Founder Q&A: A Birthday Chat with Katy Heath

Katy Heath, Founder of The Original Black Garlic

As we hit the halfway mark of 2025 and celebrate a very special birthday (25 again, Katy? 😉), we thought it was the perfect moment to catch up with our brilliant founder, Katy Heath. 

In this short but insightful interview, Katy shares the story behind The Original Black Garlic, how it all began in a North London kitchen, the challenges she faced, and what continues to inspire her today. From favourite recipes to future goals, this is a behind-the-scenes look at the woman behind the umami. 

Grab a cuppa (or a clove) and dive in. 

What inspired you to start The Original Black Garlic? 

It was right around the time health and wellbeing were becoming part of the mainstream conversation. I was working in food and chatting with my neighbour one day, standing in a kitchen filled with goji berries, blueberries, and sweet potatoes, it was very much the “you are what you eat” era. 

She asked if I’d ever tried black garlic. I hadn’t, so I ordered some samples from Jeju Island in Korea. The moment I tried it, I just knew: this is something special. It had incredible health benefits and a completely unique flavour. I was living in North London at the time, where people were very switched on to nutrition and wellbeing. Black garlic is one of the oldest ingredients, yet entirely new and I thought the world would love it too. 

Do you remember the first time you tasted black garlic? What was your reaction? 

I do - vividly! Honestly, I was nervous. It looked so black and sticky that I was bracing myself to pretend I liked it. But then I tasted it… and smiled. A real smile. It was nothing like I expected, mellow, rich, sweet, umami and nothing like anything I’d ever had before. I immediately thought, this is amazing. And I knew I could make it even more special by naturally developing a slightly sweeter flavour profile. 

What was the biggest challenge in launching the brand, and how did you overcome it? 

Getting the flavour just right. I wanted it to be naturally sweet enough that people could enjoy it straight from the pot, like a snack, not just a cooking ingredient. Perfecting that took time, experimentation, and a lot of patience. 

What makes your black garlic unique compared to others on the market? 

We were the first to make black garlic in Europe, the Middle East, and Africa. We pioneered it here and created our own distinct flavour profile. Our production method is completely unique and top secret. It’s what gives our black garlic its signature softness, depth, and natural sweetness. 

What does a typical day in your life as founder look like? 

Lots of emails! I love offering insight because I’ve been in the industry for over 30 years. I’m lucky to have an incredible all-woman team around me. I often come up with spontaneous ideas, whether it’s for marketing, new recipes, or product development and the team helps bring them to life.

How do you stay inspired and creative in your work? 

There’s just so much potential, it’s impossible not to feel inspired. We’re only scratching the surface of what black garlic can do. We’ve got new products on the horizon, and I’m really passionate about how black garlic can support the health food industry, particularly in reducing ultra-processed foods. 

I walk into supermarkets and think: black garlic could go there, there, and there. There are so many possibilities still ahead of us. 

What’s your absolute favourite way to use black garlic? 

Lentil Bolognese, it’s my favourite dish in the world. Also, gravy! And here’s a surprising one: in a sandwich with just bread and butter. Close your eyes, and it tastes just like malt loaf. 

Any unexpected black garlic recipe or pairing you think people have to try? 

That sandwich! Black garlic, bread, and butter, it blew my mind. It’s so simple but so flavourful. 

Have you had any memorable reactions from customers or chefs? 

Yes! One chef called me eight times just to tell me how amazing it was in a tuna mayo sandwich. I still haven’t tried it myself, but I’m tempted now. 

What achievement are you most proud of so far? 

Honestly? Seeing older people buying black garlic to support their health. That really warms my heart because it means it’s doing what it was meant to do.

If you could go back and give yourself one piece of advice when starting out, what would it be? 

Take more risks because when it comes to black garlic, they’re not really risks at all. The product speaks for itself. 

What’s on your plate for your birthday meal and does it involve black garlic? 

Absolutely! I’ll want something comforting and full of flavour. Definitely something homemade, I'll let my husband surprise me!

How are you celebrating this year? 

Hopefully with good food, good wine, and good company. Maybe with a few new black garlic ideas being scribbled down on a napkin somewhere! 

What’s one wish or goal you have for The Original Black Garlic in the coming year? 

To see black garlic in every fridge for snacking and every cupboard for cooking. It deserves to be a staple. 

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Explore our full range of black garlic products or pick it up in-store at M&S Food Halls or Sainsbury’s and taste the ingredient changing the way we cook.

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