The famous Harrods Food Hall is to stock cep oil and mushroom vinegar ketchup, made by Ballyhoura Mushrooms in North Cork, in the flagship London store from next month.
Ballyhoura Mushrooms is run by microbiologist Dr Lucy Deega, along with food scientist Mark Cribben.
The tasty cep oil is made with wild Irish cep mushrooms and olive only, with no artificial aroma additives. The creators recommend using it in pasta and risotto dishes or with eggs. It will retail at a price of £7.
Mushroom ketchup was produced in Europe long before the arrival of tomatoes. The extract can be used in the same way as soy sauce.
The products are available from www.ballyhouramushrooms.ieand at the farmers markets at Mahon Point, Cork, on Thursdays and Midleton on Saturdays.
