Our Story
From a patch of soil at Hinksey Heights Golf Club, a thriving mushroom farm has grown, supplying fresh mushrooms to businesses and residents across Oxford and Oxfordshire.
The story began in January 2024, when Steve Hart set out with a simple vision: to turn that unused ground into something productive, sustainable, and meaningful.
Built entirely from the ground up, the farm has grown through repurposed materials, upcycled infrastructure, and the steady support of family and friends working alongside a full-time job.
At the centre of it all is Steve’s deep passion for fungi and a firm belief in transparency, traceability, and quality.
Every decision is intentional: from designing and managing the growing environment to carefully sourcing only the highest quality ingredients.
That includes premium substrates made from sawdust, a natural by-product of sawmills, sourced from trees grown in the mountains of Snowdonia, as well as pure Snowdon Mountain spring water.
These inputs create growing conditions that are difficult to match anywhere in the UK.
The result is a low-impact, high-output farm that produces some of the freshest food within just a mile of Oxford city centre, while maintaining one of the lowest carbon footprints per unit of yield.
Local deliveries are made locally using electric vehicles and cycle couriers with Velocity, keeping everything as close to the source as possible.
