Wild About Chutney

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Fiona and Malcom Falconer are wild about wild food! The Forage Forest in the garden of their home in Co. Wexford is a prolific paradise of wild and cultivated fruits, and herbs. Together with a traditional vegetable garden and Polytunnel which yields seasonal vegetables and salads,  their home grown produce forms the basis of a super range of hand crafted artisan dressings, syrups and chutneys

Celtic Roots Chutney 

Guinness, spices and onions combine with the natural sweetness of seasonal root vegetables to form a robust pub style chutney. Delicious with a strong cheddar, some crusty bread and a pint or two... Enjoy!

Raspberry Beret

Raspberries, sweet peppers and chilli unite to create a fruity chutney with a gentle background heat that's fit for a prince. Ideal with soft cheeses and cold meats. Try baking Brie or goats cheese on puff pastry with a dollop of Raspberry Beret on top..... Enjoy!

Reckless Rhubarb

Zingy-ting-tastic Reckless Rhubarb is back and its better than ever! Rhubarb, spiced with orange, ginger and cardamon, is simply delicious with mackerel; sublime with goats' cheese but try it with blue cheese, like Cashel or Wicklow Blue, . . . OMG!

Ginger Beets 

Rich beetroot and hot ginger combined to make a superb chutney that is excellent with oily fish such as mackerel, or just as delicious with cold meats and cheese.... Enjoy!

Perfect Pear 

Delicious ripe juicy pear, fresh root ginger and sticky Madagascan vanilla combine to tantalise the tastebuds in this unique savoury preserve. Perfect for cheeseboards and cold meat platters. Simply delicious to cool down a curry or try it on toast for a refreshing treat.