Fat Tomato

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Fat Tomato Fat Tomato is an edible garden, pantry and food project in North Wexford celebrating old and new flavours. What we grow shapes what we make. We chase flavour.

We grow 500+ heritage, heirloom, rare and unusual varieties, creating small-batch preserves, gifts, seeds and seasonal produce. Fat Tomato is a small edible garden, pantry and food project in the hills of North Wexford, Ireland. Across our garden, we grow more than 500 varieties of fruits, vegetables, herbs, and edible flowers – from heritage and heirloom varieties to rare, unusual, and exceptional modern varieties chosen for flavour. Seasonal harvests are transformed into small-batch preserves, condiments, drinks and one-of-a-kind gifts, while open-pollinated seeds are saved and shared for others to grow. Everything begins with a simple philosophy: we don’t chase yield.

🎃 The pumpkins and squash have spent the summer making themselves at home — wandering out of their beds and taking up fa...
11/10/2026

🎃 The pumpkins and squash have spent the summer making themselves at home — wandering out of their beds and taking up far more space than we intended.

We forgive them when it comes to harvest time. We grow a few different varieties here in North Wexford, including the deep orange Rouge Vif d’Étampes, the nutty Candystick Delicata and sweet Spaghetti squash. Different shapes, colours and textures, each bringing something of its own to the kitchen.

Some we’ll cook now into soups, cakes and pies. Others we’ll leave to cure, allowing their skins to harden before storing them for the colder months. There’s great satisfaction in bringing something in from the garden that will still be feeding us long after the vines have gone.

And some will become our Sweet Pumpkin Chutney — another way of making the harvest last, ready to spoon beside a piece of cheese, a Sunday roast or into a sandwich when the garden has moved on.

🫙 Some of the garden’s biggest characters end up in our Marrow-Date Chutney.Cocozelle and White Volunteer marrows, herit...
01/10/2026

🫙 Some of the garden’s biggest characters end up in our Marrow-Date Chutney.

Cocozelle and White Volunteer marrows, heritage tomatoes, Bramley apples, Radar onions and Therador garlic — all grown here at Fat Tomato — come together with organic Deglet Nour dates, warming spices, wild alexander seeds, and our own apple c***r vinegar.

The 2025 harvest has had time to settle and mature, and this edition is now ready to leave our pantry for yours.

Rich, fruity and gently spiced, it’s lovely with a sharp cheddar like or or blue cheese toastie, cold meats or a Full Irish. Try a spoonful stirred through natural yoghurt to serve alongside chargrilled vegetables, too.

Each jar comes tucked into its own black gift box, wrapped in our illustrated tissue paper that tells the Irish food story. A little gift for someone who loves their food — or something to keep for yourself.

🧄 The 2026 Fat Tomato garlic harvest has been picked, cured and packed.People on our website waiting lists had first dib...
26/09/2026

🧄 The 2026 Fat Tomato garlic harvest has been picked, cured and packed.

People on our website waiting lists had first dibs, alongside our regular customers at the Honesty Shop. We’re now down to just a couple of varieties online, with a changing selection of bulbs still available in the shop.

We plant our garlic in autumn and give them seven to nine months to grow in our North Wexford garden. It gets our own compost, seaweed, plenty of hand-weeding and whatever the Irish weather brings.

The reward is wonderfully aromatic garlic with real character. A little goes a long way: one clove can bring a surprising amount of flavour to a dressing, sauce or roast dinner.

The remaining bulbs are ready for your kitchen, or you can separate the cloves and plant them this autumn for a harvest of your own.

Find what’s left in our online shop, or call into the Honesty Shop. Open daily, 10am–8pm. 🧄

🍅 The first FAT-TO-MATO Season Boxes have found their homes.A couple of weeks ago, we quietly packed and sent the very f...
22/09/2026

🍅 The first FAT-TO-MATO Season Boxes have found their homes.

A couple of weeks ago, we quietly packed and sent the very first edition of something we've been thinking about for a long time.

We opened the first boxes to our website and newsletter subscribers before we will share them more widely, and the feedback from those who received them has been rather wonderful.

The idea is simple: our Season Boxes follow the growing calendar, with each one capturing a particular moment in the garden. But that doesn't mean everything inside was picked or made that week.

Our First Edition celebrated Lughnasa and early autumn, bringing together something freshly picked from the garden, something from our pantry, a first taste of something new, and something from an Irish maker whose work we love.

There were heritage tomatoes picked that week alongside our Yellow Raspberry Cacao Cordial; the very first jars of our Pear Fig Chutney, made the previous autumn and quietly matured for a year before its wider release; and a rather extraordinary five-year barrel-aged Wildwood Balsamic from Fionntán Gogarty in North Mayo.

Different harvests. Different places. Different amounts of time. All brought together because we thought they tasted particularly good at that moment.

That's really what these boxes are about. Nature works to its own timetable, and so do we. Some flavours are harvested one week and shared the next. Others need months, or even years, before they're ready.

Thank you to everyone who signed up for our very first edition, and for all the lovely messages that have arrived since. ❤️

The First Edition is out in the world. Next, we'll turn our attention to Samhain and the shift from autumn towards winter. 🍂

FAT-TO-MATO Season Boxes are available as an annual subscription, following the growing year with us, or you can simply try a single box and see where the season takes us. 🌿

A lovely surprise in last Sunday’s .Our founder, , has made the shortlist for Innovator of the Year in the **eireland Re...
19/09/2026

A lovely surprise in last Sunday’s .

Our founder, , has made the shortlist for Innovator of the Year in the **eireland Restaurant of the Year Awards 2026 for his work with Fat Tomato — for the second year in a row.

Seeing this still-very-young and slightly unconventional little food business recognised alongside so many brilliant people and places across Irish food means a great deal.

Fat Tomato has grown slowly, over many years, from a tiny hillside garden filled with unusual things and a belief that good food begins with good ingredients, biodiversity, seasonality and time.

We set out to create something different: one-of-a-kind flavours rooted in the garden and in the food and craft traditions around us, because we believe heritage flavours deserve to be grown, preserved and celebrated.

Thank you to and all the FOOD&WINE judges for seeing something in what we’re building here in North Wexford. And congratulations to everyone on this year’s shortlist. 🍅

It’s peak tomato season here 🍅 🍅 🍅After a slightly slower start than usual, we're now picking tomatoes every day – all s...
13/09/2026

It’s peak tomato season here 🍅 🍅 🍅

After a slightly slower start than usual, we're now picking tomatoes every day – all sorts of colours, shapes, sizes and flavours from plants tucked into every available corner of the garden.

It has been an interesting growing year. Our outdoor tomatoes have done particularly well, while some in the polytunnel were a little stunted by the prolonged heat earlier in the summer. Tomatoes love warmth, but even they have their limits – once temperatures climb above 35°C for too long, pollination and fruit development can suffer.

But now they're coming thick and fast, and we're slowly working our way through the harvest.

We bottle some simply with garlic and basil to capture a little of summer for the months ahead. Others are slowly dehydrated, concentrating all that tomato flavour for our Tomato Sweets and Bloody Mary Salt.

Yellow and orange toms become our Golden Tomato Jam, while the tiny wild Argentinian variety is turned into our bright, zesty Wild Tomato Jam.

And plenty go straight into the freezer. They'll wait patiently until the rush of harvest has passed and we have time to turn them into sauces, condiments and whatever other ideas we dream up.

The very best tomatoes have another job altogether: next year's garden.

Each year we select fruit from our healthiest plants, saving and drying the seeds of varieties we want to grow again. Some will be sown here next spring; others will be packed into seed envelopes and shared with growers around Ireland, starting their next growing season in someone else's garden.

Right now, though, there are tomatoes everywhere. On the plants. In baskets. Across the kitchen waiting to be sorted. In the dehydrator. In bottles and jars. In the freezer.

And we're rather happy about it. 🍅🌿

Yellow raspberries and cacao in a cordial. An unlikely pairing, perhaps.Our All Gold yellow raspberries are one of the s...
05/09/2026

Yellow raspberries and cacao in a cordial. An unlikely pairing, perhaps.

Our All Gold yellow raspberries are one of the smallest and most precious harvests from our garden – sweet, floral and mellow, without the sharpness of their red cousins.

For this cordial, we paired them with raw organic cacao nibs from our neighbours at Bean & Goose Chocolate. The idea came after Anthony travelled to Colombia, where cacao and raw cane sugar are part of everyday food and drink. The deep, earthy flavour of cacao alongside fruit stayed with him – and eventually found its way back to the garden in Wexford.

A little of our homemade organic bitter orange syrup lifts the cacao, while organic Verna lemons from our adopted trees in Spain and Wexford Sea Salt bring everything into balance.

The result is a grown-up cordial – fruity and floral at first, with a deeper cacao note underneath.

Serve with sparkling water or soda; add to sparkling w**e with a splash of gin or rum for a spritz; or try it over ice cream, stirred through a morning bowl of porridge, or swirled into whipped cream to serve alongside some pud.

Available from our online shop and selected independent stockists around Ireland.

Fat Tomato is heading to for the first time!Although perhaps it isn’t quite our first time…Long before Fat Tomato offic...
27/08/2026

Fat Tomato is heading to for the first time!

Although perhaps it isn’t quite our first time…

Long before Fat Tomato officially launched, spent many years at – working behind the scenes, cooking, MCing and joining conversations about food, hospitality, tourism and Irish producers.

Those years, and many of the ideas, conversations and friendships that came with them, helped feed into what would eventually become Fat Tomato.

So it feels rather special to return this Sunday with the Fat Tomato hat firmly on – and a little taste of our Wexford garden coming with us.

We’ll be making two appearances at Theatre of Food on Sunday:

🥤 1pm – Rehydration Station
Sharing some of our fermented drinks and the garden ingredients and flavours behind them.

🎙️ 3pm – Foodhaus Podcast
Joining a conversation about the past and future of Irish growing – something very close to our hearts.

A first Electric Picnic outing for Fat Tomato, but one with fairly deep roots. 🌿

If you're heading to Electric Picnic this weekend, come along and say hello.

What does an Irish hedgerow taste like?Blackberries. Bullaces. Haws. Elderberries. Rosehips. Sloes. Crabapples.Last autu...
25/08/2026

What does an Irish hedgerow taste like?

Blackberries. Bullaces. Haws. Elderberries. Rosehips. Sloes. Crabapples.

Last autumn, we brought them all together to make our new Hedgerow Butter – and then we waited. It has been quietly maturing, giving those deep fruit flavours and gentle spices time to mellow, soften and come together.

Now, almost a year later, we're finally ready to share it. Despite the name, there's no butter in a fruit butter. It's an old-fashioned way of preserving a harvest, slowly cooking fruit for hours until it becomes naturally thick, smooth and intensely flavoured.

Ours combines wild hedgerow fruits with our Bramley and Blood of the Boyne apples, from the garden brightened with organic Verna lemons from our adopted trees along the Mediterranean through the CrowdFarming platform. Organic star anise, clove and a little Wexford Sea Salt bring warmth and draw out the flavours of the fruit.

The result is silky, deeply fruity, gently spiced and tart – a little jar of the Irish hedgerow captured at its most abundant.

It joins our Hedgerow Jelly – two very different ways of capturing the same fleeting harvest. The jelly is clear, bright and delicate; the butter rich, smooth and deeply concentrated.

Spread it on warm toast or tea brack, pair it with farmhouse cheese, or serve alongside roast pork, duck or venison.

Some harvests are worth waiting for. 🌿

Available from our online shop and selected independent stockists around Ireland.

🍎 Blood of the Boyne.With a name like that, you might assume this beautiful apple originated here in Ireland. The story ...
21/08/2026

🍎 Blood of the Boyne.

With a name like that, you might assume this beautiful apple originated here in Ireland. The story is a little more interesting. Blood of the Boyne has been grown in Ireland for generations and became particularly associated with the Boyne region and County Meath. But it is now considered to be the same apple as Devonshire Quarrenden – an old variety dating back to at least the 17th century.

Small, deep crimson and sometimes with pink-tinged flesh, it's a sweet early dessert-eating apple with a flavour of strawberries. Usually ready from September, it's an apple to enjoy fresh as it doesn't store for long.

Except this is no ordinary growing year. After weeks of heat and very little rain, we're already picking Blood of the Boyne here in Wexford. Some are making their way to our Honesty Shop, while we're keeping a few back for some of our one-of-a-kind condiments, gifts and drinks.

Stories like this are part of what makes growing old varieties so fascinating. Plants travelled. Names changed. Varieties found new homes and became part of the food and growing traditions of different places.

Irish Seed Savers Association do remarkable work conserving, researching and sharing Ireland's heritage apple varieties, helping ensure that apples once grown in particular counties, farms and gardens aren't simply lost.

We grow Blood of the Boyne alongside a growing collection of old and unusual apples here at Fat Tomato. For us, growing them is about flavour, certainly, but also keeping these varieties and their stories alive – and encouraging more people to discover and grow them.

Blood of the Boyne is certainly a good place to start. 🍎

Address

Ballymore
Camolin
Y21RD60

Opening Hours

Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm
Friday 10am - 7pm
Saturday 10am - 7pm
Sunday 10am - 7pm

Telephone

+353862212217

Website

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