The produce list

Mushrooms

Produce Network is a mushroom supplier to London restaurant kitchens: cultivated, wild, dried and frozen mushrooms on the price-locked list, each line set to the kitchen's agreed spec. The cultivated varieties run through the year; the wild and seasonal lines come on as the market carries them and come off when the season closes, flagged honestly on the list either way.

Mushrooms are bought daily on the New Covent Garden Market floor. The cultivated lines — button, cup, chestnut, flat, portabella, oyster, shiitake and maitake among them — run to a standing spec through the year, so the kitchen orders the same grade each week and the count in the box matches the count on the order. The wild and seasonal lines — cepe, girolle, chanterelle, morel and trompette — come on only as the market carries them and go off when the season closes; they are flagged honestly on the list rather than promised year-round, so a menu is never built on a line the market cannot hold that week. Where a fresh wild line is out of season, the dried and frozen equivalents sit on the same list at a written price, so a dish that leans on cepes or girolles stays on through the gap. The kitchen's sprout lines — bean sprouts and mixed sprouts — ride the same list and the same run. Each line is set to the kitchen's spec — variety, size and count — checked at receipt for condition and delivered chilled inside the contracted 02:00–06:00 window, six days a week, so the mushrooms are on the bench before prep. If a line is short on the market, a like-for-like is called against the spec, never silently swapped, and the shortfall is credited on the statement rather than chased. Fresh, dried and frozen lines all land on one price-locked list, on one invoice, on 30-day terms.

24 lines

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