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A Keen History

KEEN'S has long been a regular on the dinner tables of Australian households. In fact, KEEN'S has been around for over 200 years. We're proud of our heritage and our contribution to Australian food.

1801

The Birth of Tradition

In 1801, KEEN's Mustard founder, Thomas Keen, is born in Camberwell, England. In 1825, Thomas marries Harriett Toulmin. In 1831, they move into The Elms, the Toulmin family home on High Street, Croydon flanked by two breweries: Nalder & Collyer and Crowleys. The home features a one-acre garden, including a heated glasshouse and a large rose garden - all tended to by head gardener, Mr Mason and his three assistants.

1857

Building on a Name

In 1857, Croydon's first church with free pews is built, St Andrews-Chapel-at-Ease, on land donated by Thomas in Southbridge Meadows. In 1861, it becomes St Andrews Parish church. The gesture reflects Thomas' reputation as a community benefactor.

1862

The Passing of Time

In 1862, Thomas Keen dies on 17 February at the age of 61. Reporting on the funeral, The Croydon Chronicle reports "..the arrangements for the funeral of Mr Keen were for those of an English Gentleman. The general closing of the shops during the passage of the procession through the town was a spontaneous tribute to a good man's worth." In that same year, Keen & Sons amalgamates with Robinson & Belville, manufacturers of patented groats and barley, to become Keen Robinson & Company.

1890s

Bells of Mustard

In the 1890s, During a lull in traffic, workers at the Keen factory can hear the chimes of the Royal Exchange - set to the well-known song 'The Roast Beef of Old England'. In 1893, Thomas and Harriett's home is demolished to make way for Edridge Road. The driveway becomes Masons Avenue, in honour of The Elms' gardener. A road near St Andrews Church is named Keens Road, in honour of Thomas. In 1903, Keen Robinson & Company is acquired by Colman's of Norwich. It later merges with Reckitt & Sons.

1930s

KEEN'S Mustard Club

In the 1930s, the KEEN'S Mustard Club is created. Members receive a Mustard Club Badge in the shape of a mustard pot and a booklet entitled Inner Secrets of the Mustard Club. 

1940s

Beyond the Kitchen 

In the 1940s, the formula for a mustard footbath appears on the back of KEEN'S tins: "one of mustard, two of flour, leave it on for half an hour."

1995

Changing Hands

In 1995, Unilever purchases the condiment side of Reckitt & Colman. Reckitt & Colman retains the Colman part of its name and continues to make mustard - the famous American mustard called French's. Outside of the UK, in places such as Canada and Australia, Colman's still sells its mustard under the KEEN'S name.


1998

Finding a Home with McCormick

In 1998, KEEN'S Mustard finds its home with McCormick Foods Australia. KEEN'S asks Australians to search their homes for nostalgic KEEN'S memorabilia. The search uncovers historic advertisements and even an original mustard powder tin dating back to 1904. In 2000, KEEN'S Mustard takes the memorabilia on tour to share with the rest of Australia.

Today

A great Australian Tradition

In 2008, a new website launches, as well as the inaugural "KEEN AS" Cup in honour of the mustard with a very spicy history. Today, KEEN'S Mustard continues to be a great tradition in kitchens across Australia. 

The History of Mustard

Mustard appeared in recipes as early as 42AD, but it wasn't until the 1720s that it appeared on English tables. Prior to this, English mustard powder was ground up very coarsely, as Meaux mustard still is today.

In 1720, that all changed when a woman named Mrs Clement, who lived in Durham, began grinding mustard seeds very smoothly. She then put her ground seeds through a mill and sieved them to remove the hulls. Her smoother style of mustard was a hit and is why this style of mustard is known as 'Durham Mustard'.

When King George I became a devotee, nobody would eat beef without mustard. This is reflected in historic KEEN'S Mustard advertising, which states that 'meat needs mustard' and 'mustard makes the meal'.

Mustard's hot and zesty reputation wasn't limited to food. It was also considered a cure for colds and fevers.

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