Brit cooks load garlic

Two-thirds of Brits ignore recipes to add more garlic, survey reveals.

New research suggests that when it comes to the pungent vegetable, most Brits are happy to go off recipe in pursuit of more flavour.

According to research, two-thirds of Brits (68%) say they usually follow a recipe, but make a special exception for garlic by adding extra. Just 7% stick to the recipe exactly, underlining just how often garlic quantities are treated as more of a suggestion than a rule.

The nationwide survey, commissioned by kitchenware brand Zyliss, highlights the unique status garlic holds in UK cooking – not just as a widely used ingredient, but as one people feel strongly about adjusting to taste. The study of over 2,000 UK adults found that nearly half (49%) add more garlic than a recipe recommends often or every time, placing it among the ingredients Brits are most likely to turn up when cooking at home.

It is not just how much garlic people use that stands out, but how they believe it should be prepared. Three in five Brits (60%) say garlic gives the strongest flavour when it’s crushed or pressed, far ahead of chopping (19%), slicing (8%) or leaving it whole (3%).

That thinking appears to be reflected in habits at home too, with the garlic press emerging as the nation’s most popular garlic preparation method. Nearly one in three Brits (31%) say crushing garlic with a press is how they most often prepare it, ahead of finely slicing or chopping it by hand (25%), grating or mincing it (14%), using pre-prepared jarred (14%), roasting it whole in the oven (4%) and using frozen garlic (4%).

Vegan private chef Tara Acton said: “Garlic is such a special ingredient, not just for its aromatic complexity, but for the depth it brings to a dish. It has a bold character, so the amount you use often comes down to personal taste, as some palates pick it up much more strongly than others.

“My advice for home cooks is to add garlic at an early stage where possible, so it has time to soften and mellow into the dish. That gradual cooking helps it become a more rounded background note, while also reducing the risk of bitterness from burning.”

She added: “One of my favourite ways to use crushed garlic is in a simple garlic butter infused with herbs and finished with flaky salt. It is a delicious four-ingredient condiment that can lift all sorts of dishes.”

The findings also reveal a clear generational divide. Those aged 25 to 34 are four times more likely than over-65s to say they always add extra garlic to a recipe, with 20% of younger adults saying so compared with just 5% of those aged 65 and over. More broadly, the results suggest younger adults are particularly confident in making recipes of their own, while older generations are more likely to stick more closely to what is written.

Regionally, London emerged as Britain’s most garlic-loving part of the country, with 93% of Londoners saying they have added extra garlic to a recipe at some point. One in five in the capital (20%) say they usually follow the recipe but always add extra garlic, reinforcing the city’s reputation for bold, flavour-led cooking.

The data also points to some notable differences between men and women in the kitchen. Women are more likely than men to add extra garlic every time they cook, at 20% compared with 14%, and are also more likely to be generous with herbs. Men, meanwhile, are more inclined to go above and beyond with chilli, salt and pepper.

Heidi Thomas, of DK Household Brands, which includes Zyliss, said: “This research shows that garlic holds a very particular place in British cooking. People clearly see it as an ingredient that deserves instinct rather than strict measurement, and for many, a recipe is just the starting point.

“What is especially interesting is how consistent people are in their thinking. Not only are they adding extra garlic, but most also believe crushing or pressing it gives the strongest flavour. That points to a real understanding of how preparation shapes the end result, as well as a desire to get as much flavour as possible from everyday cooking.”

Karl Zysset, founder of Zyliss, was the original inventor of the garlic press in 1948. With garlic still such a defining ingredient in home cooking, the research was commissioned ahead of National Garlic Day (April 19th).

The study was conducted by Obsurvant in April 2026 of 2,002 UK adults.

www.zyliss.co.uk