I chickened out of eating in a Thames-side pub at lunchtime today when I saw on the table a pot of something congealed and brown, which, in it's youth, must have been Coleman's mustard.
That told me all I needed to know about the food
The fact that I could only afford a packet of crisps had nothing to do with it

I do like my sauces ... but tend to not overdo them.

Another lovely way of having a good steak is with lightly-fried garlic and onion ... melt butter in the pan, chuck in the crushed garlic and sliced onion, fry until the onion becomes slightly translucent, and scatter across the steak.

Can I just chuck gravy into the mix as well, by saying that I don't enjoy most gravies? They tend to be saltier than I prefer ...

1984? Aah, that explains a lot...

Back in 1984 the British were just getting started to be serious about food. Nowadays, whilst admittedly there is still a lot of "mystery meat industrial catering", there's also a lot of very good food (and often at reasonable prices). Furthermore, the quality and choice of food on sale in markets such as Borough Market in London is up there with with best French and Italian markets.

As to the OP, alas Thomy (hem, hem) "mustard" will not enhance anything, best get some proper English mustard (a little goes a long, long way...) or the next time you are passing through Dusseldorf get one of the (rightly) famed local mustards (they do a horseradish mustard, yummy - but say goodbye to your sinuses).

Good Ketchup is acceptable on pommes frites or a pasteteli, on anything else it is an abomination

How did I miss this thread?!