From final cut to first flush.

Iain Mitchell spent a thirty-five-year career splicing together some of the most-watched television in Britain — an award-winning film editor whose final commission, fittingly, was a certain farming series you may have heard of. Somewhere between the Clarkson fields and the farm-shop walk-ins, a question took root. What if the thing on the chopping board came from fifty feet away, not five thousand miles?

In October 2025, he swapped the edit suite for a growing room in West Wycombe. Six varieties. Hand-cut. Harvested at dawn, in the kitchen by lunch. Mycelium grown on locally-sourced substrate. Fruiting rooms dialed in like an audio mix — humidity, CO₂, temperature, light. Nothing flown. Nothing forgotten in transit.

"I spent thirty-five years making pictures move. Now I'm watching mushrooms grow. Honestly? Both feel like magic."

The farm supplies local farmers' markets, farm shops, pubs and restaurants within the Chiltern Hills — and posts a weekly harvest list to a small network of home cooks who like knowing the name of the person who grew their dinner. If that sounds like you, you're in the right place.