Grey Oysters are thick, meaty and delicious.
Pick them,trim them and fry them- great in a curry, with scrambled eggs or just on toast.
They are a fantastic meat substitute when used instead of mince in chilli, bolognese or tacos..
We grow various strains all year round to match the seasons
Yellow Oysters are vibrant with a delicate texture and a flavour that starts off tart (like a dry wine)
and evolves into a nutty-ness with more cooking.
They keep well, up to a week in the fridge.
Pick them, trim them and fry them – great in an omelette, risotto or just on toast.
These mushrooms grow best in warmer weather around 20C
Pink Oysters are brightly coloured, with a slight hint of seafood that turns to a nutty meaty flavour with more cooking. Pick them, trim them and fry them- great on toast or with any sort of fish and they turn a lovely russet colour in the pan. Pink Oysters need minimum 18C to grow – but we now grow them all year round
As succulent as the Grey Oyster but with a slightly crisper texture and buttery flavour
A richly flavoured and meaty mushroom that fries like a steak.
Its thin outer edges go perfectly crispy in the pan and high heat releases the unami.
As seen on Supermarket Secrets
A mushroom with a unique fruiting body mimicking the hair of lion. Taste is soft, delicate and almost fruity. The texture of crab meat, a great seafood vegetarian substitute. Widely regarded for mind and body health benefits.
A thin stemmed mushroom that grows tightly packed together, originally grown in Eastern Asia. Their taste is mild, fruity and peppery. Known for anti-inflammatory properties and a good boost to the immune system.