The kitchen Pantry
Stepping into Anthony’s kitchen pantry is like embarking on a culinary adventure of new and old Irish flavours.
It is full of vats, barrels, bottles, and jars maturing away. Subject to the flavour and yield of the yearly harvest, he might make the same product twice or something entirely new.
Peach Peregrine in a Wexford Honey and Mexican Vanilla Syrup
Jars
Big Heirloom Tomato
Key Limes from our adopted trees in Italy
Gift Boxes
our garden offers new flavours to
taste and enjoy every year
Weather and time are two factors we cannot control in the garden. The rest we can plan. Since 2016, the garden has produced something exceptional in flavour and abundance. Some years, it is all about the peaches and damsons; others, it is about the chillies, blueberries, and squashes.
Depending on the flavour of the harvest, some garden produce is preserved into condiments like spices, vinegars, chutneys, sauces, jams, jellies, syrups, and drinks.
Fruit in Highbank Orchards Organic Apple Spirit
Damson Apple Gin Jam
French Oak Barrel
Wild Strawberry Rose Cordial
Cookbook Inspiration
SUPPORTING THE
CIRCULAR ECONOMY
Anything we buy-in must be of the same integrity and quality as what we grow and make at Fat Tomato. We buy directly where possible, getting to know the producer and their stories.
We use some of the best raw honey, sea salt, and butter from Wexford. All our organic citrus comes from the trees we adopted through the CrowdFarming platform in Italy, Sicily, and Spain.
We only buy extra virgin olive oil directly from organic growers or from merchants who know a thing or two about olive oil. We use as many natural sugars as possible, as well as our own vinegar and spices. Any spices and raw cane sugar brought in are organic and sourced from reputable growers and merchants around the world.
Crabapple and Rosemary Jelly
Giant Green Tomatillos
Rhubarb and Blood Orange Marmalade
Rose Petal Syrup
