Tucked away at the head of a secluded valley on the north coast of Jersey, Fungi Delecti is a family-run business that prides itself on delivering a bespoke food service for commercial kitchens and for home consumption.

The business that began in 1996 growing shiitake mushrooms according to traditional Japanese methods, today grows its own produce, including herbs, as well as sourcing fresh quality local produce and specialty foods from around the globe for the Island’s chefs and cooks who are always striving for that something new – and for restaurants, hotels, shops and the Central Market.

The mushrooms, which originated in Japan, are grown on oak logs, which are left for two years to incubate, before production of the fruit can begin. The mushrooms, although not certified, are completely organic and have far better taste and texture to the more intensively produced variety.

The company’s range of 1,600 items encompasses everything from cauliflower to caviar, to stock Jersey’s most discerning larders.

Flocks of hens and ducks range freely in the valley and produce very high quality eggs, these are highly sought after and always sold day fresh into hotels and farm shops with an offering always available at the family’s honesty stall at the entrance to the farm.

Jamie Racjan, the son Mick and Jean Racjan and one of the founders, said they grow a specialist range of herbs according to the seasons and otherwise import to maintain a consistent supply throughout the year.

Herbs are picked daily, packed immediately and delivered for use that day. However, if a recipe requires dried herbs they also stock a full range.