The Black Garlic revolution
From Livestock Farmer to ‘Mark the Garlic’ any dreams of a quiet life were crushed when I discovered black garlic. It has been a sensation. I needed to find a way of having a product to sell in the winter when times were harder, and we’d sold out of summer stock.
That’s when I found the 4,000-year-old recipe for black garlic. We were looking for a way to preserve the garlic without adding anything to it. I found this recipe online and it took me three and a half years to perfect it. It was designed for putting garlic in earthenware pots and leaving them out in the sunshine, which doesn’t really work in the UK!
I took it around to lots of festivals and they thought it was amazing. Chefs had no idea what it was. They all thought it was garlic in balsamic vinegar.
I entered our Black Garlic into The Great Taste Awards in 2013 and have never looked back! Chefs were calling it the ‘new truffles’ with a taste that is not really that garlicky, but sweet, earthy and tangy.
Now over 10 years later it is very much a family business, we now produce Black Garlic in various formats, Bulbs, Peeled Cloves and Black Garlic Paste. We are always developing new products and love working with innovative companies to create something different.
From Livestock Farmer to ‘Mark the Garlic’ any dreams of a quiet life were crushed when I discovered black garlic. It has been a sensation. I needed to find a way of having a product to sell in the winter when times were harder, and we’d sold out of summer stock.
That’s when I found the 4,000-year-old recipe for black garlic. We were looking for a way to preserve the garlic without adding anything to it. I found this recipe online and it took me three and a half years to perfect it. It was designed for putting garlic in earthenware pots and leaving them out in the sunshine, which doesn’t really work in the UK!
I took it around to lots of festivals and they thought it was amazing. Chefs had no idea what it was. They all thought it was garlic in balsamic vinegar.
I entered our Black Garlic into The Great Taste Awards in 2013 and have never looked back! Chefs were calling it the ‘new truffles’ with a taste that is not really that garlicky, but sweet, earthy and tangy.
Now over 10 years later it is very much a family business, we now produce Black Garlic in various formats, Bulbs, Peeled Cloves and Black Garlic Paste. We are always developing new products and love working with innovative companies to create something different.