Food & Drink

New Special Edition Wild Garlic Sauce

forest, wild garlic, sunset
Written by Tim Barnes-Clay

Best picked young before the delicate white flowers appear, the vibrant broad green leaves of wild garlic can be found in abundance across the UK from March to May.

It is an extremely versatile little plant, but for those of us not up to foraging in damp woodlands and hedgerows, you’ll be pleased to learn of Tracklements latest Special Edition – new vegetarian and gluten free Wild Garlic Sauce.

Wild garlic has quite a different flavour to the bulb and is less pungent than you might expect given its garlicky, yet pleasing, aroma.

Tracklements Special Edition Wild Garlic Sauce is a careful balance of delicate wild garlic, hand-picked in the beautiful Wiltshire woodlands. While the perfect partner for pork tenderloin, hot smoked
trout or pan-fried pollock, this little jar has a lot more to give.

Drizzle Wild Garlic Sauce over steak, chicken, roasted vegetables, omelettes, scrambled eggs and tortillas or stir into a potato salad. It is also rather good mixed through pasta, mayonnaise or crème fraiche for a dip, or salted butter for a tasty surprise on toast to accompany a bowl of soup.

And this lively jar just keeps on giving; use as a dressing for salads (thicken with Greek yogurt if you fancy), dress an insalata tricolore, or even use as a marinade.

Creamy pasta on round plate

Back in 1970, William Tullberg made the first British wholegrain mustard. Fifty years on, William’s son, Guy, carries on his legacy. However, that one mustard has matured into eight varieties and over 40 award-winning chutneys, relishes and sauces.

A store cupboard hero for celebrity chefs and home cooks, the range is still handmade in Wiltshire, abiding to traditional recipes, with an underpinning principle to buy the best quality ingredients sourced locally.

Tracklements Special Edition Wild Garlic Sauce is available from fine food delis and farm shops nationwide and online at

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