Eco-hotel Battlesteads Hotel & Restaurant is increasing its sustainability credentials further with the addition of a new wild mushroom farm on site.
Housed in a converted shipping container in the hotel’s gardens, the temperature and humidity-controlled farm allows the hotel to create the right conditions for growing wild mushrooms all year round.
Battlesteads has worked with Snowdonia-based Yr Ardd Fadarch (Welsh for ‘The Mushroom Garden’) to create the mushroom farm, which maintains a temperature of 13ºC and humidity level of 85% to provide optimum growing conditions for the mushrooms.
Built in March, Battlesteads trialled growing grey oyster and shitake mushrooms first, and, after that proved a success, has moved onto growing both yellow and pink oyster mushrooms.
The home-grown mushrooms are now being used by head chef Eddie Shilton in the Battlesteads restaurant, featuring in dishes such as a demitasse of wild mushroom soup and a shitake and oyster mushroom tagliatelle with wild garlic pesto.
Richard Slade, owner of Battlesteads, said: “Sustainability is at the heart of everything we do, and we are always looking for new ways to produce more of our own home-grown ingredients on-site and reduce the food miles of our restaurant. We already grow 95% of the herbs, salads and green vegetables used in the restaurant in the Battlesteads gardens and polytunnels, and now with the mushroom farm we are able to offer the types of wild mushrooms usually only harvested in the autumn all year-round.”
Battlesteads Hotel and Restaurant was originally built as a farmstead in 1747 and is now home to 22 bedrooms including five sustainable, luxury eco-lodges.