For almost twenty years Fer Aerts, director and owner of Eko Shii take, has been growing organic shiitake for customers at home and abroad. In Overloon, Brabant, twelve employees work on the cultivation every day. Fer Aerts is proud of his product and describes it as day fresh, firm and meaty.
Chef Nicky Welten of restaurant Markt8 in Asten is constantly experimenting with new local products. He gets inspired by them and thus creates new beautiful dishes. Like the mini shiitake from Overloon. A product grown by Eko Shii take. “It is a handy and beautiful product. Not having to process it beforehand means that the individuality and structure of the product remains visible, which is very nice,” says Nicky.
Fer enjoys seeing his products used in high-end gastronomy. “We work hard every day to grow a beautiful product according to high standards. When it is then cooked with, it gives value and pleasure to our work! Also at Eko Shii-take we are constantly looking at possible innovations and new products, when one of them catches on it is very nice”, concludes Fer.