Ep 83. Heike Winter - Why Artisanal Still Matters

Ep 83. Heike Winter - Why Artisanal Still Matters

From Taste of Place by World Food Travel Association, Erik Wolf

January 2, 2026 · 36 min · Episode 83

About this episode

Heike Winter discusses her journey in building an artisanal mustard business in Scotland and the importance of maintaining authenticity in food production.

In this episode of the Taste of Place Podcast, Erik Wolf speaks with Heike Winter, founder of Must Heb, an award-winning artisanal mustard producer based on the Isle of Harris in Scotland’s Outer Hebrides. Originally from Germany, Heike shares the personal journey that led her to relocate to one of Europe’s most remote regions and build a food business rooted in place, purpose, and craft. The conversation explores why mustard is often underestimated, how flavor innovation happens outside mass-market systems, and what it truly means to grow a business without losing its soul. Listeners will hear about the realities of sourcing organic ingredients, producing food at a small scale, educating consumers through tastings and storytelling, and choosing intentional limits on growth. This episode offers a thoughtful reflection on culinary culture, transparency, and why artisanal food continues to matter in a world increasingly shaped by industrial food systems.

People in this episode

Host: Erik Wolf

Guest: Heike Winter

Topics covered

  • artisanal food
  • culinary culture
  • food business
  • sourcing ingredients
  • flavor innovation
  • consumer education
  • industrial food systems

Keywords

  • artisanal mustard
  • food business
  • organic ingredients
  • small scale production
  • culinary culture
  • flavor innovation
  • consumer education

Mentioned in this episode

Organizations: Must Heb

Places: Isle of Harris, Scotland, Outer Hebrides, Germany

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