At Fat Tomato, we grow six types of figs in repurposed whiskey barrels to keep their vigorous roots in check. Left to themselves, fig trees put more energy into spreading than into making fruit — but in barrels, they focus on producing juicy figs. You’ll often see old fig trees thriving against stone walls in Ireland, where the foundations act as a natural root barrier.
Our trees are still young and only give us a handful of figs each year — though the hens, birds, and bees usually enjoy more of them than we do! But it’s the fig leaves that inspire us here. Fig leaves bring a nutty, vanilla-like flavour to both sweet and savoury cooking. Traditionally, they’re used to wrap fish, meat, vegetables, and rice, or infused into dairy for fragrant creams and custards.
Anthony first experimented with fig leaf cordial after finding a recipe in one of his old cookbooks (he has over 2,000 food, gardening, and recipe books in his collection!). To make it, we lightly toast the fig leaves to release their coconut-like aroma, then steep them in syrup. The infusion is blended with organic key limes sourced through CrowdFarming — a platform that connects us directly with small-scale organic growers across the Mediterranean, many second- and third-generation farmers who keep traditional citrus farming alive.
The result is a fragrant, refreshing cordial — bright with lime, layered with fig leaf’s subtle nutty-vanilla notes. Unlike syrups, cordials always contain a touch of acid (here from lime) and a pinch of sea salt, which enhances their natural flavour. Over time, they may develop a gentle natural fizz as they continue to ferment slightly. Just give the bottle a shake before pouring and enjoy the wild, living nature of this cordial.
Presented in a glass cork bottle, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
At Fat Tomato, we grow six types of figs in repurposed whiskey barrels to keep their vigorous roots in check. Left to themselves, fig trees put more energy into spreading than into making fruit — but in barrels, they focus on producing juicy figs. You’ll often see old fig trees thriving against stone walls in Ireland, where the foundations act as a natural root barrier.
Our trees are still young and only give us a handful of figs each year — though the hens, birds, and bees usually enjoy more of them than we do! But it’s the fig leaves that inspire us here. Fig leaves bring a nutty, vanilla-like flavour to both sweet and savoury cooking. Traditionally, they’re used to wrap fish, meat, vegetables, and rice, or infused into dairy for fragrant creams and custards.
Anthony first experimented with fig leaf cordial after finding a recipe in one of his old cookbooks (he has over 2,000 food, gardening, and recipe books in his collection!). To make it, we lightly toast the fig leaves to release their coconut-like aroma, then steep them in syrup. The infusion is blended with organic key limes sourced through CrowdFarming — a platform that connects us directly with small-scale organic growers across the Mediterranean, many second- and third-generation farmers who keep traditional citrus farming alive.
The result is a fragrant, refreshing cordial — bright with lime, layered with fig leaf’s subtle nutty-vanilla notes. Unlike syrups, cordials always contain a touch of acid (here from lime) and a pinch of sea salt, which enhances their natural flavour. Over time, they may develop a gentle natural fizz as they continue to ferment slightly. Just give the bottle a shake before pouring and enjoy the wild, living nature of this cordial.
Presented in a glass cork bottle, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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