Est. 2024 · Oswestry, Shropshire
Functional mushrooms.
Grown on our farm.
Made for your ritual.
Certified organic tinctures. Fruiting body only, 1:3 dual extract, bottled to our spec in the UK.
Certified organic
Soil Association standard
Grown in the UK
Our farm, Oswestry
Fruiting body only
Never mycelium on grain
1:3 dual extract
Denser than the 1:5 norm
Shop
Three bottles. Pick yours.
30ml dual extracts. Certified organic, fruiting body only, 1:3. A few drops in your first coffee of the day.
Still deciding? Start here
I. Meet the Archetypes
Three characters.
Three moments in the day.
Certified organic · 30ml
Each tincture is a dual extract of a single mushroom's fruiting body. Choose the one that sounds like you, and the moment you'd like to make room for.
The Thinker
Lion's Mane
Hericium erinaceus
For those who make space for thought in a noisy world.
Morning coffee
The Sage
Reishi
Ganoderma lingzhi
For those who keep an evening ritual when the world won't slow down.
Evening wind-down
The Guardian
Chaga
Inonotus obliquus
For those who prepare quietly for whatever life brings.
A slow mug on a cold morning
Farm to bottle
We know which room, and which week.
We grow Lion's Mane and Reishi on our farm in Oswestry; Chaga is hand-foraged from wild birch in the Scottish Highlands. We dry every batch slowly on the farm, send it sealed to a specialist UK extractor who dual-extracts and bottles to our spec, and check, label and release every bottle back in Oswestry.
- UK grown
- Certified organic
- Fruiting body only
- 1:3 dual extraction
II. The Ratio
1:3, not 1:5.
More mushroom in every drop.
The number that matters most on a tincture is usually the one you can't see: the extraction ratio. It tells you how much mushroom went into the bottle in your hand. Most mushroom tinctures are made at 1:5, one part dried fruiting body to five parts finished liquid. Ours is 1:3. That is two-thirds more mushroom in every millilitre.
What that means for you
A dense, properly loaded extract, not a lightly flavoured liquid with a mushroom on the label. More of our own Oswestry-grown Lion's Mane and Reishi, and our Highland-foraged Chaga, in each bottle you buy. More mushroom for your money.
Why it isn't the norm
A denser extraction is slower, yields less liquid from the same harvest and costs more to make. That is why 1:5 became the norm. For us, 1:3 is the only ratio we are willing to put our name to: more mushroom, made the slow way, by the people who grew it.
Market norm
1:5
One part mushroom, five parts liquid.
Shrooma
1:3
A denser dried-fruiting-body extract.
1:3 refers to extract strength: the ratio of dried fruiting body to finished tincture.
Check your current bottle's density with our Lion's Mane Tincture Strength Calculator a free tool that converts any label into dried mushroom per millilitre, milligrams per dose and price per millilitre.
III. Our principles
More than a wellness brand.We are growers first.
The functional mushroom category is, for the most part, a global powder trade. Most of what's on a UK shelf is mycelium grown on cereal grain in an overseas factory, dried into a flour that is largely starch by weight, shipped in bulk, white-labelled and pressed into capsules by people who have never met the people who grew it. We do the opposite. We grow the fruiting body ourselves on a certified organic urban farm in Oswestry, dry it slowly on the same site, and know exactly which room and which week every batch came from. Wellness is what the bottle does for you. Growing is what we do to earn the right to put it there.
First flush only
We harvest only the inaugural fruiting, the most potent, bioactive expression of the mycelium. Like extra virgin oil, the first press is the truest.
Grown on our urban farm
Our urban farm sits in the centre of Oswestry, Shropshire, a working farm with the room and rhythm to grow everything we need. Lion's Mane and Reishi for the tincture range; alongside grey oyster, yellow oyster, pioppino, golden enoki, black pearl oyster, shiitake and a rotating cast of others for chefs, the café bar and what comes next. Chaga, which refuses cultivation, is hand-foraged by a trusted Scottish partner from wild silver birch in the Highlands.
Fruiting body, never mycelium
We extract from the fruiting body alone, where the beta-glucans and triterpenes live. No grain fillers. No marketing tricks.
Certified organic
From substrate to harvest, every step is organically certified. What enters your body should be as honest as what enters our soil.
“The first flush is the mushroom at its most articulate - everything we make begins, and ends, there.”
Paul Murray · Founder & Cultivator
IV. The Café
A drinks room in Oswestry.
Our café is the working library of the brand: a quiet drinks room where tinctures are paired with single-origin coffee, cacao and chai. Theme evenings, and the people who grew the fungi in your cup.
Now serving
Reishi cacao · Lion's Mane latte · Chaga chai
V. The Blog
Notes from the farm, written down.
On cultivation, extraction, labels and the people who make it. Read in plain English.
Free guide
Get the beginner's guide to functional mushrooms.
A plain-English guide, then seasonal notes from the farm four times a year. Nothing more.
Plus 10% off your first order.