Farm-Grown Lion’s Mane: From Vertical Wall to Deli Counter

Farm-Grown Lion’s Mane: From Vertical Wall to Deli Counter

At our vertical farm just an hour south of London, something extraordinary is growing — fresh, meaty, and wildly nutritious Lion’s Mane mushrooms. These remarkable fungi aren’t just a feast for the eyes. They’re packed with flavour, texture, and powerful health benefits — and we’re proud to grow them right here on-site.

How We Grow Lion’s Mane

Lion’s Mane is a bit of a diva when it comes to cultivation, but we’ve nailed the process. In our state-of-the-art fungi chamber, we grow them on sterilised sawdust and organic bran in climate-controlled conditions. Our vertical system ensures optimal airflow, humidity, and temperature, mimicking the forest environments they naturally thrive in.

Each mushroom starts from carefully incubated mycelium, then moves into the fruiting room where it bursts into fluffy, cascading tendrils that look like a lion’s mane — hence the name. Grown without pesticides or soil, and harvested at peak freshness, these mushrooms go straight from farm to fork in a matter of hours.

From Farm to Kitchen

We use Lion’s Mane extensively across our deli and restaurant. Its unique texture makes it an ideal plant-based alternative to meat — sautéed like scallops, grilled like steak, or even torn into “pulled mushroom” sandwiches.

One of our customer favourites is our Lion’s Mane & Walnut Pâté, served fresh in the deli. It’s rich, earthy, and wonderfully satisfying — and today, we’re sharing the recipe with you.

Recipe: Lion’s Mane & Walnut Pâté

Ingredients:

• 250g fresh Lion’s Mane mushrooms (cleaned & shredded)

• 1 small shallot, finely chopped

• 2 garlic cloves, minced

• 100g walnuts (lightly toasted)

• 2 tbsp olive oil

• 1 tbsp tamari or soy sauce

• 1 tsp thyme (fresh or dried)

• 1 tbsp lemon juice

• Salt and black pepper to taste

Method:

1. In a pan, heat the olive oil and sauté the shallot and garlic until softened.

2. Add the shredded Lion’s Mane and thyme. Cook on medium heat for 8–10 minutes until browned and moisture has evaporated.

3. Stir in tamari and cook for another minute.

4. Remove from heat. In a food processor, combine the mushroom mix with toasted walnuts and lemon juice. Blitz until smooth but still slightly textured.

5. Season with salt and pepper. Chill before serving.

Serve with sourdough, oatcakes, or crudités. It’s perfect as a starter, snack, or part of a grazing board.

Why We Love It

Lion’s Mane isn’t just tasty — it’s a known nootropic, supporting brain health, memory, and focus. It’s also anti-inflammatory, high in antioxidants, and a brilliant addition to a whole-food, plant-forward diet.

We grow it because it’s good for people, good for the planet, and a joy to work with in the kitchen. Come visit the farm or stop by the deli to try it for yourself — this is fungi done right.