As earlier announced, Tierenteyn finally left the old buildings in Ghent and moved to its new location in Deinze in the week before Christmas 2011. From now on, you can find us on the following coordinates:

Mostaardfabriek Ferdinand Tierenteyn
Europalaan 53
9800 Deinze
Tel 09/226 32 62
Fax 09/226 32 63
Mail: ferdinand@tierenteyn.be

(January 2012)

The mustard production of Ferdinand Tierenteyn will soon be moved to a new location, nearby its hometown Ghent. There is no doubt:  the relocation is an important step in the history of Ferdinand Tierenteyn.  During almost 2 centuries the production was located at a stone’s throw of the Ghent city center. But the search for a new location was a necessary step in order to assure the future of the Ferdinand Tierenteyn company and the Tierenteyn mustards. The new location will bring us a better answer to the newest requirements of food safety and environmental issues, an improved internal and external logistic and the possibility of a small increase of the production capacity. But the essence of our activities will remain unchanged: the taste and quality of our mustards, the artisanal production techniques, the small scaled character of the company and the care for our clients and consumers.

(November 2011)

In 2010, Belgian Embassy Chef Jan Van Haute was the winner of Cultural Tourism DC's Embassy Chef Challenge, earning him the privilege to judge this year's Embassy Chef Challenge, scheduled on April 12 at the Ronald Reagan Building and International Trade Center. Leading up to that event was another friendly chef competition, "Challenge Belgium," a cook-off that took place in the kitchens of the World Bank on March 26. Ten competing chefs each received a salmon and a basket of surprise ingredients drawn from Belgian cuisine, including North Sea shrimp, Tierenteyn mustard, Brussels sprouts, endives, mussels and beer. Van Haute was impressed with the results: "It was very nice to see other chefs adapting Belgian ingredients to the cuisine of their own culture." The winner of Challenge Belgium, as announced on the night of the Embassy Chef Challenge, was the Danisch chef Lars Beese.

Source: Belgium Today April 2011

In March 2010, the Belgian chef Jan Van Haute won in Washington the prestigious Chef Embassy 2010 challenge. Chef Van Haute cooks already for 1,5 year for the Belgian ambassador, and was before that active in the famous Belgian 3-star restaurant Hof van Cleve. He also cooked for the Belgian Royal Family and in top-rated Japanese and Australian restaurants.

His winning dish featured typical Belgian products: pork, Belgian endives, Brussels sprouts, brown Leffe beer and … the Extra mustard from Ferdinand Tierenteyn. One couldn’t imagine a better publicity for the Belgian top-products and of course for our Ferdinand Tierenteyn mustards !

(photo: Washington University Radio - wamu.org)