Got questions? I’ve got Answers

Currently I specialise in growing Pink and Pearl oyster mushrooms, Lion's mane mushrooms, and King oyster mushrooms, all cultivated sustainably and with care. Additionally, I’m experimenting with reishi, enoki, and shiitake mushrooms to expand my range. If you have a suggestion for a type of mushroom you'd like to see me grow, I’d love to hear from you!

Check my product list for current availability.

I grow my mushrooms in a controlled, pesticide-free environment using sustainable practices. I ensure they are free from harmful chemicals and GMOs. If you want to know more contact me to find about my mushroom farm.

My products are available online through my website, and I supply local farm shops, independent restaurants, artisan markets, and other retail locations. Visit my shop for a full list of stockists or to place an order.

Yes, I deliver my mushroom products across the UK. It's tricky with fresh mushrooms because I want them to look as good as they do when I pick them so it is a bit pricey. Delivery options and fees will be calculated at checkout. 

While I follow sustainable and environmentally friendly growing practices, I’m not yet officially certified organic. However, I ensure no harmful chemicals or pesticides are used in my processes.

Yes, I offer a range of dried mushrooms, including  dried pink and pearl oyster and King oyster mushroom, perfect for adding depth and flavour to your dishes, check out my dried mushroom recipes. My drying process ensures maximum preservation of taste and nutritional value.

In addition to fresh and dried mushrooms, I’m developing a number of mushroom products

• Mushroom pâté: I think this is nicer than liver pâté and not as rich.

• Lion's mane capsules: I take two a day, they’ve done me no harm and I pretty sure they help me think and feel better than I did before I started taking them.

• Mushroom jerky: I’m really excited about this because it's a really nice snack and lasts ages… well not really because I can stop eating the stuff!

• Mushroom salts and seasonings: I make my own smoked salt and it makes a massive difference to eggs and all sorts of things. Mushrooms have the same effect to steak and salads so I’m developing a sprinkle that takes food to the next level

• Mushroom stock: I’ve spent years trying to find the perfect instant stock. The best one is from Italy and I can’t get it without going there so I’m always running out. So I’m developing one of my own.

• Mushroom crackers: Ah ha! Cheese and crackers is good but cheese with a hint of mushroom oh man just you wait for these.

With my new R&D kitchen I’m  always experimenting with new recipes, so check back often for updates!

Absolutely! My website features a variety of delicious recipes to inspire your cooking, from soups and risottos to snacks and sauces. Visit the recipes section to explore new ways to enjoy mushrooms.

Yes! All of my mushroom-based products are 100% plant-based and suitable for vegans. I don’t want to leave anyone out, if you don’t like mushrooms then it's tricky

Lion’s mane mushrooms have attracted a lot of interest for their potential medicinal benefits. Research, mainly in animal and in laboratory studies, suggests that compounds found in lion’s mane may:

• Support Nerve Health: Some studies indicate that lion’s mane may stimulate the production of nerve growth factor, a protein essential for the maintenance, growth, and survival of neurons.

• Enhance Cognitive Function: Preliminary research hints at improvements in memory and overall cognitive function, possibly due to neuroprotective effects.

• Reduce Inflammation and Oxidative Stress: Antioxidant and anti-inflammatory properties have been observed, which might contribute to overall health benefits.

It’s important to note that while these findings look good, much of the research is still in early stages. Human clinical trials are limited, and more rigorous, large-scale studies are needed to determine its efficacy and safety for medicinal use.

If you’re considering lion’s mane for health purposes, consulting with a healthcare professional is a wise step, as individual responses can vary and further research is ongoing.

Kind of, I’m still building the business and I’ll follow demand but I won’t compromise quality. I work with restaurants, cafes, and other businesses to supply fresh and dried mushrooms, but I’m only a small grower and I’ll supply what I’ve got when I’ve got it. Contact me directly to discuss your needs and pricing.

• Fresh mushrooms: Store in the fridge in a paper bag or a breathable container and use within 5–7 days. 

• Freeze mushrooms: Keep up to 6 months (see below)

• Dried mushrooms: Keep them in an airtight container in a cool, dry place for up to a year.

• Other products: Follow the storage instructions on the packaging for best results.

Yes! I surprised myself, I thought they would go mushy when defrosted but they don’t, I’d still recommend cooking them rather than eating raw, but frozen mushrooms are surprisingly good.

Of course! Contact me beforehand so we can arrange a date and time, I’m more than happy to show you around, It’s a tiny farm so don’t expect a day out. However, I’m. considering hosting occasional workshops and events in the future. Sign up for our newsletter to stay updated.

They are on the cards when I’ve got enough different mushroom products. Gift boxes that include a selection of my mushroom products, perfect for foodies or anyone who loves cooking. Sign up to my newsletter for further details.

I’d love to hear from you! If you have a suggestion for a mushroom-based product, feel free to reach out via my contact form or email. I’m always looking for innovative ideas.

My mushrooms are grown with a focus on quality, sustainability, and flavour. Each batch is carefully monitored to ensure the freshest and tastiest mushrooms. Plus that magic ingredient - love, makes my mushrooms unique.

I’m trying to be sustainable and environmentally conscientious so I only ship within the UK.

Growing mushrooms with a pre-inoculated log is a simple and rewarding, especially with varieties like shiitake and oyster mushrooms. Here’s how to get started and what to expect:

1. Choose the Right Spot

•Mushrooms thrive in shady, moist environments. Ideally, place the log in a shady part of your garden, under trees, or in a sheltered corner.

•Avoid direct sunlight, which can dry out the log, as mushrooms need high humidity levels to grow well.

• If you can keep the log just off the ground or sit it on a tray of sand this will help keeps the slugs off.

2. Prepare the Log for Growth

•Before the log is placed in its final location, remove the plastic wrap then soak it in water for 24 hours to kick-start the mycelium (the fungal network within the log).

•After soaking, let the log drain, then place it in its designated spot.

3. Maintaining Moisture

•To encourage growth, maintain high moisture levels in the log. If there has been a dry spell, spray the log with some water to keep it damp.

•Alternatively, place it on moist sand or mulch, which can help retain humidity around the log.

4. Encouraging Fruiting

•Depending on the type of mushroom and environmental conditions, the log will start producing mushrooms in 6 to 18 months.

•Mushrooms typically fruit in Autumn when the temperature drops and the weather becomes more humid. After at least 6 months you can try to simulate autumn by soaking the log for 24 hours in cold water, then leaving out to drain in a shady spot. But mushrooms will only fruit when they are ready so you will have to be patient!

5. Harvesting

•Mushrooms are typically ready for harvest when the caps open and the edges flatten or begin to curl slightly. Carefully twist or cut the mushrooms from the log to avoid damaging the mycelium.

•Some logs can continue producing mushrooms for several years, offering repeated harvests with minimal effort.

By following these steps and maintaining humidity, your inoculated log should provide delicious mushrooms and potentially many seasons of fruitful growth!