England
2024
The estate is home to an abundance of cep (porcini) mushrooms each autumn, along with many other fungi, both edible and inedible. These ceps are carefully foraged from the woodlands by our knowledgeable greenkeepers and used by the chef to create delicious seasonal dishes in the clubhouse, such as risotto and pasta.
By sourcing these wild mushrooms sustainably, we reduce food miles and the environmental impact associated with importing ingredients. This practice also supports local ecosystems and promotes biodiversity on the estate. Additionally, it aligns with our broader sustainability goals, which include reducing our carbon footprint and engaging members in environmentally conscious choices.
