WHEN a top TV chef like Nigella Lawson says she loves your produce, you know you’re on to a good thing.

And now Mark and Wendy Botwright have had it confirmed as their black garlic has scooped a Bronze in the Taste of the West Awards.

They produce around 2,400 bulbs every 50 years and it’s selling ‘like hot cakes.’ Black garlic is created when the amino acids and sugars in a garlic bulb react with the temperature and humidity.

Black garlic, because of its texture, makes great jellies, foams and purees.

The idea for the South West Garlic Farm came in 1997 when Wendy bought Mark a handful of bulbs to grow in the garden for fun.

But when winter came, Mark needed a new idea.

He said: “The idea for producing British black garlic came about to fill a gap in production over the winter and to keep some money coming in. “I was looking at ways to make garlic products that were a bit different from the normal chutneys and pickles, I found a 4,000-year-old Korean Recipe and it all started from there.

“Black garlic is created when the amino acids and sugars react at a certain temperature and humidity which turns normal white garlic, black over a 50-day period.

“British black garlic is nothing like regular garlic, it has an unbelievable sweet yet savoury taste, with the texture of soft liquorish, it is like a fine balsamic vinegar with a slight smokiness.

“British black garlic is a unique ingredient used in jellies, sauces, foams and sauces or eaten on its own for its fantastic health benefits.

“We sell our British black garlic to top restaurants, delis and farm shops throughout the UK and Ireland.”