A savoury-sweet fruit butter with blackcurrant, herbs, 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 acquire 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 savoury-sweet fruit butter with blackcurrant, herbs, 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 acquire 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.
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