Wild strawberries layered with soft rose — delicate, fragrant, and quietly complex.

Wexford is famous for its strawberries, with roadside huts popping up each summer. Anthony has fond childhood memories of picking them in fields among rows of straw — long before most commercial strawberries were grown in polytunnels. While polytunnels are efficient, many berries today are cultivated in grow bags pumped with artificial fertilisers for yield rather than flavour.

At Fat Tomato, we grow three varieties of strawberries outdoors along the edges of our polytunnel. Elsanta is the familiar crowd-pleaser, producing large, juicy fruits. Ostara is a long-cropping variety with a flavour reminiscent of wild strawberries. And then there’s the Queen of the Valley alpine strawberry, a tiny, dark, highly aromatic variety once found in hedgerows and woodlands across Ireland. Wild strawberries are a rare treat — darker in colour, smaller than supermarket berries, and as intense as raspberries in size and flavour.

This cordial is made with our Queen of the Valley and Ostara strawberries, fragrant rose petals from the garden, a pinch of Wexford sea salt, and organic Verna lemons sourced through the CrowdFarming platform. CrowdFarming connects us directly with small-scale organic citrus growers along the Mediterranean — many second- and third-generation farmers who continue traditional cultivation with care for their land.

The result is an intensely fragrant cordial with a unique balance of fruit and floral notes. Unlike syrups, cordials contain both citrus and a little sea salt, which heighten and stabilise their natural flavours. Over time, they may gently ferment, creating tiny natural bubbles. Simply shake the bottle before pouring.

Available as a 250ml glass bottle with a natural cork for everyday use, or as a Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and presented in our signature black box.

A bold, savoury finishing salt with tomato, herbs, and umami flavour.

Born from a single unforgettable drink in New York City, this Bloody Mary Salt began life in Chelsea Market in 2023. One glass — rimmed with a salty, tomato-rich, herbaceous, citrus-bright seasoning — led to another, and then another. Back home in Wexford, Anthony set out to recreate that flavour — and in doing so, created something that now goes far beyond the cocktail glass.

What began as the perfect Bloody Mary salt has become a go-to savoury seasoning in our kitchen. Bright, aromatic, and deeply umami-rich, it brings instant depth with just a pinch.

A small pinch goes a long way.

Sprinkle over roast potatoes, seasonal vegetables, fried eggs, chicken, shellfish, or meaty white fish. Stir into dressings, dust over grilled corn or charred greens, or finish hot popcorn for an addictive savoury hit. It’s equally at home rimming a cocktail glass.

This small-batch blend draws on ingredients from both garden and coast. A mix of Achill Island and Wexford sea salts delivers mineral brightness and natural crunch, while dillisk seaweed adds a subtle maritime savouriness. Wild alexander seeds, lovage, and heritage tomatoes bring herbal warmth and rich, natural umami.

Anthony’s long-standing love of salt — collected from Ireland and further afield — has shaped this blend into something distinctive: a uniquely Irish seasoning with global inspiration.

Presented in a 40g glass jar with a natural cork, as a Gift Box Edition, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.

A savoury-sweet fruit butter with blackcurrant, rosemary, and wild spice.

Wexford is famous for its soft fruit — especially strawberries — but for us, it’s all about blackcurrants. Tangy, rich, and intensely flavoured, they thrive in the fertile soils and mild climate of the Southeast.

At Fat Tomato, we currently grow two varieties - Triton and Ben Tinania - with more to come once we buy additional land. Triton is sweeter and more jammy, while Ben Tinania delivers a sharper, more acidic bite. Come harvest time, it’s always a race with the birds, who seem to find the ripest fruit just before we do.

Fruit butter has long been part of traditional kitchens — slow-cooked preserves that sit somewhere between a jam and a purée, made by gently reducing fruit to concentrate its flavour into something smooth, rich, and deeply satisfying.

Our Blackcurrant Butter leans into that tradition, balancing savoury and sweet with a velvety texture. We infuse it with Miss Jessopp’s Upright rosemary for a subtle herbal depth, and wild alexander seeds for soft floral and aniseed notes. A final layer of warmth comes from our own French oak–aged red wine, made in small batches through natural fermentation and used here to add a gentle, woody spice.

Yes, we make a small bit of natural wine with wild yeast fermentation - though as the vines are very young, it’s better for cooking with or turning into red wine vinegar instead of drinking from a glass.

The result is bold, fragrant, and quietly complex — a fruit butter with real depth.

Spread generously on hot buttered toast, soda bread, or scones, or swirl through yoghurt or porridge. Spoon over pancakes, waffles, or rice pudding. It’s equally at home on a cheeseboard — especially with sharp Irish cheddar or soft goat’s cheese like St. Tola — and pairs beautifully with roast pork or chicken, or as a glaze for ham.

Presented in a 165g glass WECK jar as a Gift Box Edition, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.

A rare, seasonal collection built around one fleeting harvest.

Grown in our polytunnel and sheltered from the unpredictability of the Irish climate, our Peregrine and Johnny Brack peaches are a small but treasured part of the garden. The trees arch over the doorways — a quiet, unexpected sight — producing fruit that is fragrant, juicy, and short-lived.

Because peaches don’t wait, we capture them at their peak — transforming the harvest into a series of small-batch preserves designed to be enjoyed long after the season has passed.

This gift box brings those creations together — a complete expression of the peach, from bright and fresh to warm and spiced.

At its centre is a Peach Honey Jam made with Tara Hill raw blossom honey, alongside a rich, fruit-led Peach BBQ Sauce for cooking and grilling. A Peach Vanilla Syrup adds softness and depth to drinks and desserts, while a Peach Spice Chutney brings warmth and complexity — perfect with cheese, meats, or slower dishes.

Finished with a small illustrated keepsake, this is a box designed to celebrate a single ingredient at its very best.

Each box is presented in our signature black gift box, lined with illustrated paper and wrapped in a cornpaper sleeve that tells the Fat Tomato story.

If you’re sending this as a gift, we can include a handwritten note on a Fat Tomato postcard — simply leave your message at checkout.

Grown and made naturally, rooted in biodiversity, and always for flavour, not yield.

What’s Inside

• Peach Honey Jam

• Peach BBQ Sauce

• Peach & Vanilla Syrup

• Peach Spice Chutney

• Keepsake illustration sticker

Available in limited quantities each season.