Trotter’s Condiments

Trotter’s Independent Condiments was started in 2009 by 22 year old Byam Trotter after he had finished university in Manchester and could’t find a job. By cooking Mostarda in his parents’ kitchen and selling to the local farm shops, Byam Trotter’s Independent Condiments was born.

As the business grew and the demand for the Trotter’s range grew, Byam employed two chefs and moved the production from the family kitchen into a converted fish and ship shop just 4 miles away.

Today Trotter’s Independent condiments are selling all over Britain from the Shetland Isles all the way down to Somerset and many places in between including the House of Bruar, Harvey Nichols, The Balmoral Hotel and Gleneagles Hotel.