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- they are great on toast or with any sort of fish and they turn a lovely russet colour in the pan.
Pink Oysters need minimum 18°C 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 their umami.
As seen on Supermarket Secrets
A mushroom with a unique fruiting body mimicking the mane of a lion. Their taste is soft, delicate and
almost fruity with 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.
Hen of the Woods - Maitake
Maitake, meaning 'Dancing Mushroom' in Japanese.
A mushroom that grows in clusters with multiple, overlapping caps that turn from dark grey to a light chestnut brown.
Rich, sometimes sweet, and smokey in taste.