This morning, our King Oyster mushrooms were harvested at our Oxford Mushroom Farm, and by lunchtime, they had already arrived at The Coach, a Michelin-star restaurant in Marlow.
Grown just a short distance from the city centre, our mushrooms are cultivated with care and attention to detail, ensuring they reach peak freshness when picked. The King Oyster variety is known for its thick stems, meaty texture, and rich umami flavour, making it a favourite among chefs who value both versatility and consistency in the kitchen.
After harvesting, the mushrooms are carefully selected and packed on-site to preserve their quality and structure during transport. From there, they make a swift journey to some of the UK’s most respected kitchens, where they are prepared by chefs who understand how to bring out their natural depth of flavour.
The Coach in Marlow is renowned for its seasonal, ingredient-led cooking, and we’re proud to see our produce featured in such a setting. This kind of partnership reflects a shared commitment to quality, locality, and sustainability—values that sit at the heart of everything we do.
Seeing mushrooms harvested in the morning served in a Michelin-star kitchen by lunchtime is a reminder of how important freshness and proximity are in modern food culture. It also highlights the strength of local food systems, where growers and chefs work closely together to deliver exceptional dishes with minimal delay from farm to plate.
From our farm in Oxford to kitchens like The Coach, we’re proud to grow mushrooms that travel quickly, arrive fresh, and perform beautifully in the hands of talented chefs.