For most people frosty winter weather means it’s time to dig out the scarves, gloves and winter coat from the back of the wardrobe.

But for one West Dorset garlic farmer the early morning frost at the start of this year has actually helped boost crop production.

Mark Botwright, who owns the South West Garlic Farm in Bridport, switched from sheep farming to garlic growing after first receiving some bulbs as a present 17 years ago.

Mark, who is married to Wendy with children Jack and Rosey, was given the bulbs to grow in the family garden.

When the couple sold the farm and moved to Bridport about ten years ago, they took 2,000 bulbs with them before starting marketing their garlic in 2011.

And frosty weather has been helping one of the four types of garlic on the farm – elephant garlic - grow.

Mark said: “Elephant garlic needs to have a frost to grow correctly; it’s really quite important.

“Last year we didn’t have much of a frost, but already this year we have had enough cold weather for them to develop properly.”

The three other main types of garlic produced on the farm include Iberian garlic, Morado garlic and music garlic – a hardneck garlic with more subtle flavours.

Mark said another item of produce from the farm rising in popularity is garlic scapes, described as the ‘flower stalks’ of hardneck garlic plants, although they do not produce flowers.

Garlic scapes stalks start to appear a month or so after the first leaves and are usually cut off of the plant. They have a similar taste to asparagus but with garlic undertones, said Mark.

Black garlic, which Mark decided to produce to fill a gap in production over the winter, has also proved a hit.

Black garlic is created when the amino acids and sugars in a garlic bulb react with the temperature and humidity.

The process turns normal white garlic black over a 50-day period and because of its texture, black garlic makes great jellies, foams and purées. Mark added: “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.

“British black garlic has an unbelievable sweet yet savoury taste, with the texture of soft liquorish, it is like a fine balsamic vinegar with a slight smokiness.

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