NEWS

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TRY OUR NEW 

FLAVOUR BOMB!

Be one of the first to try the latest addition to the 

Original Black Garlic range.

 

Our innovative NEW handy sachets contain a single 30ml  serve of our flavour bomb paste for maximum impact to your meal with no fuss!

 

Designed to suit your busy lifestyle, it gives you a quick and easy way to get our delicious sweet and savoury taste.  

 

It's perfect for use in soups and sauces or add a dollop (or two) to your chilli and bolognese to boost the richness of your flavours.  Or why not introduce some new flavour into butters, dips, marinade and stocks, be as creative as you want - that's what we love so much about black garlic.

 

For more recipes with black garlic click here.

 

To make our new convenient sachet, the magic happens here in the UK, expertly aging white garlic to produce our rich and sticky black garlic paste, chefs and home cooks are really enthusiastic about the unique savoury edge.  

 

With all our products there is nothing added and no after smell guaranteed. 

 

Click here to order and try for yourself.

Chef Exose's Black Garlic Burger

We love this delicious bacon cheeseburger burger glazed with The Original Black Garlic.  2019 MasterChef The Professionals and Bake Off The Professionals Finalist, as well as being a protege of James Martin, Chef Exose certainly knows how to take the humble burger to the next level. Those chips look the business too! (@chef_exose)

Louisa's Meals For The NHS

We're very pleased to be supporting Chef Louisa (@louisaellis1995). A MasterChef the Professional's finalist, Louisa is not only offering beautifully prepared and affordable meals with contactless delivery; NHS and other emergency services workers can claim an extra main meal free of charge, either to share with a loved one or to pop into freezer for a day they don't have time to cook. Louisa's Black Garlic and Shitake Mushroom Gnocchi and her Lamb and Black Garlic Ragu with Pappardelle both sound and look fantastic. We're sure they taste as good too! 

Daniel Britten at The Frog, Hoxton

We were very pleased to join Daniel Britten for his guest residency at Adam Handling's The Frog Hoxton in late September. We were even happier to try his phenomenal dish of  Surrey venison loin, fried dren cher, charred onions, beetroot & rowan berry, black garlic, cobnut brittle. Read more

Photo by @londonkitchensocial

More from Daniel Britten

And here's another of Daniel's amazing creations including Original Black Garlic.  This time it's Roasted partridge, Sussex squash, black garlic sauce, Wiltshire truffle. Made with The Original Black Garlic of course!

Read more

Photo by @pavlovaandcream

 

Annett Teich, super talented chef patron of Restaurant BK in Montagnac, in the Occitaine region of southern France, created these stunning fish dishes using The Original Black Garlic. 

 

Annett is a Member of Jeunes Restaurateurs d'Europe and her cooking is simply incredible. We can’t wait to see more of her creations with our black garlic.

 

 

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    We are proud to present our brand new packaging for Original Black Garlic. Same top quality product line in brand new design. And showing off our new logo too. 

    New packaging & Logo

    for Original Black Garlic

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    We can't wait to visit Anthony Lyon's new restaurant in Crouch End and especially try the dish Iberico pork secreto with Black Garlic. The restaurant will focus on sustainable seafood and showcase independent wineproducers. 

    Read more here

    New restaurant in Crouch End by Anthony Lyon

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    Superchef, and longtime Original Black Garlic fan, Yotam Ottolenghi is bringing old favourite recipes back to life by adding his delicious new Black Garlic sauce. Here with an insanely tasty roasted aubergine salad. There's a reason Chef Ottolenghi refers to Original Black Garlic as one of his top 10 flavour bombs! Curious? Get the recipe right here 

    Ottolenghi's new Black Garlic sauce

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    True masterpiece created by Caster Azucar with trout, lentils, and peas as main ingredients. And most importantly Black Garlic creating the perfect balance. For more recipes by Caster, go here 

    Caster Azucar

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    Loving this from Nigel Slater in last Saturday’s Guardian. Winter Roots with Pancetta and Black Garlic.

    Beetroot, Kohlrabi, Celeriac with lardons dressed in a creamy Black Garlic dressing….warming and utterly delicious!

    Winter roots by Nigel Slater

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    Did you see the episode of James Martin cooking with Black Garlic on his show Saturday Morning with James Martin?

    James cooked an alternative version of a Caesar Salad with this recipe for Chicken Balls with Tarragon.Black Garlic Mayo is so versatile and can be paired with many other ingredients to make a delicious dish.

    Back in the kitchen with Black Garlic

  • New "The Kitchens" restaurant

    Edwardian Hotels has opened yet another "The Kitchens" restaurant at The Radisson Blu Edwardian Hotel in Bloomsbury Street in the West End. The interior looks stunning and so does the Sake-flamed Black Garlic King prawns with chili and cumin. We can't wait to taste! Read more here

    We always get excited when Ottolenghi creates a new recipe with our Original Black Garlic.

     

     Today we saw the recipe for Szechuan pepper lamb with steamed aubergine.

    Not only a fan of our Original Black Garlic, but also a stockist, Yotam Ottolenghi regularly includes it his fantastic cookbook. His latest offering looks mouthwateringly delicious.

    Black Garlic in the Guardian

The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

United Kingdom

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