Whole roasted elephant garlic is a dish, not an ingredient.
Local, unusual, menu-worthy. Mild enough to plate whole, big enough to be the star. Grown 90 minutes from your kitchen. Wholesale in two windows: scapes in May, bulbs from July.
Two windows a year
Scapes
The curly green flower stalks, cut fresh to order. A chef-only product — you can't buy these in any supermarket, and I don't sell them retail. Griddle, pickle, or blitz into pesto. First refusal goes to standing wholesale customers.
Whole bulbs
Cured bulbs straight from the barn, most nudging a kilo. Whole-roasted it holds the centre of the plate on its own; confit cloves keep for weeks. Weekly or one-off orders through the season — tell me roughly what volume you'd get through.
Local & traceable
Grown in Lincolnshire — Lincoln, Louth, Boston and Stamford are all within range. You know the field it came from.
Menu-worthy
Whole-roasted, confit, or shaved raw. Mild and sweet, so it flatters a plate instead of shouting over it.
Wholesale enquiries
Tell me who you are, what you're after (scapes, bulbs, or both) and rough volumes, and I'll come back with availability and trade prices for the next window. Small field, so it's first come, first served.
No sample boxes, I'm afraid — every bulb is spoken for by the time it's cured. But trade prices are fair and the first order can be small.