In the high-altitude regions surrounding Fethiye, Turkey, nature creates a perfect harmony for one of the world’s most coveted wild fungi — the morel.
The journey of these Turkish morels to British tables began with Orhun, whose passion for living fungi and unmatched eye for quality enabled the delicate sorting and grading process that set new standards in the UK market.
His dedication brought the finest wild morels from the mountains of Fethiye to discerning chefs and culinary enthusiasts across Britain.
Following his passing, this proud legacy is carried forward by his son Erim, whose years spent in fine dining kitchens across the South of England have sharpened his understanding of flavour, texture, and consistency.
Today, Erim upholds the same principles his father championed — ensuring that every morel delivered through Gunay Foods Ltd embodies the highest standard of excellence.
Overseeing this intricate network of foragers is Hasan, a respected figure in the region who has spent nearly three decades building and nurturing a cooperative founded on trust, fairness, and sustainability.
Hasan ensures that local foragers are supported — not exploited — by organising fair pricing, training, and community-led collection systems.
His careful coordination guarantees that the morels are collected, sorted, and dried under optimal conditions before being prepared for export.
Through Hasan’s leadership, hundreds of local families have been able to maintain a stable livelihood while preserving this timeless trade.
For almost thirty years, this unique partnership between Hasan’s cooperative and UK associates has allowed British palates to experience a level of quality that speaks for itself — natural, ethical, and deeply rooted in tradition.
From the forest floor of Fethiye to the kitchens of the UK, each morel tells a story of craftsmanship, community, and a shared love for extraordinary produce.
Each season, generational families venture deep into these forests to hand-forage the morels, continuing traditions passed down for decades.
Their knowledge of the land — knowing precisely when the soil is right, when the rains have softened the pine beds, and where the first morels will appear — is unmatched.
This intimate connection to the earth ensures that every mushroom is picked at its peak, with respect for the environment and a deep-rooted passion for the craft.
These are not merely foragers; they are stewards of their landscape, preserving both nature’s rhythm and the quality of their harvests.
