Meet the garlic connoisseur: Behind the Scenes In Pictures

Mark Botwright is the owner of South West Garlic Farm, which all started when his wife bought him some bulbs. 'We took the garlic with us when we moved in to rented accommodation and I dug up a large patch of the garden to replant it. It was so successful we expanded our production by sixfold each year and very quickly I had 10,000 bulbs! My friends and family thought I was crazy when we decided to grow it commercially.' Photograph: Kimberly Hoang/Guardian

'After lots of trial and error we now have five varieties of garlic that grow well in this country.' Photograph: Kimberly Hoang/Guardian

'The idea for producing British black garlic came about to fill a gap in production over the winter and to keep some cash coming in.' Photograph: Kimberly Hoang/Guardian

Mark works with his son Jack, who has just finished agricultural college and started on the farm this year. Photograph: Kimberly Hoang

Mark Botwright uses polytunnels to grow varieties such as elephant garlic, the dried heads of which are pictured on the right Photograph: Kimberly Hoang

Mark checks the harvested garlic after laying it out for drying in the polytunnel, where it is sorted into types and graded into sizes. After that, it's dressed up to look pretty by removing the two outer layers of the papery bulb to reveal its lovely white skin inside. Photograph: Kimberly Hoang

"We now produce 2,400 bulbs every 50 days, and sell it to the Ritz, the Savoy, Mark Hix, restaurants, farm shops and delis. We also won a Great Taste Award last year. It’s been amazing." Photograph: Kimberly Hoang

"The cost of the machinery is very high and it’s only made in Spain and France, so I decided to modify some old machinery designed for planting cabbages and root crops. This worked really well." Photograph: Kimberly Hoang

"A really popular way for chefs to cook with black garlic is to chop some very finely, add it to warmed butter and pour it over steamed asparagus. We also make shoulder of lamb with a black garlic crust." Photograph: Kimberly Hoang

"I found a 4,000-year-old Korean recipe, originally used as a way to preserve garlic all year round. Black garlic is created when the amino acids and sugars react at a certain temperature and humidity, then it turns almost black, with a jelly‑like consistency. The taste is like fine balsamic vinegar with a slight smokiness and some citrus overtones." Photograph: Kimberly Hoang