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Black Garlic Range

Umami is the key flavour of Black Garlic, which is created through a long and slow cooking procedure over 6 weeks, with nothing added other than heat and moisture. Over this time the harsh heat of the garlic turns to sugar as it caramelises and becomes black and sticky.

In 2017 after a year of development we launched the Black Garlic Ketchup, with Onions, Tomatoes, Balsamic Vinegar and a host of spices and herbs this umami packed innovative ketchup captured the marketplace with interest. Within twelve months it has become our best selling product across the whole Hawkshead Relish range.

It has won Awards including a Great Taste Award, a Great British Food Magazine Award, runner up in the Grocer New Product of the Year Awards, Cumbria Life New Product of the Year Awards and a World Innovation Award in 2018.

Nigel Barden TV and Radio Chef is a huge fan, featuring it on the BBC Radio 2 Drivetime show and said "A little goes a long way and rarely have I seen the Radio 2 Drivetime team silenced by a condiment!"

Shortly after this success, a trip to India in early 2018 followed which inspired Mark to create the Black Garlic Pickle, which has a depth of flavour with whole pieces of Black Garlic, along with chilli, onions, dates and coriander. It won the ultimate accolade of Three Stars at the Great Taste Awards 2018 with judges commenting that it was "An Utterly Delicious and Sophisticated Chutney".

During the long hot summer of 2018 our thoughts turned to BBQ's and Mark developed a Smoky version of the Ketchup using Halen Mon Anglesey Smoked Sea Salt and Smoked Water to give a subtle smoky flavour to this unctuous sauce. Ideal for BBQ's but also for adding to stews and dishes such as Chilli Con Carne.