weceliumF A R M SA farm designed around the way mushrooms grow. Dedicated spaces, attentive handling, and environmental controls in our design give every stage its place.
Meet the collection
Selected for flavour, texture, and the possibilities they bring to the kitchen.
Rich & savouryLentinula edodes
A gourmet staple with a rich, savoury character. Fresh mushrooms lead our inaugural curation; dried and powdered formats are a longer-term ambition.
In the kitchenDeep umami and a firm, meaty bite. Sear caps for a browned edge or simmer in stocks, broths, and sauces.
Distinctive & delicateHericium erinaceus
Cascading ivory clusters with a distinctive texture, bringing something different to the specialty mushroom kitchen.
In the kitchenDelicate flavour with a seafood-like, fibrous texture. Slice thickly, press gently, and pan-sear until golden; try in a seafood-style main.
Versatile & tenderPleurotus spp.
Versatile culinary mushrooms cultivated on suitable agricultural residues and carefully formulated substrates.
In the kitchenMild, savoury caps with tender flesh and crisp edges when roasted. Tear into clusters for a hot sauté, grill, or tempura.
Earthy & characterfulPholiota adiposa
A specialty variety that brings texture and character to fresh gourmet mushroom selections.
In the kitchenEarthy, nutty flavour with stems that retain a pleasant bite. Sauté for risotto, fold into pasta, or roast whole clusters.
The intended cultivation flow, from preparation to post-harvest care. A functional overview, rather than a scaled floor plan.
Suitable sawdust and agricultural residue substrates are formulated, moisture-adjusted, bagged, and sterilised or pasteurised as required.
Selected quality spawn and hygienic handling support the introduction of mycelium into prepared substrate.
A controlled environment supports mycelium as it colonises the substrate before fruiting.
Six dedicated growing rooms support species-specific conditions for mushroom formation and development.
Harvested mushrooms are graded, cleaned, weighed, and packed, with cold storage supporting fresh handling.
Temperature management, humidification, ventilation, and lighting are designed around each variety’s needs. Monitoring helps us pay closer attention.