About Us

The founders of Sunny Shrooms, Jamie & James have been running Love Shack, a popular, fully vegan restaurant in London for 6 years.

The space is a huge advocate of all things fungi and the pair of them are keen naturists, environmentalists and explorers all kinds.

Medicinal mushrooms have held a prominent place on the menu since opening and have featured in everything from hot drinks, risottos and even cocktails.

We converted an old shipping container In Hackney Wick into a small mushroom farm, which now supplies the restaurant with Lion's Mane, Oyster and Reishi mushrooms.

Our passion for experimenting coupled with a great desire to provide farm to table produce has led us down this fascinating and often frustrating rabbit hole of mycology, and when we're not tending to our own mushrooms, come autumn we're out in the woods getting excited about everything we find and can sustainably harvest.

Sunny is Jamie's (very young) son, hence the name, 'Sunny Shrooms'.

He may be small but this little ball of energy has already been on plenty of foraging trips & adventures and we hope he grows up with an intense love of nature and a passion to protect it

We felt that the name nicely summarised our approach and hope he doesn't mind us borrowing it.

As for our tagline, 'Brighten up your brain', this incredible mushroom has so many potential benefits for mental health and cognitive protection that we couldn't think of anything more perfect.

Thanks for checking us out.

Mush Love,

Jamie, James & Sunny.

Our Grow Space

A m*lkmans fridge turned into our very own grow space.

As we learnt, often the hard way, mycology can be a minefield fraught with misadventure and mishaps.

Maintaining a high humidity environment all whilst ensuring sufficient airflow to keep Co2 levels low, while at the same time fighting against the overwhelmingly unpredictable British weather to maintain a consistent temperature are just some of the issues we've had to master.

Still, here we are with some deliciously fresh Lion's Mane for the restaurant and some incredibly good quality tinctures we've made with what's left.