Work has begun on a gourmet mushroom farm on the Blenheim Estate - with the fungi to be grown on a surface created from recycled materials from Blenheim Palace.
The farm will produce a range of varieties, including Oyster and Lion’s Mane mushrooms, which will grow on substrate - the growing surface - created from coffee grounds, compostable packaging and sawdust from the Woodstock palace.
The harvested mushrooms will be used in the kitchens of Blenheim Palace, sold in the palace shop and also supplied fresh to pubs and eateries.
More than 20 establishments, including Michelin-starred restaurants, have shown an interest in sourcing from the estate.
Roy Cox, managing director of estates at Blenheim Palace, said: "This project is a major step towards us becoming a net zero business by 2027 and it’s exciting to be part of such a pioneering initiative.
"Using mushrooms in our restaurant kitchens which have been grown using our own organic waste is the perfect example of a self-sustaining circular ecosystem in action."
Based in Combe, the farm will consist of three units - one for preparation of the substrate and inoculation with mushroom spawn, one for incubation and a fruiting room.
The preparation of the substrate will be carried out using Tumblebug’s Ecobot.
Following harvest, the used substrates will be converted into biochar pellets, energy and carbon credits.
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