Grown just outside Exbourne · West Devon
We grow high-quality gourmet mushrooms, full of flavour, grown and harvested with care on our off-grid farm. You’ll find us at Hatherleigh Market every Tuesday, and our mushrooms on the menus of award-winning chefs across West Devon.
Willow Chip Farm is a family-run mushroom and willow farm tucked into the West Devon countryside.
We grow gourmet mushrooms using low-tech methods, renewable power and a healthy respect for natural cycles. It is practical, hands-on farming: local straw in, fresh mushrooms out, and the spent substrate returned to the land as useful organic matter.
Nothing grandiose. Just careful growing, fresh food and a farm that is learning as it goes.
“Locally nurtured and grown with care.”
Availability changes with the seasons and the mood of the growing room. That is part of the fun.
Pleurotus djamor
Rich, savoury and umami-packed with subtle smoky notes.
Good withStir-fries · risottos · pasta dishes · tacos · mushroom ‘bacon’
Chef’s tipFry quickly over high heat until the edges crisp and caramelise to bring out their signature savoury flavour.
Best described asThe most colourful oyster mushroom with a surprisingly meaty, bacon-like character.
Pleurotus citrinopileatus
Light, nutty and gently sweet, with a delicate bite.
Good withQuick-fried · lemon pasta · crispy toppings
Chef’s tipTear into small clusters and cook quickly in a hot pan. Let the edges colour before adding butter, lemon or herbs.
Best described asDelicate and nutty, with fine caps that turn wonderfully crisp when fried.
Pleurotus ostreatus
Earthy, savoury and balanced — a proper all-rounder.
Good withRoasts · stews · stroganoff · toasties
Chef’s tipUse a wide, hot pan and avoid crowding it. Give the mushrooms time to brown before stirring or seasoning.
Best described asThe dependable all-rounder: earthy, juicy and substantial enough for almost any savoury dish.
P. ostreatus × P. eryngii
Rich, meaty and deeply savoury with a satisfying chew.
Good withMushroom steaks · pies · ragu · red-wine stew
Chef’s tipSlice thickly, score the surface and sear firmly on both sides. Finish with butter, garlic and woody herbs.
Best described asOur meatiest mushroom, with a dense bite and the depth to stand in for steak in a main course.
Pleurotus pulmonarius
Clean, gently nutty and light enough for everyday cooking.
Good withStir-fries · risotto · soups · creamy sauces
Chef’s tipTear lengthways and sauté over a lively heat. Add garlic, lemon or soft herbs near the end to keep the flavour fresh.
Best described asTender, juicy and versatile — an easy everyday oyster that works with lighter flavours.
Hypsizygus ulmarius
Mild and approachable, with firm caps and dense stems.
Good withPan-seared · pasta · soups · risotto
Chef’s tipSlice the dense stems and leave smaller caps whole. Cook a little longer than delicate oysters to develop a good golden crust.
Best described asFirm, mild and generous, with a sturdy texture that holds its shape in sauces and slow-cooked dishes.
Growing trials
We’re always trying a few other varieties behind the scenes. They’ll only make it to market once they’ve grown well, cooked well and earned the Willow Chip seal of approval.
Watch this space.
Fresh for working kitchens
Looking for local gourmet mushrooms with real flavour? See what we grow, how we can supply your kitchen and the practical details we still need to confirm.
Trade information →Our growing operation runs on renewable energy from the farm’s own solar system.
Our straw comes from close by, and our mushrooms are grown for the local community.
Spent mushroom substrate heads back onto the land to build soil and support the next cycle.
Hedgerows, ponds, late hay cuts and uncut margins make space for biodiversity alongside production.
The farm loop
Every Tuesday
Come for a punnet, stay for a chat. We can tell you what is fresh that week and offer a few ideas for getting it into a pan.