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Nearly Local Foodies

The Garlic Farm, Isle of Wight

Solent Wight
(allium sativum)

This is the bulb we sell so much of. It originates from garlic grown in the Massif Central in the Auvergne, central France. It is one of the longest keeping garlics with a rich bouquet and real length & breadth of flavour.

Oak Smoked Garlic

You can use these cloves wherever you'd use raw garlic; the whole bulb is also exceptionally good roasted. You will love the roast cloves popped out of their skins and spread on a good crusty bread, sprinkled with a little salt. The squashed, roast cloves are also fantastic stirred into mashed potatoes.

Garlic, Ginger and Apricot Chutney

Garlic, ginger & apricots all combine to complement each other in "fruity perfection".

This traditional golden fruity chutney goes with everything from cheese, cold meats to pies & sandwich’s.

Vampire Relish Tomato Salsa

A blood-red tomato salsa with serious garlic undertones makes this the ideal associate for home-made burgers & sausages.

Consider Vampire Relish as an alternative to tomato sauce or try this delicious tangy relish simply as a dip.

Vampire's Revenge

The vampire strikes back with this plum & habanero chilli combination that will certainly stimulate the endorphins.

A Garlic Farm favourite is locally produced pork & stilton sausages & onion mash. It will also give your red meat dishes a subtle, but satisfying kick!