Black Garlic

Black Garlic is produced by slowly fermenting whole bulbs for several weeks. We then leave them for several days to reach their best.  The cloves turn black and develop a sticky date-like texture.

This produces a mind blowing taste and aroma, the garlic flavour is softened such that it almost disappears, this is replaced by a sweet balsamic caramel-like flavour. 

Black garlic can be eaten alone, on bread, or used in soups, sauces, or simply tossed into a vegetable dish.

Our favourite is to blend with Mayonnaise and add as a Burger topping or smothered on top of a good Steak.

You've got to try it...