is an innovative, multi award-
Our amazing assortment of Artisan chutneys and relishes, jams and preserves, raw honey, dessert and cocktail syrups, seasoning bases, salad dressings, extra virgin rapeseed oil and wild raw pestos are made fresh, in small hand-
Our range changes throughout the year, as we take the best of the seasonal harvests, at the peak of their freshness. We specialize in native Irish
is the brainchild of Fiona and Malcolm Falconer.
A few years ago, Malcolm and Fiona Falconer sat with their 3 small children at the kitchen table of their terraced house in South London and decided to change their lives forever. Sticking a pin in a map of Ireland, they jumped ship and bought a smallholding on the outskirts of Monamolin, Co. Wexford.
Malcolm has a strong agricultural background, having been raised on a smallholding farm in South Wales. He studied Product Design and Engineering at Brunel University and holds a double M.A. from the Royal College of Art and Imperial College London. Both Malcolm and Fiona have long been keen ecologists. Malc set about building a timber-
“Malc grew up with a market garden. He has a great understanding of natural ingredients and flavours. An accomplished chef, Malcolm is passionate about getting the real taste out of his ingredients. We set out the traditional market garden, then we set about to develop the 'Forage Forest', a native, ecological and sustainable garden where you can eat every plant in the environment. We used organic and heritage varieties from the Irish Seed Savers Association
We simply went a bit mad with the planting!!!”
Amongst the forage forest are fruiting apple, pear, cherry and plum trees ; redcurrant, blackcurrant, white currant, gooseberry, raspberry, blackberry, strawberries, elderflowers, elderberries and amongst them wild thyme, wild mint, wild rocket, wild sorrel, wild strawberries, wild evening primrose, pumpkins, yarrow, camomile, lemon balm, cumin, coriander, fennel, parsley, chives and other herbs.
The traditional garden hosts a rotation of seasonal vegetables such as beetroot, kale, carrot, spinach, turnip, broccoli, cabbage, asparagus, leeks, onions, parsnips, courgettes, spring onions, butternut squash, garlic, fennel, broad beans, sugarsnaps and peas, the polytunnel houses tomatoes, chillies, aubergines, peppers, cucumbers, nettles and sometimes even melons.
While all around the farm you will find sunflowers, marigolds, rhubarb, rosehips, haws, crab apples, guelder rose, wild pear, bird cherry, aronia, (also known as chokeberry), bullace, (a wild form of damson or plum), quince, cherry plum and Cornellian cherry. Whew! What a list!
We had to wait a few years for the larger plants to mature, but when they did come, they came in bucket loads! We had so much harvest, we started to produce an array of seasonal jams, chutneys, relishes, dessert syrups, pestos, cocktail mixers, not to mention the nettle beer, rhubarb wine, cherry brandy and hedgerow port!
Soon demand from family and friends snowballed and . . . was born.
is a new and innovative range of hand-
Many of our core ingredients are modernly termed as ‘superfoods’, those rich in mineral salts, vitamins, calcium, and potassium, like nettles or chickweed. Others have been scientifically proven to be packed with antioxidants, riboflavins and salicylates such as primrose and dogrose; others are acknowledged to aid digestion (fennel, wild celery, mint) aid circulation (hawthorn, beetroot), while others have anti-
"The fruits of indigenous trees became a common food source about six thousand years ago
following forest clearance by the first farmers on the island."
The Celts recognized the benefits of wild fruits and seasonal harvests and set about devising agricultural and horticultural practices which form the basis of our agricultural and cultural heritage today.
"Trees like the Elder, Rowan, Blackthorn, Hawthorn and Crab apple were accorded magic qualities by the Celtic Druids and were symbols of the agricultural year".
is committed to re-