Myco expands HQ to enable 600% production increase, adds two senior hires

The firm said it took the decision due to the “sensational demand”​ for its range of plant-based burgers and sausages.

Myco has added another 3,000 square foot in space to its production site in Leaming Bar, which will allow for a 600% increase in production.

The extension means Myco can vertically farm far more oyster mushrooms, which are converted into Hooba under that same roof. Hooba is the basis for its products, which where launched earlier this year.​​

“Sales of our Hooba range have exceeded even our highest hopes, and the feedback we’ve had from customers has been superb,”​ said Myco CEO David Wood.

“We had always planned on scaling up production over the next few years, but to be able to expand as quickly as this is incredibly exciting – and it is a testament to the quality of our product.”​

The firm has also announced the appointment of business development consultants Will Marshall and Catherine Priestly.

With 18 years in the food industry, Priestly has worked for several notable names including Fable, Meatless Farm and Genius, while Marshall has served in commercial director level positions for companies including Xerox.

Myco has confirmed that it intends to add further new hires by the end of the summer including a mushroom farmer, while it hopes to employ 70 staff in the coming year.

“The first half of 2024 has exceeded all of our expectations, and we are thrilled with how well our Hooba range has been received,”​ said the co-founder of Myco John Shepherd.

“We are over-the-moon to have attracted both Catherine and Will to the business, and we believe they will both play enormous roles in our growth going forward.”​

In other news, the president of a Mexican seafood trade body, Minerva Pérez Castro, was shot dead after calling out illegal fishing in the country.​​