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The Home of Sustainable Mushroom Farming
We are champions of sustainable farming here in the UK, a vision that we have been committed to since 1929.
As longstanding advocates for sustainable farming practices, we are passionate about producing sustainable, locally produced food and seasonal produce. There are many reasons why eating locally sourced produce is so important, such as protecting the environment, supporting your local economy and that seasonal produce just tastes so much better! This is why we are committed to sustainable farming and providing locally sourced produce.
One of our most beloved locally produced foods are mushrooms, which we have been producing on the Estate since 1986! On The Waitrose Farm, we typically harvest 25-26 tonnes of chestnut mushrooms per week – each carefully handpicked and packaged for protection.
Our devoted team of 55 partners work together to make sure the mushrooms we deliver are of the highest standard. In fact, our partners love mushrooms so much that Mike, our Partner & Senior Grower at Leckford Mushroom Farm, and Lucy, our Partner and Food Processing Manager, have created 2 delicious seasonal recipes with our famous Leckford chestnut mushrooms for you to try at home!
Seasonal Recipes - Mike’s Mushrooms on Toast
Mike - Partner & Senior Grower at Leckford Mushroom Farm
6 tbsp Leckford rapeseed oil
250ml Waitrose Essential fresh cream
100ml red wine (Merlot or Cabernet Sauvignon)
½ tsp sugar
2 cloves garlic
1 tsp mixed herbs
Salt and ground pepper
A slice or two of your favourite breads
You will need a saucepan, griddle or frying pan.
Method and preparation
1. Slice the mushrooms.
2. Finely chop the onion and garlic.
3. In the saucepan, on a medium heat, add the rapeseed oil.
4. Once the oil is hot, place the onions, garlic, mixed herbs, pinch of salt and ground pepper into the pan and stir.
5. Cook until the onions are soft, then place the sliced mushrooms into the pan and stir.
6. Once the mushrooms are soft, add the red wine and sugar, reduce down making sure not to overcook or burn the mushrooms.
7. Reduce the temperature to a low heat and simmer for 2 minutes.
8. Add the fresh cream and stir.
Take your slice (or slices) of bread and spread the remaining Leckford rapeseed oil on one side. Using a griddle pan or frying pan on the hob, toast the bread on a medium heat. Place the toasted bread onto a plate and top with the mushroom mix.
Relax and enjoy!
Mike loves to share his mushroom recipes and has a love of all things mushroom!
Thank you to Mike and the team for producing these great tasting Leckford Mushrooms.
Seasonal Recipes - Lucy’s Cheesy Stuffed Mushrooms
Lucy - Partner and Food Processing Manager
250g Leckford chestnut mushrooms
Blue cheese such as St Agur or another soft blue cheese
Method and preparation
1. Wash the mushrooms.
2. Remove the mushroom stalks.
3. Fill the mushroom cavity with cheese, using enough cheese to fill the mushroom cavity.
4. Place the cheese-stuffed mushrooms on a baking tray or baking dish.
5. Bake for around 15-20 mins until the cheese is bubbly and oozy.
Serve as a party nibble or a filling snack. Enjoy!
Lucy often spends time baking at home with her children; they love to experiment and come up with tasty recipes! Thanks Lucy (and the children) for sharing your recipe with us.
Your Local Farm Shop
Visit Leckford Estate to pick up your fresh Leckford chestnut mushrooms and try these delightful recipes for yourself! Whilst you’re here, why not take a stroll around our beautiful Longstock Nursery or drop into the Leckford Farm Shop and Café for a sweet treat.