A wild hedgerow jelly that captures the flavour of a single season.
Autumn is never the same twice — and neither is this jelly.
Each year, we forage slowly across North Wexford’s hedgerows and woodland edges, gathering whatever the season offers. Some years bring bright, sharp fruit; others yield darker, more complex flavours. No two harvests are ever the same.
Wild fruits are gently simmered with our own Bramley apples to draw out a deep, jewel-toned juice, then balanced with organic Colombian raw cane sugar, Verna lemons from our adopted trees in Spain, Wexford sea salt, and the quiet warmth of organic star anise and cloves.
The result is a jelly that shifts with the season — sometimes bright and lifted, sometimes deeper and more layered. Always carrying that unmistakable wild edge.
This preserve is rooted in family tradition. Anthony grew up making hedgerow jelly with his grandmother, Betty, foraging along the family farm and nearby woodland. Today, that ritual continues — often alongside local forager Lorraine O’Dwyer, whose knowledge helps guide the search through lanes, hedges, and overlooked places.
Foraging is carried out respectfully and responsibly, in areas known to be free from sprays or chemicals, with the quiet support of neighbouring farmers and friends.
A true seasonal preserve — a snapshot of a particular autumn, never repeated in quite the same way.
Serve with sharp Irish farmhouse cheddar or blue cheese, alongside roast duck, venison, or pork, or simply spread on warm buttered toast.
Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.
A wild hedgerow jelly that captures the flavour of a single season.
Autumn is never the same twice — and neither is this jelly.
Each year, we forage slowly across North Wexford’s hedgerows and woodland edges, gathering whatever the season offers. Some years bring bright, sharp fruit; others yield darker, more complex flavours. No two harvests are ever the same.
Wild fruits are gently simmered with our own Bramley apples to draw out a deep, jewel-toned juice, then balanced with organic Colombian raw cane sugar, Verna lemons from our adopted trees in Spain, Wexford sea salt, and the quiet warmth of organic star anise and cloves.
The result is a jelly that shifts with the season — sometimes bright and lifted, sometimes deeper and more layered. Always carrying that unmistakable wild edge.
This preserve is rooted in family tradition. Anthony grew up making hedgerow jelly with his grandmother, Betty, foraging along the family farm and nearby woodland. Today, that ritual continues — often alongside local forager Lorraine O’Dwyer, whose knowledge helps guide the search through lanes, hedges, and overlooked places.
Foraging is carried out respectfully and responsibly, in areas known to be free from sprays or chemicals, with the quiet support of neighbouring farmers and friends.
A true seasonal preserve — a snapshot of a particular autumn, never repeated in quite the same way.
Serve with sharp Irish farmhouse cheddar or blue cheese, alongside roast duck, venison, or pork, or simply spread on warm buttered toast.
Available as a 108g hexagonal jar for everyday use, or as a 165g WECK jar presented in our Gift Box, wrapped in our illustrated paper — inspired by the Wexford and Irish food story — and finished in our signature black box.
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