Mark Wilson operates the Newfoundland Gourmet Mushroom Company LTD and NL Organics LTD. Mark has been involved in the mushroom industry for over 20 years and is certified as a wild mushroom expert by the province of Newfoundland and Labrador, as well as in the U.S.A.
Mark has been a resident of Newfoundland since 2004 when he moved to the province to work for MUN on the Terra Nova National Park Mushroom Diversity Project. Currently, Mark cultivates high-quality mushrooms on his 9-acre farm in Portugal Cove, NL for local distribution.
Mark is also an organic inspector certified in both farm and processing facilities. He brings lots of food safety and regulatory experience to the table...along with those tasty mushrooms.

Other contributors:

Barking Kettle is a small farm located in Torbay, Newfoundland. They specialize in foraging, growing & selling vegetables, jams, pickles, and hot sauces.



Matthew Swift is the head chef of Terre which is centrally located in the Alt hotel on Water Street in St. John's, NL.
Prior to opening Terre, Matthew spent nearly two decades working alongside great cooks and chefs in kitchens in Ontario and Quebec and had the pleasure of heading the kitchen of Joe Beef, a beloved Montreal institution.
Matthew is inspired by Newfoundland's people, its food, its produce, its history, and its great landscapes.


The Adelaide Oyster House is a small restaurant on the corner of Adelaide St. and Water St. in downtown St. John’s, NL. They boast a large selection of oysters from across Canada and their menu focuses on seafood and fun, vibrant small plates. They feature a constantly rotating selection of craft beer and wines and an ever-evolving cocktail list.