The mushrooms are predominantly grown indoors, in specially adapted shipping containers that monitor the temperature, CO2 and humidity to keep the conditions perfect for the mushrooms to grow, but there are also outdoor beds to grow wine cap mushrooms. Tom had always been interested in food and mushrooms, and left a varied career that involved running a forest school and recruiting companies to pursue his dream of becoming a farmer. He initially focused on vegetable production, but soon found a way to incorporate his interest in mushrooms - something he cultivated over a number of years while foraging around the world - and saw an opportunity to grow some of the mushrooms he wasn't able to find in the wild. He started off with a pair of shipping containers that he has converted with his business partner, expanded to four containers, and has another two arriving in the next few weeks, meaning he will be able to supply more restaurants, retailers and markets in the city. He also has a laboratory where he clones wild foraged mushrooms - his grey oyster and lions mane were both found in North Somerset over the past 6 months.All of his mushrooms are certified organic by the soil association. As well as their culinary use, several of the mushrooms (shiitake, maitake and lions mane) also have medicinal properties and he'll be developing this market over the coming months.