Joe Beef rub

    -2 tbsp McGarrigles Red Wine & Garlic Mustard

    -1/3 cup soya sauce

    -1/4 cup honey

    -3 tbsp red wine vinegar

    -1/3 cup olive oil

    Combine all ingredients and marinate overnight. Heat bbq to high and sear steaks 3-4 minutes per side. Turn off bbq and leave steaks 4-5 minutes longer. Remove to a plate and let rest 10 minutes, then cut diagonally across the grain and serve over fennel slaw.


  • Fraser’s At Home

    Photo via Fraser Cafe Facebook

    Mrs. McGarrigle’s is proud to offer a wide range of chef-prepared entrees, side dishes, soups and delicious savoury pies from the inspired kitchen of Ottawa’s Fraser Cafe!

    Browse the menu and discover a new favourite (prices vary)!

  • Saturday, January 18th: TBD

    About the Class:


    What’s On Deck:



    The Specifics:
    Instructor: Chef Russell Weir
    Saturday, January 18th 12:00-2:30pm


    $70.00 +HST

    Cancellation Policy
    Unfortunately, classes are non-refundable. But if you can’t make it, you can send a friend in your place or use the equivalent store credit for a future cooking class or store merchandise, as long as we are given one week’s notice. Please note that if cancellation is made within one week of the class, no credit will be given.

  • Saturday, September 21st: Sweet Legs Pop-Up Shop

    Joining us in store on Saturday September 21st is Heather Snow with Sweetlegs Merrickville! Filling our kitchen with only the comfiest and coolest patterned leggings around, Heather has something for everyone! Stop by and get your Fall weather prep on, with this “Sweet” Pop-Up!

  • Northern Ontario

    Maltese Grocery

    301 Pearl St. Thunder Bay, ON. P7B 1E7


  • Cheese Counter

    We’re thrilled have added a wonderful selection of cheeses to our list of gourmet items! There is a special feature on artisan cheeses from Ontario & Quebec.

    Mrs. McGarrigle’s Cheese List – Winter 2013

    Not only is there a wonderful selection of cheese, there is locally-made pâtés and delicious freshly-baked breads.

  • Activities

    Authentic Italian Experiences.

    We make the most of our time in beautiful Umbria! While visiting, we will participate in several authentic cooking classes where we will prepare unforgettable meals using fresh Umbrian ingredients; we will visit local towns and merchants, harvest olives, participate in oil tastings, and of course – eat a lot of delicious food!

    Together, we will cook unforgettable meals with fresh Umbrian ingredients; learn basic Italian so you can shop at the local market, explore the ancient magical sights, visit local cheesemakers, olive oil producers and spend time simply relaxing at the dinner table, along with Italian colleagues!

  • Local Wine & Food

    Some great local recommendations!

    Beau’s All Natural Beer
    Great local beer producer!

    The Branch Restaurant
    Casual upscale restaurant (featuring local foods), art, and music venue in Old Town Kemptville.

    Travel slowly, staying in vacation rentals.

    Dial a Chef
    Stress Free Entertaining!

    Yellow Canoe Cafe
    A friendly restaurant in Merrickville that specializes in tasty lunches and desserts! All the food is made fresh, using local ingredients wherever possible.

  • Ontario Producers Team Up to Make a New Cheese

    May 17, 2012

    Merrickville, Ontario –  Mrs. McGarrigle’s is pleased to introduce Hot Whiskey Cheddar.  Empire cheese has added Mrs. McGarrigle’s Hot Whiskey mustard, made with Ontario’s Forty Creek Whisky, to its old cheddar to create a tangy, delicious new product.

    Mrs. McGarrigle’s owner, Janet Campbell, says “It is wonderful to be able to show case a product that is a combination of three local producers!”

    The new Hot Whiskey Cheddar is one of many local and international cheeses that are available at Mrs. McGarrigle’s cheese counter.  We are also proud to feature Empire’s Medium Cheddar made with our Canadian Maple Mustard.

    Mrs. McGarrigle’s Fine Food Shop is an epicurean destination, just south of Ottawa that includes a stylish retail store filled with gourmet foods, a cheese counter, fine kitchenware and home décor.  It also incorporates a mustard and condiment manufacturing operation and hosts cooking classes that feature the talents of Ottawa-area chefs.  It is an undeniable lure for those who enjoy fine food, fine cooking, fine dining and fine living.

    For more media information, please contact Janet Campbell at janet@mustard.ca or (613) 269-3752.

  • Price List

    Experience a world of superior flavour with Mrs. McGarrigle’s 14 distinctive, artisanal mustards! We also sell two varieties of chutneys, a relish; cajun spice; four peppercorn and sea salts, and much more! Our products are all prepared by hand in small batches in Merrickville, Ontario, Canada!

    Download a PDF of our 2014 Price List.

    Please contact Hailey or call 613.269.3752 with any questions.


  • 2012


    The Huffington Post, November 2012

    The Huffington Post’s Erin Mayes wrote this great piece on Mrs. McGarrigle’s titled Get to Know A Mustard Maker!


    The Globe & Mail, August 2012

    The Globe & Mail’s Sue Reidl wrote this piece on Mrs. McGarrigle’s titled Cheddar That Cuts the Mustard!


    Air Canada enRoute, June 2012

    Shelley Cameron-McCarron mentioned Mrs. McGarrigle’s as one of the top 5 places to visit along the Rideau Heritage Route in Air Canada’s enRoute Magazine


    CTV Morning News, June 2012

  • Photos

    • Download a picture of owner, Janet Campbell.
    • Download a picture of our store interior.
    • Download a picture of our store exterior.
    • Download a picture of our award-winning mustards.

    For all media inquiries, please contact owner Janet Campbell by email or at 613.269.3752.

  • Product of the Month

    Nanny Hudson’s Home-Style Ketchup

    “Nananny hudsonsnny Hudson’s Homestyle Ketchup has been a well-loved condiment at the kitchen table of generations of our family. The fresh tangy taste of our Homestyle Ketchup is so versatile, it can be used as an ingredient in recipes to enhance the taste of meat dishes like meatloaf or as a condiment for those well-loved comfort foods like eggs, grilled cheese, stews and casseroles.”

  • Saturday September 28th: Saucy B Sauces Demo

    Stop by the shop and get a taste of these amazing Hot Sauces! Not into spicy? There’s a sauce for that! Want to feel the burn? There’s a sauce for that! Using local and homegrown ingredients, Saucy B’s puts massive emphasis on flavor in each and every sauce! With names like Ha-B-B (Egyptian inspired), B’ollywood (curried hot sauce) and Vampires B Gone (garlic!), Saucy B’s has a sauce for every dish! Meet the maker B, behind the name Saturday September 28th in store only!

  • Saturday, February 1st: International Curries

    About the Class:
    Spend an afternoon learning about and tasting the history of how Curry has shaped the worlds cuisines! Chef Kate Stevens will lead your taste buds on a journey through curries!

    What’s On Deck:



    The Specifics:
    International Curries
    Instructor: Chef Kate Stevens
    Saturday, February 1st, 2020  12:00-2:30pm

    $70.00 +HST

    Cancellation Policy
    Unfortunately, classes are non-refundable. But if you can’t make it, you can send a friend in your place or use the equivalent store credit for a future cooking class or store merchandise, as long as we are given one week’s notice. Please note that if cancellation is made within one week of the class, no credit will be given.

  • Quebec

    Oli Boutique
    47, 5ième avenue Est, Abitibi, (QC) J9Z 1L1
    (819) 333-4214

    Espace Gourmet Place St-Luc 75, boul. St-Luc Ouest, Alma QC G8B 6W7
    (418) 480-1110 espacegourmet.com

    Boulangerie Grains de Folie
    140, St-Benoît Ouest, Amqui, QC G5J 2E8
    (418) 631-1343

    Fromagerie des Nations (Anjou)
    7500, Galeries d’Anjou, Anjou, QC, H1M 3M4

    Saucissier Wurst
    7500 boul Les Galeries D’Anjou Anjou, QCH1M 3M4

    Cafe Chez Arnaud
    260 Bd Sir Wilfrid Laurier, Beloeil QC J3G 4G7
    (450) 536-1535

    Saucisserie Blainville
    947 Bd Du Curé Labelle, Blainville QC J7C 2L8
    (450) 420-4555  saucisserieblainville

    Boucherie Cote-Boisbriand 
    387, ch de la Grande-cote, Boisbriand, QC J7G 1A9
    450 437-6877

    Frais de la Ferme 109, ch de la Grande-cote, Boisbriand QC J7G 1C1
    (450) 437-4774 fraisdelaferme.ca

    Euro Deli
    406, 161, boul. Maple, Bois-des-Filion, QC, J6J 3R1

    La Saucisserie BDF
    69, Montée Gagnon, Bois-des-Filion, QC
    450 621-061

    Epicerie le Vert Pistache
    130 Av De Grand-Pré, Bonaventure QC, G0C 1E0
    (418) 534-5575

    Metro Plouffe
    89, boulevard Bromont, Bromont, QC J2L 2K5
    514 534-2648

    William J. Walter (Brossard)
    4635 boul. Grande Allée, Brossard, QC, J4Y 1V9

    Le Canard Dechaine 467 de Bondville, Brome Lake, QC J0E 1V0
    (450) 243-1333

    Le Panier Champetre
    4 Mont Echo Brome Lake, QC J0E 1V0
    (450) 242-2758 lepanierchampetre.com

    Ferme Guyon 1001 Patrick-Farrar, Chambly QC J3l 4A7
    (450) 658-1010 fermeguyon.com

    Bouffe et Cie
    77 St-Jean-Baptiste, Châteauguay, QC J6J3H7
    (450) 844-1732

    Gourmandises de Terroir
    261 Rue Ostiguy, Chambly QC J3L 2Z8
    (450) 447-8258  gourmandisestraiteur.com

    Fromagerie des Nations
    3535 Autoroute Laval Ouest, Chomedey, QC, H7P 5G9
    (450) 682-3862

    IGA Marche la Daigneault
    1531 Rue Du Sud, Cowansville QC J2K 2Z4

    Maestro Pasta
    333 Rue Heriot, Drummondville QC J2B 1A9

    Boucherie Cote-Fabreville
    3361, boul Dagenais Ouest, Fabreville QC, H7P 1V5
    450 622-4430

    Brulerie Cafe Aladdin
    470 Bd Gréber Gatineau, QC J8T 6C7
    (819) 246-3999

    Les Caprices du Boucher 2310 St Louis, Gatineau QC J8T 5L7
    (819) 243-7777

    Cafe la Brulerie
    69 Boulevard Saint Joseph, Gatineau QC J8Y 3W2
    (819) 778-0109 labrulerie.ca

    Cuisine Malibu
    181 Rue Principale, Gatineau, PQ, J9H 6A6

    La Maison Bisson
    320 Bd St Joseph Gatineau, QC
    (819) 776-1426 lamaisonbisson.com

    Les Plaisirs Gourmands Sont Simples
    59, boulevard Saint-Raymond, Gatineau, QC, J8Y 1R9

    Trappe a Fromages de l’Outaouais
    114, rue St-Raymond, Gatineau, QC, J8Y 1S9
    819-643-9000 trappeafromage.com

    Trappe a Fromages
    200, rue Bellehumeur Gatineau, QC
    J8T 8N6 819 243-6411 trappeafromage.com

    William J. Walter (Granby)
    26, rue St-Antoine Sud, Granby, QC, J2G 6W3

    Boulangerie St-Viateur
    602, rue Notre-Dame, Joliette, QC J6E 9E7

    Moi, ma cuisine…
    519 boul. Manseau, Joliette QC J6E 3E3
    450 394-1480  moimacuisine.com

    Black Berries Specialty Foods
    223 Route 132, East Kahnawake, Quebec
    (514) 916-7588  www.blackberriesfood.com

    Le Panier Champetre
    19 Mont Echo, Lac Brome, QC J0E 1V0

    Charcuterie Campagnard
    1200 Ch DE Saint-Jean, La Prairie QC,J5R 2L7
    (450) 619-0114

    Alimentation C.C. Sevigny
    5805, Boulevard Robert-Bourassa, Laval, QC H7E0A4
    450 665-4441

    La Boutique de l’Olivier
    2888, avenue du Cosmodome – # 19, Laval, QC H7T 2X1

    Provigo Sylvain Boulianne
    1855 boul René-Laennec, Laval, QC H7M 5E2
    (450) 629-1850

    Boucherie Aux Trois Poivres
    4577 Blvd De La Rive Sud, Levis, QC G6V 6M6
    (418) 835-5525

    Charcuterie Du Vieux Longueuil
    193, rue Saint-Charles Ouest, Longueuil QC J4H 1C8
    (450) 670-0643

    Metro Plus Raymond Drouin
    395, rue Saint-Charles O, Longueuil, QC J4H 1G1

    William J. Walter (Longueuil)
    123, rue St-Charles, Longueuil , QC J4H 1C7

    Citron Que C’est Bon
    790 Mtée Masson, Mascouche QC J7K 3B6
    (450) 474-2911 citronquecestbon.com

    L’adresse Gourmande
    813 Montée Masson, Mascouche, Québec, J7K 3G1
    450-722-0585 adressegourmande

    IGA Marche St-Janvier
    13380, Boul. Curé-Labelle, Mirabel, QC J7J1G9
    450 971-7881

    A au carre (gift baskets)
    514.244.1281 info@aaucarre.com (annie)

    Aaa Boucherie Gourmet Inc (Le)
    3244 Des Ormeaux, Montréal QC H1L 4Y4
    (514) 493-0759

    Alexis Le Gourmand
    1407 rue St-Jacques, Montreal Centre-Sud, QC

    Baskets by Terry
    Place du Commerce, Montreal Metro Area, QC, H3E
    (514) 933-3924

    Boucherie Beau-bien 
    3748, rue Ontario Est, Montréal, QC H1W 1S2
    (514) 527-0221 boucherie-beaubien.com

    Boucherie du Marché 
    224, Place Du Marche-du-Nord, Montréal, QC H2S 3S3
    (514) 270-7732

    Cafe Equitable Autre Monde
    371 Rue Bernard, Montréal QC,H2V1T6
    (514) 273-1237  lautremonde.ca

    Chez L’Epicier
    311 Rue Saint Paul Est, Montreal, QC H2Y 1H3
    (514) 878-2232  chezlepicier.com

    Epicerie Fleur de Sel
    2381 Rue Beaubien Est, Montreal, QC H2G
    (514) 725-9769  epiceriefleurdesel.com

    5192, chemin de la cote-des-Neiges, Montreal, QC H3T 1X8

    540, avenue Beaumont, Montreal, QC H3N 1T7

    Fou D’Ici
    360 Blvd. de Maisonneuve West, Montreal QC H3A 0G6
    (514) 600-3424 foudici.com

    Fromagerie Atwater 
    134 Atwater Avenue, Montreal, QC H3J 2Z6
    (514) 932-4653 fromagerieatwater.ca

    Fromagerie Beaubien
    1001 Beaubien est, Montréal, H2S 1T3
    (514) 903-0932 fromageriebeaubien.com

    Le Fromantier 1375 Avenue Laurier Est Montreal, QC H2J
    (514) 527-3327

    IGA Extra Tellier
    5000, Rue Beaubien Est Montréal, QC H1T1V5
    514 259-8281

    Maison des Pates Fraiches (La)
    865, rue Rachel Est, Montreal, QC H2J 2H9

    MariePain Inc
    8990 Sherbrooke Est, Montréal, QC H1L 1C9
    514-353-8204  mariepain.com

    Pâtes & Compagnie 2929, rue Masson, Montréal, QC H1Y 1X5

    Patisserie Aphroditi 756 Rue Saint Roch, Montreal, QC H3N 1L3
    (514) 274-5302 afroditi.ca

    4810 Saint Laurent Boulevard Montreal QC H2T 1R5
    (514) 849-4118 rachelle-bery.com

    Restaurant Euro Deli
    3619 Saint-Laurent Boul, Montreal, QC H2X 2V5(514) 843-7853

    Val-Mont Montréal 1495, av. Mont-Royal E. Montréal QC H2J 1Z1
    514 523-8060

    William J. Walter (Fleury)
    1314, rue Fleury Est, Montreal, QC H2C 1R3
    (514) 383-2999

    William J. Walter (Iberville)
    6423, rue Iberville, Montreal, QC H2G 2C5
    (514) 727-8085 www.williamjwalter.com

    IGA Tellier Tremblant
    412, Route 117, Mont Tremblant, J8E 2X5

    Les 5 saisons
    1180 rue Bernard, Outremont QC
    (514) 276-5144

    Le Moulin aux Épices
    159, chemin du Pont, Piedmont, J0R 1K0
    (450) 227-5135

    Le Panier
    300, Lakeshore Road, Pointe Claire, H9S 4L3
    (514) 695-7038

    461, rue Saint-Joseph Est, Quebec, QC G1K 3B6

    La cuisine b
    955, route Jean-Gauvin, Québec, secteur Cap-Rouge QC, G1X 4M5
    418-877-1320 lacuisineb.ca

    Le Crac – Aliments sains / La Carotte Joyeuse
    690 rue Saint-Jean, Québec QC G1R 1P8
    418-647-6881  lecrac.com

    Moisan J.A.
    699, rue Saint-Jean, Quebec City, QC G1R 1P7
    (418) 522-0685

    Solution Saveur Sante 1670 Av Jules-Verne Loc 105 Quebec City, QC G2G 2R1
    (418) 780-8182  solutionsaveursante.com

    Les Saveurs Folles 84 Perreault E Rouyn-Noranda QC J9X 3C2
    (819) 797- 8484 lessaveursfolles.com

    Boucherie Fine Nobert
    1495 rue Trudel, Shawinigan, QC G9N 8K8
    (819) 536-0855 http://www.boucherienobert.com/accueil

    Le Coin d’Italie
    1381, rue King Ouest, Sherbrooke, QC, J1J 2B8

    William J. Walter Rue Minto, Sherbrooke, QC J1H 0E9
    (819) 563-6294 williamjwalter.com

    S. Bourassa (Sainte-Agathe)
    680, rue Principale Est, Ste-Agathe-des-Monts, QC, J8C 1L3

    Boucherie Cote-Saint-Antoine
    420, boul Lachapelle, Ste-Antoine QC, J7Z 3A2
    450 565-6052

    William J. Walter 1380, De Montarville, St-Bruno QC
    (450) 461-3033 williamjwalter.com

    Euro Deli St. Constant
    115 Rue Saint-Pierre, St-Constant QC J5A 2G8
    (450) 632-8085

    Pasta Deliziosa
    48, 25ième Avenue, St-Eustache, QC, J7P 2V2

    La Fromagerie du Lac Carré
    2011, rue principale, St-Faustin-Lac-Carré (QC), Canada J0T 1J1
    819 713-0505

    Val-Mont Saint-Hubert
    3805, boul. Taschereau, Saint-Hubert QC J4T 2G4
    450 676-1981

    William J. Walter
    1555, rue des Cascades, St-Hyacinthe, QC, J2S 3H7

    La Fée Cabosse
    880, rue Commerciale, St-Jean-Chrysostome, QC, G6Z 2E2

    Les As de la Viande 240 Bd St Luc St-Jean-sur-Richelieu QC J2W 1C2
    (450) 349-3636

    Le Marchand D’épices
    132 Rue Saint-Jacques, St-Jean-sur-Richelieu QC J3B 2K3

    IGA Marches Laplante
    420, 2E av, Saint-Jean-Sur-Richelieu, QC J2X 2B8

    Saucissier Marc Lizée
    145, rue St-Joseph, St-Jean-sur-Richelieu, QC, J3B 1W5
    (450) 349-4228

    Marche les 5 Saveurs
    2160 Bd Du Cure Labelle St-Jérôme QC J7Y 1T3
    (450) 569-9819 5saveurs.ca

    Marche Metro Elite St Antoine
    633 Boul Des Laurentides, Saint-Jérôme QC, J7Z 4M4 450-431-7353

    William J. Walter
    617-A, rue St-Georges, St-Jérôme, QC, J7Z 1C5

    Les Passions de Manon (WJW)
    1555, des Cascades Ouest, St-Hyacinthe, QC, J2S 3H7
    (450) 771-4331

    Fournée D’Olivier (La)
    1133, boul Armand-Frappier, Ste-Julie, QC J3E 0A1

    Crime et Gourmandise
    38 rue Green, St-Lambert, QC J4P 1R9
    (450) 812-9281

    IGA Poirier
    1869, chemin St-Angelique, St-Lazare, QC, J7T 2X9

    William J. Walter 
    1595, Ch. Ste-Angélique, St-Lazare QC
    (450) 218-1350 williamjwalter.com

    Metro St-Marc 
    755, boul. Bona-Dussault St-Marc-des-Carrières, QC G0A 4B0(418) 268-3212

    IGA Extra Famille Rousseau
    600 Rte 116 St-Nicolas QC,G7A4X8
    (418) 831-5400

    Fromagerie DL
    58, Lachapelle Ouest, suite 108, St-Rémi QC J0L 2L0
    (450) 992-9990.

    Mamie Pataterie Gourmande
    1245, Rte de la Seigneurie RR 1, St-Roch-des-Aulnaies, QC G0R 4E0
    (418) 919-0550

    S. Bourassa (St-Sauveur) 
    105 B, rue Guindon, Saint-Sauveur QC J0R 1R6
    450 227-4737

    IGA Supermarches Extra Daigle
    220, rue Saint-Charles, Ste-Thérèse, QC J7E 2B4

    Metro Plus Ste-Thérèse
    214, boul. René A. Robert Sainte-Thérèse, Québec J7E 4L2
    (450) 971-0458

    Petite Grange (La)
    415 Chemin Laroque, Salaberry de Valleyfield, QC J6T 4C6

    Boucherie Salaison Limoges
    126 Rue Chapleau Terrebonne, QC J6W 2T1
    (450) 471-4470  salaisonlimoges.com

    Saveurs Unies
    547, boul. des Seigneurs, Terrebonne, QC J6W 1T5
    (450) 964-0000

    Arc de Ville
    1530 North-dame Centre, Trois Riviere, QC G9A 4X6
    819 894-5035 artdeville.ca

    Fruits et Legumes Val David
    1421 Québec 117, Val-David (QC)
    (819) 322-6120

    La Fourchette Gourmande1300 rue Delorimier, Val d’or QC
    819 825 8280 poste 29

    C.R.W. Traiteur
    5320 Boul. Hébert, Valleyfield, QC J6S 6H3
    (450) 377-2733  www.boutiquetraiteur

    IGA Supermarche Carrefour
    1777, Route 132, Varennes, QC J3X1P7
    450 929-0405

    Val-Mont Varennes 311, boul. de la Marine, Varennes QC J3X 1Z4
    450 652-2735

    Le Gobelet 78 Rue Valois Vaudreuil-Dorion, QC J7V 1T1
    (450) 455-1667 legobelet.com

    Cafe La Tazza
    3922 Wellington Verdun, QC H4G 1V3
    (514) 768-3940

    Paniers dolce
    475 Willibrord Verdun, QC H4G 2T7
    514 765-9803 paniersdolce.com

    Stop Gourmet
    284, rue Elgar, Verdun, QC H3E 1C9
    514-766-6434 stopgourmet.com

    Pâtisserie Forêt Noire (La)
    20-633, boul Jutras E, Victoriaville, QC G6P 7H4

    740 Riverside, Wakefield, QC J0X 3G0

    5 Saisons (Westmount)
    1250, avenue Greene, Westmount, QC H3Z 2A3

  • Sweets & Chocolates

    At Mrs. McGarrigle’s, we love our chocolate – and we only source the best of the best for you to enjoy. Our decadent selection includes handcrafted, local and international chocolates from all over the world – Italy, Switzerland, England, to name a few – and are available in all sorts of options like sugar-free or organic, meaning we cater to even the strictest chocoholic! We proudly carry items from Degas in Ottawa, Ludwig, and Olivia.

    If chocolate isn’t your speed, we stock our store with all sorts of unique and familiar sweets that are sure to satisfy your sweet tooth. Come pay us a visit and indulge.

  • Fresh & Frozen Section

    We proudly feature items made by Mrs. McGarrigle herself, in addition to Village Kitchen, Seed to Sausage, and Pasta Tavola.

    Looking for something fresh, fast and tasty? We cook up a storm every Friday afternoon for our Take Home Dinners! Come by Fridays after 3:00pm or Saturdays and get it fresh, or pick it up from our freezer section the rest of the week! At only $9.95/serving, you can afford to treat yourself to some a gourmet dinner at a fast-food price!

    We also offer a wide variety of options in our retail freezer, from frozen entrees and soups to pastas, pasta sauces and stocks. If you’re looking to complement your dinner with bakery-quality bread, we offer options from Boule Bakery in Montreal that include ciabatta and baguettes.


  • Itinerary


    • Arrival
    • Lunch at Palazzo
    • Afternoon of relax
    • At the discovery of Palazzo Venturelli
    • Introduction to the cooking program
    • First cooking class
    • Dinner


    • Norcia: visit of the town
    • Lunch
    • Back to Amelia
    • Cooking class
    • Dinner


    • Visit to Mozzarella Place!!
    • Market place
    • Lunch at the palace
    • Visit of Amelia*
    • Cooking class
    • Dinner


    • OLIVE DAY: under the olive trees for harvesting
    • Oil tasting at the “Frantoio”
    • Back to the palace: tired but happy!!
    • Relax
    • Dinner in a very typical restaurant in the surroundings of Amelia


    • Thermal pool in Viterbo
    • Quick lunch at the “Terme”
    • Back to the palace
    • Wine tasting in our Osteria: an introduction to a local vineyard – white – rosé – and red wineCooking class
    • Dinner


    • Visit to Orvieto
    • Shopping in Orvieto
    • Lunch
    • Back to the palace: relax
    • Dinner at Castello delle Regine in the countryside


    • SECOND OLIVE DAY: Olive harvesting in Amelia
    • Oil tasting (food and wine of course are not missing!)
    • Back to the palace
    • Relax
    • Last cooking class
    • Farewell Dinner


    • Breakfast
    • Departure
  • Cost

    This experience of a lifetime costs $3,500/person for single occupancy, and $3000/person for double occupancy.

    The price of your trip includes
    Breakfast; Lunch and dinner at the palace (beverages not included); two oil tastings; wine tasting at the palace; cooking class which includes “Cooking kit”; transfer from airport to Amelia (1 pick-up); transfer from Amelia to Orte train station; two cars to drive around Umbria.

    Price does not include
    Beverages; Lunch in Norcia, Orvieto and at the Terme (as the group could also decide to split); Museum tickets and guided tours (available on request)

    Michela will be your driver during your stay at Palazzo Venturelli, and Annamaria will be your cooking teacher!

  • Ottawa-Area Links

    Here are some great restaurants in Ottawa that use our mustard in their recipes!

    Murray Street
    Kitchen | Wine | Charcuterie

    Moscow Tea Room
    Tea&Coffee | Pastries | Cocktails | Small Plates

    Central Bierhaus
    European Bierhaus | Restaurant | Sports Hall

  • Mrs. McGarrigle’s Shares in the Holiday Spirit

    December 10, 2011

    Merrickville, Ontario – Mrs. McGarrigle’s started the Holiday shopping season with another successful Annual Fundraiser for two great causes – Ride the Rideau’s Team Merrickville and the Telford family of Merrickville.  Over $5500.00 was raised and will be shared between the two very worthwhile causes!

    Owner, Janet Campbell says, “Our Open House was a festive event and a great success!  I’m always overwhelmed by the generosity of our community, and with the help of friends, neighbours, suppliers, staff and customers, we were able to raise $5500 in our live and silent auctions.  A special thank you to Wayne Poapst for his work as auctioneer!  The proceeds will be shared between the Telford family of Merrickville, to help their daughter in her journey to conquer cancer; and Team Merrickville 2012 in the Ride the Rideau 100k cycling fundraiser from Ottawa-Merrickville in September, which raises funds for cancer research and patient care at the Ottawa Hospital

    The 13-year-old Merrickville resident, Sarah Telford, was diagnosed with acute myeloid leukemia on April 3, 2010.  She spent 52 weeks at the Children’s Hospital of Eastern Ontario (CHEO) and received a bone marrow transplant from her older sister Emma. This past August, Sarah was diagnosed with a relapse and has, since undergone a stem cell transplant at the Hospital for Sick Children in Toronto, a place she will call home for the next six months.

    Owner of Merrickville’s Face Values The Day Spa, Kelly Chapman, formulated a lip gloss in Sarah’s honour.  Proceeds from the Sarah T Shimmer go directly to the family.  Over $443.00 worth of the lip gloss was purchased at the Fundraiser.  For more information, visit www.facevaluesthedayspa.com.

    For donations to the Telford family, please either contact the RBC Royal Bank in Merrickville at (613) 269-4781 or you Janet Campbell at janet@mustard.ca.

    To donate to Ride the Rideau’s Team Merrickville, visit www.ridetherideau.caand search for Team Merrickville.

  • 2011


    Rogers TV Ottawa, January 2011

    We were featured on Rogers TV Ottawa with this great video!


    Travel Industry Today, March 2011

    Margaret Swaine shows our Canadian Maple Mustard some love in this article from Travel Industry Today, ALL MAPLE. ALL DAY.


    Fig & Pepper, April 2011

    Fig & Pepper tastes and discusses six of our delicious mustards in this piece titled Mrs. McGarrigle’s Mustards. And My Chicken.


    Ottawa Magazine, July 2011

    Ottawa Magazine’s Laura Byrne Paquet mentioned Mrs. McGarrigle’s in this feature titled Rosie Yumski’s, Mrs. McGarrigle’s, and other top rural markets!


    The Gazette, July 2011

    Rochelle Lash of The Gazette mentioned Mrs. McGarrigle’s in this great piece titled A Quaint Inn, Appealing Shops in Scenic Merrickville.


    OttawaCitizen.com, September 2011

    The Ottawa Citizen did this great piece on our culinary excursions to Umbria, Italy!


    North Country Public Radio, November 2011

    Todd Moe of North Country Public Radio wrote this wonderful piece on Mrs. McGarrigle’s titled More than Mustard: Sharing the Region’s Bounty. 

  • Saturday March 21st: Italian Cooking

    About the Class:

    Spend an afternoon cooking decadent and delicious traditional dishes with our Italian Aficionado Chef Janet Campbell! Passionate about all things Italy, Janet will guide you through the basics of the Italian Kitchen!

    What’s On Deck:



    The Specifics:
    Italian Cooking
    Instructor: Chef Janet Campbell
    Saturday, March 21st  12:00-3:30pm

    $70.00 +HST

    Cancellation Policy
    Unfortunately, classes are non-refundable. But if you can’t make it, you can send a friend in your place or use the equivalent store credit for a future cooking class or store merchandise, as long as we are given one week’s notice. Please note that if cancellation is made within one week of the class, no credit will be given.

  • Alberta

    The Spirit of Christmas
    133 Banff Ave., Banff, AB T1L 1C1
    403-762-2501  www.spiritofchristmas.ca

    Fridge Fairy Productions
    111-755 Lake Bonavista Drive SE, Calgary T2J 0N3
    (403) 271-4287

    Sunterra Market West
    Market Square 100-1851 Sirocco Drive SW, Calgary, Alberta T3H 4R5
    (403) 287-0553 www.sunterramarket.com

    Biconni’s Sweet and Savory
    5018 50 Street, Camrose, AB T4V 4L2
    (780) 608-1622 biconnissweetandsavory.com

    Bon Ton Bakery
    8720-149 St., Edmonton, AB T5R 1B6
    780-489-7717 www.bonton.ca


  • Estate Oils & Vinegars

    If you’re on the hunt for authentic, top-quality oils and vinegars, look no further! At Mrs. McGarrigle’s, we have curated an impressive selection of estate oils and vinegars from all over the world so you don’t have to! Come visit us and see for yourself!

    We’re also big on sampling our products for you to try them out yourself, so we host olive oil and balsamic vinegar tastings in the store every day!

  • For the Home

    At Mrs. McGarrigle’s, we offer much more than just gourmet food items – we also love to decorate, which is why we have an extensive array of home decor products that include brands like Canadian-owned Umbra. Whether you’re in need of napkins, dishes, glassware, place mats, table runners, unique finishing details, or virtually anything else – be sure to visit the upstairs section of the store to browse the full breadth of our products!

  • Book Your Trip

    Our next trip takes place May 3rd-10th 2016!

    Email us
    if you have any questions or would like to book your trip!

  • Mrs. McGarrigle’s Adds Unique Umbra Boutique

    April 19, 2011

    Merrickville, Ontario – Mrs. McGarrigle’s Umbra section is a one of a kind display created by Merrickville’s own Rusty Nail Reclamation Design.

    In keeping with supporting Canadian companies, Mrs. McGarrigle’s is proud to include Umbra’s innovative, modern, casual and affordable designs for the home in their retail store offerings.

    Janet Campbell, owner of Mrs. McGarrigle’s says, “What better way to truly showcase Umbra’s designs than to hire local start-up designers/artists Laura Starkey and Jamie Carter of Rusty Nail Reclamation Design to transform and expand the retail space into an Umbra boutique.  Laura and Jamie’s hand-painted mural, in the room, echoes the playful, modern, clean aesthetic that is Umbra’s signature!”

    Over the past 31 years, Umbra has introduced products that have broken the mold and has created entirely new categories in the home wares market.  Many products have won international awards while some have received the acclaim of international celebrities like Oprah Winfrey!

  • 2010


    The Washington Post, July 2010

    Michael Kaminer of The Washington Post gave Mrs. McGarrigle’s a shoot-out in this piece titled Discovering Canada’s Cool Capital.



  • Sunday, April 26th: Thai Cooking

    About the Class:

    Chef Judy Dempsey joins us again for her best-selling Thai Cooking Class! Spending part of each year in Southeast Asia, Chef Judy will be bringing with her a fresh, new menu from her most recent trip to Thailand! Spend the afternoon getting the full Chef experience, cooking up the most flavorful, delicious, traditional Thai dishes! Book early! This class fills up quickly!

    What’s On Deck:



    The Specifics:
    Thai Cooking
    Instructor: Chef Judy Dempsey
    Sunday, April 26th, 2020 12:00-2:30pm

    $70.00 +HST

    Cancellation Policy
    Unfortunately, classes are non-refundable. But if you can’t make it, you can send a friend in your place or use the equivalent store credit for a future cooking class or store merchandise, as long as we are given one week’s notice. Please note that if cancellation is made within one week of the class, no credit will be given.

  • British Columbia

    Arbutus City Market

    3185 Arbutus St. Vancouver, BC. V6J 3Z3


    Creme Cheese Shop

    349 Spokane St. Kimbereley, BC. V1A 2E7


    Global Reach Confection

    202-4848 275th St. Langley, BC. P0W 1E0


    Fine Kettle Of Fish

    3408- 31st Ave. Vernon, BC. V1T 7L3


    Country Grocer

    374 Lower Ganges Rd. Salt Spring Island, BC. V8K 2V7


    JD Farms

    24726- 52nd Ave. Aldergrove, BC. V2Z 1E2


    Le Marche Gourmet Specialty Market

    101-607 Victoria Rd. Revelstoke, BC. V0E 2S0


    Meat The Butcher Fine Meat

    112-1151 Mt-Seymour Rd. North Vancouver, BC. V7H 2Y4


    Monte Creek Ranch

    2420 Miners Bluff Rd. Monte Creek, BC. V0E 2M0


    Mo’s General Store

    51 Lonsdale Ave. North Vancouver, BC. V7M 2E5


    Natural & Exotic Meats Ltd. 

    103-223 Mountain Highway, North Vancouver, BC. V7J 3V3


    Ottavio Italian Bakery and Deli

    2272 Oak Bay Ave. Victoria, BC. V8R 1G7


    Plethora Fine Foods

    1-5699 Cowrie St. Sechelt, BC. V0N 3A0


    Serengeti Northern BC

    1055 5th Ave. Prince George, BC. V2L 5K7


    Spirits Of Mt. Seymour 

    120-1133 Mt. Seymour Rd. North Vancouver, BC. V7H 2y4


    Trading Post

    530 13th St. Invermere, BC. V0Z 1K0

    Wally Lucie & Sons 

    12171 Sullivan St. Surrey,BC. V4A 3B4


    Weinberg’s Good Food

    D6856 Buckley Bay Rd. Fanny Bay, BC. V0R 1W0


    Windmill Meats & Imports

    470 Lakeshore Dr. Salmon Arm, BC. V1E 4N2








  • For the Kitchen

    What’s a chef without their kitchen tools? Explore our store and you’ll see that we carry just about any high-quality kitchen item you could think of – and at a competitive price. Bakeware, professionals knives, top-of-the-line utensils, handy kitchen gadgets, and beautiful serving ware are only some examples of things you’ll find at Mrs. McGarrigle’s!

  • Mrs. McGarrigle’s and Friends Help Bring Clean Water to Kenya with Ryan’s Well

    December 10, 2010

    Merrickville, Ontario – Mrs. McGarrigle’s started the holiday shopping season with another successful Annual Fundraiser for Ryan’s Well Foundation on November 25, 2010! $7323.00 was raised towards the completion of a well in the Wamba region, Sambura District of Kenya. Visit ryanswell.ca for more information on the project, or to make a donation.

    Owner, Janet Campbell says, “Our Open House has become an annual tradition and an opportunity to thank our community of clients, friends, neighbours and suppliers; to toast the season together while raising funds for a very important cause – to help supply clean, safe water in Africa in cooperation with Ryan’s Well Foundation”.

    “Mrs. McGarrigle’s evening fundraiser was another spectacular success. It shows the deep and meaningful commitment of Janet, her staff and her customers to the millions of people half a world away who get sick or die each year of preventable waterborne diseases. The partnership between Mrs. McGarrigles and the Ryan’s Well Foundation is one of which we are very proud and grateful. It demonstrates the ongoing commitment of so many people in this area who care enough to support projects in developing countries around the world,” says Susan Hreljac, RWF board member. “It was such a warm and welcoming event. Everyone at Mrs. McGarrigle’s is truly part of the Ryan’s Well family. Investing in communities in need of safe water and sanitation will change the lives of all.”

    Mrs. McGarrigle’s Fine Mustard …Fine Food is an epicurean destination, just south of Ottawa that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. It also incorporates a mustard and condiment manufacturing operation and a cooking school that features the talent of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine foods, fine cooking, fine dining and fine living.

    For more media information, please contact Janet Campbell at janet@mustard.ca or (613) 269-3752.

  • Manitoba & Saskatchewan


    DeLuca Fine Wines
    942 Portage Avenue, Winnipeg, MB  R3G  0R1
    (204) 783-9463  www.delucawines.com

    Norget & Co. Ltd.

    150 Bannister Road, Winnipeg, R2R 0S3



    The Berry Barn 
    830 Valley Road, Saskatoon, SK S7K 3J6
    (306) 978-9797  www.theberrybarn .com

    Garden Architecture
    315 Avenue A South, Saskatoon, SK S7M 1L7
    (306) 651-2828  gardenarchitecture

    Ingredients Artisan Market

    618 2nd Avenue North, Saskatoon, S7K 2C8


    Riverbend Plantation
    3027 Millar Ave. Bay E., Saskatoon, SK S7K 6G5
    306-382-7036  riverbendplantation

    Hopkins Dining Parloiur & Curiosity Shoppe
    65 Athabasca St. W., Moose Jaw SK S6H 2B6
    (306) 692-5995hopkinsdining

    The Plum Tree
    385 Broadway St. E. Yorkton, SK S3N 3Z3
    (306) 786-5006

  • Celebrate International Mustard Day & Launch of a NEW Mustard!

    July 15, 2010

    Celebrate International Mustard Day in Merrickville on August 7, 2010 from 9:30 AM – 6:00 PM at Mrs. McGarrigle’s Fine Food Shop, 311 St. Lawrence Street.

    Included in this day of festivities is the launch of a new mustard flavour – the 14thmustard in the lineup – Classic Wholegrain Mustard.

    Founder Janet Campbell will be cooking with her mustards in the production kitchen at the back of the store and serving up some delicious hors d’oeuvres from noon until 4:00 PM.

    Mrs. McGarrigle’s Fine Foods…Fine Mustard is an epicurean destination that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. On-site, there is also a mustard and condiment-manufacturing operation and a cooking school that features the talents of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine food, fine cooking, fine dining and fine living.

    For more media information, please contact Janet Campbell at janet@mustard.ca or (613) 269-3752.

  • East Coast

    New Brunswick

    St Croix Olive

    129 Water St. Saint Andrews, NB, E5B 1A7


    Nova Scotia

    Black Spoon Bistro

    320 Commercial Street, North Sydney, B2A 1C2


    Ebbett’s Meadow Brook Farm

    767 Upper River John Rd., Tatamagouche, B0K 1V0


    Five Girls Baking

    181 Main Street, Liverpool, B0T 1K0

    Jo-Ann’s Deli Market & Bakery Shop

    9 Edgewater Street, Mahone, B0J 2E0


    Jost Vineyards

    48 Vintage Ln, Malagash, NS B0K 1E0


    Sweet Jane’s Gift and Confectionery

     1300 Queen Street, Halifax, NS B3J 2H5






  • Gold Medal Goes to Local Producer

    March 15, 2010

    Mrs. McGarrigle’s Fine Mustard…Fine Food is thrilled to be the recipient of a Gold Medal for Mrs. McGarrigle’s Cranberry Port Mustard, at the 2010 World-Wide Mustard Competition in Napa Valley, California.

    Over the years, Mrs. McGarrigle’s has won four other medals, in the competition, but this is the first Gold.

    Says owner, Janet Campbell, “We’re so thrilled that our Cranberry Port Mustard won Gold at the Napa Valley Mustard Festival! We’re currently experimenting with new recipes and are constantly striving to produce great quality products in our Merrickville shop kitchen.”

    Mrs. McGarrigle’s Fine Foods…Fine Mustard is an epicurean destination that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. On-site, there is also a mustard and condiment-manufacturing operation and a cooking school that features the talents of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine food, fine cooking, fine dining and fine living.

    For more media information, please contact Janet Campbell at janet@mustard.ca or (613) 269-3752. www.mustard.ca

  • Médaille d’or décernée à un producteur ontarien

    le 15 mars 2010

    Merrickville, Ontario – Mrs. McGarrigle’s Fine Mustard … Fine Foods est heureuse d’être la récipiendaire de la médaille d’or pour Mrs. McGarrigle’s Cranberry Port Mustard lors de la 2010 World Wide Mustard Competition tenue à Napa en Californie.

    A fil des ans, Mrs. McGarrigle a remporté quatre autres médailles dans cette compétition mais c’est sa première médaille d’or.

    De dire la propriétaire, Janet Campbell ‘’ Nous sommes ravis que notre Cranberry Port Mustard se soit mérité la médaille d’or au Napa Valley Mustard Festival !! Nous sommes présentement à expérimenter de nouvelles recettes et nous nous efforçons constamment de créer de nouveaux produits hauts en qualité dans notre boutique de Merrickville.

    Mrs. McGarrigle’s Fine Foods … Fine Mustard est une destination épicurienne qui inclut un magasin de détail offrant des aliments pour les fins gourmets, des accessoires de cuisine et des items pour la décoration intérieure. Sur place, vous assisterez également à une démonstration de la fabrication de moutardes et condiments et à une école de cuisine mettant en vedette les talents de chefs de la région d’Ottawa. C’est un attrait indéniable pour ceux qui apprécient les mets recherchés, la cuisine raffinée, les délicieux repas et la belle vie.

    Pour de plus amples informations, veuillez communiquer avec Janet Campbell à janet@mustard.ca ou au (613) 269-3752.

  • Mrs. McGarrigle’s Raises Funds for a Well in Uganda

    November 25, 2009

    Mrs. McGarrigle’s Fine Food Shop is pleased to announce that more than $7600 was raised in support of Ryan’s Well Foundation, at their recent annual Christmas Celebration & Fundraiser on November 13, 2008. This money is earmarked for the construction of one shallow well in Northern Uganda, as well as hygiene education activities carried out in their community schools.

    Owner, Janet Campbell says “We were so inspired by Ryan Hreljac, the 17-year old Kemptville teen and his family who founded Ryan’s Well Foundation. Clean, safe water is the most basic of human needs, yet over 1 billion people on the planet don’t have access to a clean water supply, and die needlessly because of it. The funds raised at our event will finance one well, along with hand-washing facilities and education for RWF’s newest project at 9 schools in Uganda, commencing in April 2009.”

    The mission of the Ryan’s Well Foundation is to BUILD, EDUCATE and MOTIVATE youth, educators, corporations and community groups on the importance of clean water and sanitation for all. Youth empowerment is the anchor for every activity and initiative undertaken by the Foundation as we strive to motivate present and future leaders to realize their own global citizenship.

    For more information on this particular project in Northern Uganda, please visit www.ryanswell.ca.

  • C’est Cheese at Mrs. McGarrigle’s

    September 23, 2008

    Mrs. McGarrigle’s Fine Food Shop has been renovated to accommodate a cheese counter which includes a variety of 25-30 cheeses as well as a selection of freshly baked goods. This is a great addition to an incredible selection of specialty foods.

    Janet Campbell says “We are proud supporters of small artisan cheese producers from Ontario and Quebec, in addition to offering European favourites. That philosophy also extends to the local bread maker from Kars, Ronnie Vens, who creates such amazing flavors as Rosemary & Olive Oil, Aged Cheddar and Roasted Walnut breads as well as delicious cinnamon buns and chewy ginger cookies.” Mrs. McGarrigle’s Fine Mustard…Fine Food is an epicurean destination that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. It also includes a mustard and condiment manufacturing operation and a cooking school that features the talent of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine foods, fine cooking, fine dining and fine living.

  • Merrickville’s own Mustard Lady Offers Culinary Excursions to Italy

    September 2007.

    Janet Campbell of Mrs. McGarrigle’s Fine Food, an award-winning producer of gourmet mustards and chutneys, and fine food retailer will be hosting culinary excursions to Italy this fall beginning November 3-10, 2007.

    Guests will be staying, creating and eating in an exquisite medieval castle in the heart of historic Amelia, Umbria, in central Italy Janet, along with her partner in Amelia, Madi Gandolfo, will offer week long experiences that will include: the rich culinary traditions and history of the region; visiting local cheese producers, wineries and markets; learning about olive oil from Umbria’s foremost olive oil producer; cooking with fresh ingredients in traditional Umbrian dishes; taking Italian lessons and indulging in sumptuous cuisine.

  • Merrickville Business Wins 2007 Retailer of Distinction Award

    Toronto, Ontario – Mrs. McGarrigle’s Fine Food has received one of two Retailer of Distinction awards in the 2007 Retailer of the Year competition by the Canadian Gift andTableware Association (CGTA), Canada’s premiere gift and tableware association with more than 1,600 members nationwide. Each year the CGTA recognizes exceptional retailers in the giftware industry and Canadian retailers compete for the coveted award, which recognizes the “cream of the retail crop”.

    Owner, Janet Campbell says “We were very honoured to be presented with this award. I am so proud of the team that we’ve built at Mrs. McGarrigle’s. We are truly passionate about specialty food and quality products. We have become a destination due to our vast selection, our own gourmet product line made in our store kitchen, our enthusiastic staff, and our excellent customer service.” Mrs. McGarrigle’s Fine Mustard …Fine Food is an epicurean destination, just south of Ottawa that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. It also incorporates a mustard and condiment manufacturing operation and a cooking school that features the talent of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine foods, fine cooking, fine dining and fine living.

  • A New Mrs. McGarrigle’s Fine Mustard…Fine Sea Salts and Peppercorns too

    February 12, 2007.

    Mrs. McGarrigle’s Fine Food Shop is pleased to add four new products to their successful gourmet line: Creamy Herb Dijon (the 14th mustard), Fleur de Sel, Coarse & Fine Sea Salt and Four Peppercorn Blend.

    Mrs. McGarrigle’s owner, Janet Campbell, says “we are so proud of our latest product creations. Our newest and 14th flavour of mustard, Creamy Herb Dijon is a robust and satisfying blend of Dijon we are proud to put our label on. It’s great to cook with in sauces or for use as a base for vinaigrettes.” “Our Fleur de Sel is delicate and exquisite, a premier condiment salt. Hand-harvested with rakes, this artisan sea salt is comprised of “young” crystals that form naturally on the surface of salt marshes in Portugal.” “Our unrefined Sea Salt is harvested from pristine Atlantic seawater, and is rich in magnesium, iodine and other minerals that naturally occur in seawater. It is available in coarse grain, with a lower moisture content, suitable for use in salt mills, and as a finer ”moist” sea salt, to be added by the pinch as a finishing salt.” “Our Four Peppercorn Blend features fresh black, green and white peppercorns from Vietnam, along with rare pink peppercorns from France.”

    Mrs. McGarrigle’s Fine Foods…Fine Mustard is an epicurean destination that includes a stylish retail store filled with gourmet foods, fine kitchenware and home décor. It also incorporates a mustard and condiment manufacturing operation and a cooking school that features the talent of Ottawa-area chefs. It is an undeniable lure for those who enjoy fine foods, fine cooking, fine dining and fine living.

  • Mrs. McGarrigle’s Holiday Spirit is Inspired by the Stephen Lewis Foundation.

    Mrs. McGarrigle’s Fine Food Shop is pleased to announce that more than $5600 was raised in support of HIV/AIDS in Africa and the work of the Stephen Lewis Foundation at their recent annual Christmas Celebration & Fundraiser on November 15, 2007.

    Owner, Janet Campbell says “Our annual open house has become a tradition in the store – an event that demonstrates the true sprit of Christmas to all of us. I’m overwhelmed by the generosity of our friends, customers, staff and suppliers, and we’re proud to raise funds for such a worthy cause.”

    The Stephen Lewis Foundation (SLF) helps to ease the pain of HIV/AIDS in Africa by providing care to those who are ill and struggling to survive; assists orphans and other AIDS affected children through a variety of programs; supports heroic grandmothers who care for their orphan grandchildren; and provides education and raises awareness of the AIDS pandemic in Africa. For more information, please visit http://www.stephenlewisfoundation.org/