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. The 2025 harvest yielded generous blackberries, bullaces, crabapples, haws, elderberries, sloes and rosehips. These wild fruits are gently simmered with our own Bramley apples to draw out a deep, jewel-toned juice, before organic Colombian raw cane sugar, organic Verna lemons from our adopted trees in Spain, Wexford sea salt, and a quiet warmth of organic Vietnamese star anise and Madagascar cloves are added.
No two years are the same. Some batches lean bright and sharp. Others deepen into darker, more layered tones. This year carries depth - rich tart berry, gentle tannin, soft citrus lift, and that unmistakable wild edge that only true hedgerow fruit can give.
This jelly is rooted in family tradition. Anthony grew up making hedgerow jelly with his grandmother, Betty, foraging the hedges of the family farm and neighbouring hillside forests for whatever nature provided. Decades later, the ritual continues - often with long days spent exploring lanes and forgotten corners alongside Lorraine O’Dwyer, local forager, tour guide and storyteller, whose local knowledge helps guide the search.
Foraging is always 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.
Beautiful with sharp Irish farmhouse cheddar, blue cheese, roast duck, venison, pork, or simply spread generously on warm buttered toast.
Presented in two sizes, a glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
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. The 2025 harvest yielded generous blackberries, bullaces, crabapples, haws, elderberries, sloes and rosehips. These wild fruits are gently simmered with our own Bramley apples to draw out a deep, jewel-toned juice, before organic Colombian raw cane sugar, organic Verna lemons from our adopted trees in Spain, Wexford sea salt, and a quiet warmth of organic Vietnamese star anise and Madagascar cloves are added.
No two years are the same. Some batches lean bright and sharp. Others deepen into darker, more layered tones. This year carries depth - rich tart berry, gentle tannin, soft citrus lift, and that unmistakable wild edge that only true hedgerow fruit can give.
This jelly is rooted in family tradition. Anthony grew up making hedgerow jelly with his grandmother, Betty, foraging the hedges of the family farm and neighbouring hillside forests for whatever nature provided. Decades later, the ritual continues - often with long days spent exploring lanes and forgotten corners alongside Lorraine O’Dwyer, local forager, tour guide and storyteller, whose local knowledge helps guide the search.
Foraging is always 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.
Beautiful with sharp Irish farmhouse cheddar, blue cheese, roast duck, venison, pork, or simply spread generously on warm buttered toast.
Presented in two sizes, a glass hexagonal jar and a glass WECK jar, wrapped in illustrated paper that tells the Wexford and Irish food story, and packaged in our signature black box.
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