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Wild About Chutney

Product Description

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!


Strawberry Chutney 

Deliciously succulent Wexford Strawberries in a balsamic and pepper reduction makes this spectacular with Goats cheese, a baked Brie or Camembert.

Maximum quantity available reached.

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