Who are we?
Two fun-gals with a shiitake ton of shrooms. We’re Lucy and Antonia and we believe mushrooms are the future. If you’ve ever seen the documentary Fantastic Fungi you’ll know what we mean.
But we don’t just have fun with fungus, we glow-up any plant, taking humble fruits and vegetables and transforming them into better versions of themselves.
Quitting our corporate jobs and travelling around the world searching for career 2.0 took us to many places but nothing surprised us more than what we found in Argentina - mushroom themed restaurants. I know! As plant munchers we knew what had to be done - we became the mycelium to spawn the concept in the UK, and that’s when Shroom Southsea fruited. OK enough of the mushroom analogies.
With a Masters in Nutrition, we understand the power of plants. As human beings we understand the barriers to making better eating decisions. And, as climate and animal rights activists, we understand the plight of nature and planet caused by the meat and dairy industry.
Shroom Kitchen is our platform for activism. We can change the world by changing what we eat. We call this concept ‘Eativism’. According to scientists, avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet. We want to provide people with reasons not to eat meat, and that’s exactly what happens when people eat at Shroom Southsea or invite us to cater their event. We can all be activists through eativism.
Changing The World Has Never Tasted So Delicious!
We love the street food scene, but there isn’t enough bangin’ vegan comfort food. Enter the UKs first fungi-forward fast-food pop-up. We’re not talking about a slimy portobello mushroom in a bun - gross. Nor are we grabbing a processed, frozen burger out the freezer - lazy. We’re serving-up handcrafted, homemade, preservative free, Shroom burgers, made from locally grown mushrooms, and transformed by global flavours - now we’re talking.
