We are delighted to announce that we’ve been joined by Isianne Neve. Issi is intrigued by truffle cultivation, has a strong interest in plants and ecology and will be helping manage our databases and pushing our research forward. Issi is also likely to be one of the first people you speak to when calling- office hours for telephone calls are 9am-1pm (GMT) Monday-Friday and the contact number is +44(0)1433 659167.

June 15, 2015

New addition for Mycorrhizal Systems HQ

We are delighted to announce that we’ve been joined by Isianne Neve. Issi is intrigued by truffle cultivation, has a strong interest in plants and ecology and will be helping manage our databases and pushing our research forward. Issi is also likely to be one of the first people you speak to when calling- office hours for telephone calls are 9am-1pm (GMT) Monday-Friday and the contact number is +44(0)1433 659167.
June 15, 2015

Trees for schools

Here at Mycorrhizal Systems, we love trees. No really, we do… without trees, where would we collect all the truffles?
June 15, 2015

Forestry Commission Meeting

Just before Christmas we held an open day for the Chefs’ Guild at the truffle-dog training-school in Hampshire. The event was a huge success with talks on the range and diversity of truffle species, truffle cultivation with microscope demonstrations, a fantastic truffle lunch and truffle-training/hunting demonstrations. Mufti, Marion’s prized truffle hound, was really the star of the day. Jose Suter (of the chefs’ guild)  said “This has been an absolutely fascinating and fun day, we can’t wait to come back!”.
June 15, 2015

Chefs’ guild study day

Just before Christmas we held an open day for the Chefs’ Guild at the truffle-dog training-school in Hampshire. The event was a huge success with talks on the range and diversity of truffle species, truffle cultivation with microscope demonstrations, a fantastic truffle lunch and truffle-training/hunting demonstrations. Mufti, Marion’s prized truffle hound, was really the star of the day. Jose Suter (of the chefs’ guild)  said “This has been an absolutely fascinating and fun day, we can’t wait to come back!”.