Edward wharton

I am the third generation grower of blackcurrants for Ribena. My grandfather was an original supplier to Beechams through Norfolk Fruit Growers. My three girls are now old enough to get involved with the harvest.

MEET OTHER GROWERS

How long have you been growing blackcurrants?

We’ve been growing for three generations and I have been growing blackcurrants for 30 years and on the back of the harvester in my teens too.

What varieties do you grow and in what region?

We farm within the Norfolk Broads which is in East Norfolk. We grow Ben Gairn, Ben Starav, Ben Vane, Ben Hope, Ben Avon, Ben Alder, Ben Dorain and Ben Klibrek.

How much do you harvest annually and where do they go?

We harvest about 400 tonnes per year for Ribena.

What else do you grow?

We grow wheat, winter barley, spring barley, oilseed rape, potatoes, sugar beet, vining peas, mint and dried peas.

Why do you love growing blackcurrants?

I enjoy the different challenges of growing a fruit crop, coping with the numerous factors that can influence the success of a season, creating a habitat that encourages so much biodiversity and the fact that all my full time and part time staff (and family) so enjoy being involved with the production of the raw material for such a household name. It’s never boring.

Can you give one tip that people could benefit from when growing blackcurrants?

I think there is so much experience between the other growers that I would never dream of offering advice…except never book a holiday for the first week of July as that will be the year we have an early harvest!

Can you tell us about some of the ways in which you manage the land sustainably?

We are involved with the Countryside Stewardship Scheme and consider the environmental impact of everything we do.

What’s your favourite way to enjoy blackcurrants?

On a very hot summer’s day a pint of Ribena with lots of ice can’t be beaten…and occasionally with milk. Delicious, just like a blackcurrant milkshake.

If you were a blackcurrant artist what genre of art do you think best represents you in your growing approach and why?

I think I’d be an impressionist…influenced by the old masters but hopefully embracing new techniques and producing, in my own style, something that everyone likes and wants more of.

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Every day’s a great day to enjoy blackcurrants, but we know the kind of dishes that will really hit the spot are those that tie into the seasons. From energy kicks to sweet treats, we’ve rounded up 12 of our blackcurrant recipes to take you through 2023, from January to December.

JANUARY

Start the new year with a zesty-zing thanks to this fusion of fiery ginger and tangy blackcurrants. Packed with goodness to get January off to a brilliant start, these Berry Ginger Morning Shots shots are enriched with antioxidants, Vitamin C and stress-reducing compounds for a wake-up that's good for the soul!

FEBRUARY

When your energy dips on a cold winter's day, reach for a Berry Energy Ball. They're easy to eat, store, and make and packed full of delicious berry-based slow-release energy.

MARCH

Spring is in sight, and this called for a delicious recipe to celebrate! Start the weekend with a real treat - our Blackcurrant Doughnuts recipe! They ooze blackcurrant jam and are impossible to eat without licking your lips!

APRIL

Our Goat's Cheese and Blackcurrant Tarts are the perfect combinations of sweet and savoury, and with only an hour's prep time, you're onto a winner! A great addition to a spring afternoon tea, simply pair with your favourite sandwiches and sweet treat, before washing down with some British sparkling wine.

MAY

Picnic season is upon us - and come rain or shine, delicious food is the key to picnic perfection. If you're looking for a simple, seasonal, sophisticated treat to impress your friends, you need to try our delicious Palma Ham and Blackcurrant Palmiers… They're simply scrumptious and almost effortless to make.

JUNE

What better way to elevate your next picnic than with a hearty Blackcurrant Picnic Terrine? It's perfect as-is, sliced for a sandwich, or spread on a crunchy cracker! Enjoy with hunks of crusty bread and top with lashings of our Blackcurrant Picnic Compote for the ultimate wholesome summer snack enjoyed in the countryside!

JULY

Move over Queen of Puddings - our Mega Berry Summer Tart recipe is here! And oh, it certainly is a dessert fit for royalty, even if we do say so ourselves. Fruity with a nutty crunch, this sweet treat is perfect for making ahead and can be made even more divine by drizzling it with white chocolate!

AUGUST

Our Blackcurrant and Praline Parfait is perfect for serving up not just for the bank holiday weekend but on any special occasion. Sweet and fruity with a nutty crunch, this is undoubtedly a "more please" pud!

SEPTEMBER

Hello, fig season! As autumn creeps in, there's no better time to brighten up your midweek mornings with our delicious Blackcurrant, Fig and Ricotta Toast. Crunchy, sweet and creamy - this is one recipe you won't want to share!

OCTOBER

Whether brunch, lunch or an afternoon snack - no matter when you choose to enjoy this Blackcurrant and Goat's Cheese Spread, it will be sure to tick all the boxes and bring a wonderful pop of colour to any autumnal day. Slather over chewy sourdough and top with crunchy hazelnuts for the full works!

NOVEMBER

Hunker down with a winter-warming dish that will fill tummies and delight tastebuds! The tartness of the blackcurrants pairs so well with the rich flavour of the duck. Try our Blackcurrant and Duck Breast recipe this November.

DECEMBER

Light and airy meringue paired with lashings of double cream and tangy blackcurrant curd - Christmas must have come early with our Blackcurrant and Clementine Roulade. A real show-stopper and crowd-pleaser that you'll want to make each year!