About this project
Organisation
BonRill
Work agendas
Organisations
BonMush's organic oyster mushrooms: a tasty success story
BonMush wants to conquer our plates with food based on oyster mushroom. When Caroline Vercauteren took over BonRill from her parents-in-law, it was still a traditional butcher's shop. She shifted the focus from meat to sustainable, vegetarian products based on oyster mushroom. Tasty, local and circular!
From meat to oyster mushrooms
Until five years ago, the West Flanders butcher's shop BonRill produced only classic charcuterie. When Caroline Vercauteren took over the company, she let a new, innovative wind blow. With BonMush, the focus shifted from meat to sustainable, vegetarian products: vegetarian salads, but also fish and meat alternatives based on oyster mushrooms. With products like Tune-in Salad, Sea Salad and Farmer's Sausage ... BonRill leans close to classic preparations.
‘Eat the world a better place’
The oyster mushroom is also known as ‘the steak among vegetables’ because of its delicious meaty flavour. BonRill's ‘fun-gis’ are grown organically, locally and vertically. And circular, as they grow on a layer of coffee and brewery residues. Social sustainability also plays a role: a large proportion of the oyster mushrooms come from bespoke farm De Kromme Boom in Ghent. This is how BonMush lives up to its motto ‘Eat the world a better place’.
