By our Head Chef, Richard Young.
Having been made aware of an interesting enterprise by our Head Receptionist Alison (via a friend of a friend, which is how it is around here), I called Jacqui, a B&B owner in the Campbelltown area. “Do I have the right person? Are you growing your own mushrooms”?
The whole thing seemed a little unusual but yes! I did have the right person.
After a discussion with Jacqui she said she would have a sample of her produce dropped off. The plain brown box arrived as light as a feather and I must confess was a little sceptical about what I was going to find. I pierced the seal and immediately got a waft of delicate fragrant mushrooms. Huddled in the corner like an oyster mushroom crown there it was. They had been harvested with such care, and on trying them in several ways I was sold! They are so healthy and lovely to use.
We began using Kintrye Mushrooms very successfully with great feedback on re-opening after the first lockdown, and since then Jacqui has added a couple of more varieties which we shall enjoy using when we re-open again. A lot can be said for foraged ingredients but sustainable produce as good as this can not be passed by. It gives us a consistent supply of a superior ingredient, made all the more poignant by its locality.
Jacqui’s growing business (groan) is right up our street and hopefully will be involved with her for a long time to come.
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