Lion's mane goujon burger
Crispy breaded lion's mane goujons with melted cheese, pickles and red cabbage slaw in a sesame bun, with spiced sweet potato wedges.
Launching January 2027
Grown in Bristol. Meals you'll crave. Cooked by you.
Gourmet mushrooms grown in small batches in Bristol, picked fresh and sent to your door.
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I'm launching in January 2027 with small weekly harvests. Leave your details and I'll tell you when there's something ready to order.
What I grow
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Oyster mushrooms
Depending on the time of year, I grow blue, grey and pink oysters. Tear into strips and fry hard until the edges go crisp.
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Lion's mane
Shaggy and meaty, often compared to crab. Slice thick and press it in the pan like a steak.
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Black Pearl king oyster
Dark caps and thick, meaty stems. Slice the stems into rounds and sear them like scallops.
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Speckled chestnut
Nutty and holds its bite. Good in risotto, stews and anything slow.
What's available changes week to week with the harvest. I'm also trialling pioppino.
Some of my recipes
A few of the things you could be cooking with my mushrooms.
Pesto oyster mushrooms on toast
Torn oyster mushrooms tossed in pesto on toasted sourdough, finished with chilli flakes and a squeeze of lime.
About
I'm Ry, a mushroom farmer and home cook in Bristol.
I started growing because I want a food system that's more local and more resilient, where more of what we eat is grown close to where we live. And I love feeding people. Not just a mushroom, but the whole meal: the smell when it hits the pan, the plate you can't stop going back to.
Everything I sell is grown by me, here in Bristol.
Ry