Wexford is famous for its soft fruit, especially strawberries — but for Anthony, it’s all about the blackcurrants. Tangy, rich, and bursting with flavour, these little gems thrive in the fertile soil and mild, sunny weather of the Southeast.
At Fat Tomato, we currently grow two varieties — Triton and Ben Tinania — with more to come once we acquire additional land. Triton is sweeter and more jammy, while Ben Tinania delivers a sharper, more acidic bite. As harvest nears, it’s always a race against the wild birds, who somehow manage to sneak through our costly, bird-friendly netting to enjoy the currants before we do!
Fruit butter was once a staple of Irish kitchens. Leaf through any old Irish or English cookbook and you’ll find recipes for apple or quince butter — not quite a jam, jelly, or sauce, but something in between. Smooth, creamy, and buttery in texture, fruit butter is made from the fruit pulp, slowly cooked down to concentrate flavour.
Our blackcurrant butter strikes the perfect balance between savoury-sweet and velvety-smooth. We infuse it with Miss Jessopp's Upright rosemary, adding a savoury, herby richness, and wild alexander seeds for floral, aniseed, and peppery notes. A final layer of woody, sweet spice comes from our own French oak–aged red wine. (Yes, we make wine with wild yeast fermentation — though for now, it’s better for cooking or vinegar-making instead of drinking from a glass.)
A fruit butter that’s as beautiful to gift as it is to enjoy.
Presented in a 165g glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Wexford is famous for its soft fruit, especially strawberries — but for Anthony, it’s all about the blackcurrants. Tangy, rich, and bursting with flavour, these little gems thrive in the fertile soil and mild, sunny weather of the Southeast.
At Fat Tomato, we currently grow two varieties — Triton and Ben Tinania — with more to come once we acquire additional land. Triton is sweeter and more jammy, while Ben Tinania delivers a sharper, more acidic bite. As harvest nears, it’s always a race against the wild birds, who somehow manage to sneak through our costly, bird-friendly netting to enjoy the currants before we do!
Fruit butter was once a staple of Irish kitchens. Leaf through any old Irish or English cookbook and you’ll find recipes for apple or quince butter — not quite a jam, jelly, or sauce, but something in between. Smooth, creamy, and buttery in texture, fruit butter is made from the fruit pulp, slowly cooked down to concentrate flavour.
Our blackcurrant butter strikes the perfect balance between savoury-sweet and velvety-smooth. We infuse it with Miss Jessopp's Upright rosemary, adding a savoury, herby richness, and wild alexander seeds for floral, aniseed, and peppery notes. A final layer of woody, sweet spice comes from our own French oak–aged red wine. (Yes, we make wine with wild yeast fermentation — though for now, it’s better for cooking or vinegar-making instead of drinking from a glass.)
A fruit butter that’s as beautiful to gift as it is to enjoy.
Presented in a 165g glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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