The Garlic Farm, one of the venues that puts the Isle of Wight on the map nationally, is a brilliant place to go all year round - and now run by the third generation of the family.
The farm, on Mersley Lane in Newchurch, offers a restaurant, tucked-away cafe, shop, farm tours and a variety of events.
Its products, which are free to taste on the site every day, are sold nationally.
Set up by the Boswell family, the business is now run by the family's Natasha Edwards with her husband, Barnes.
Natasha said the business's focus is longevity and sustainability as it continues to go from strength to strength.
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This includes setting up a wetland ecosystem to treat wastewater, which can be used for irrigation on the farm.
She said: "I think we would like to be here for a few more generations yet. That's the challenge, for us all to figure out how we make decisions for the very long term.
"If you want to be here in 100 years, you have to look after your resources and look at it in a holistic way."
The restaurant at The Garlic Farm uses the farm's own cattle for beef. The cattle are outdoors and eat only grass or pasture, which has biodiversity benefits.
The recipes used, Natasha said, are all about 'fresh local flavours and ideas how to make garlic taste amazing in lots of different ways'.
She said: "Our restaurant menu is very much all about appreciating what we have around us.
"We feel very lucky to be able to share all of this with local people and we are very grateful to our local customers. We know that most of the people who visit the Island have family and friends here."
The Garlic Farm's restaurant is open for breakfast every day between 9am and 11am and lunch from 12pm - the restaurant is also open on Saturday nights.
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