Natasha Edwards

Natasha is the third generation growing garlic on the Garlic Farm on the Isle of Wight. The farm sells home-grown garlic, garlic products and food in a specialist farm shop with restaurant.

Garlic is in the blood for Natasha, whose Granny Norah planted cloves in her garden more than 50 years ago, inspired by food writer Elizabeth David. Since then, the farm has grown and grown, as have the family’s range of garlic products – from garlic growing kits to Black Garlic Beer, garlic vodka, ice-cream, pickles, olives and Garlic Pork Scratchings.

Natasha has been involved in garlic since childhood, even spending time dressed as a promotional garlic bulb!

After studying for a degree in economics and management at Oxford University and working in London as a consultant, she returned to the family farm as managing director in 2014.  She has spent her life researching garlic: the myths and legends; health properties and methods of cooking. She has spent time travelling the world in search of the best garlic, and she has written three books packed with garlic recipes and tips on how to get the best health benefits from the bulb.

The farm now grows 60 acres of different varieties, mainly ‘Solvent White’ and Natasha and family can be spotted at The Isle of Wight Garlic Festival every August (www.garlic-festival.co.uk)

garlic farm
The Garlic Farm
Home-grown garlic, plus garlic-inspired products and fare in a specialist farm shop with restaurant.
More about this venue

Warm Lentil and Halloumi Salad

By chef Natasha Evans

Method:

Cover the lentils with cold water and bring to the boil. Add the vegetable stock and cook for 15-20 minutes, or until the lentils are tender. Drain well.

While the lentils are still warm, place them in a large bowl. Add the onion, chilli and olive oil then crush in the garlic cloves and stir well.

For the halloumi, heat the oil in the frying pan over a medium heat. Add the halloumi and fry each one on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season to taste.

Top the lentil mixture with halloumi slices and serve.

The Garlic Farm

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Ingredients for four servings:

  • 150G Puy Lentils
  • 1 Teaspoon Marigold Swiss Vegetable Bouillon Powder, Or 1 Vegetable Stock Cube
  • 1⁄2 Red Onion, Finely Sliced
  • 1 Green Chilli, Deseeded And Finely Sliced
  • 2 Tablespoons Good-Quality Olive Oil
  • 2 Garlic Cloves
  • 1 Tablespoon Olive Oil
  • 250G Halloumi, Sliced
  • 2 Small Courgettes, Cut Into Ribbons With A Peeler
  • 50G Pomegranate Seeds
  • A Handful Of Chopped Fresh Coriander, Including Stalks
  • Sea Salt And Freshly Ground Black Pepper

Gourmet Gift Ideas? Search for The Greatest British GourmetXperiences here

Copyright © Gourmet-Lifestyle Ltd

Sub header…
By chef….

Method:

Replace…

Ingredients:

Replace…