Thursday 17 October 2019

Wexford preserves company set to harvest more food awards

Tom and Laura Sinnott with their children Robbie and Lila
Tom and Laura Sinnott with their children Robbie and Lila

It is shaping up to be a busy autumn of awards for artisan jam makers Wexford Home Preserves as they prepare to harvest some of the most prestigious food industry accolades.

This small New Ross based family business - where they still make every one of their products by hand using nothing but natural ingredients - has been shortlisted in the upcoming Food and Drink Business Awards, the Blas na hEireann awards and the Irish Quality Food Awards. This follows on the heels of their recent win of two gold stars in the Great Taste Awards for their blackcurrant jam, made with blackcurrants grown in County Wexford by Des Jeffares.

The four products shortlisted in the Blas na hÉireann awards are: Strawberry and Prosecco Conserve, Clementine Marmalade, Cranberry and Fig Chutney for Dunnes Simply Better and Handmade Irish Raspberry Preserve for the Dunnes Simply Better range.

Four products have been selected for the final of the Irish Quality Food Awards: Orange and Gin Marmalade, Clementine Marmalade, Wexford Blackcurrant Jam and Orange and Honey Ham Glaze for Dunnes Simply Better. Wexford Home Preserves has also been shortlisted in the inaugural Food and Drink Business Awards to be held later this month. Owner Laura Sinnott said: 'We love getting recognition for the quality of our products because we know it acknowledges our growers and our team here too. We are very proud of them and the great job that they do. As a small, homegrown business, we are dedicated to sourcing the best ingredients for our jams, marmalades and savoury preserves as locally as possible.'

The company is run by Tom and Laura. It was established in 1988 by Tom's aunt Ellen. All products are made by hand in small batches in the Wexford Home Preserves kitchen using all natural ingredients. Natural pectin is made in the kitchen from local apples for jam and from lemon pips for marmalade, while the open pot boiling method is still used to cook all products.

Wexford People

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