This little area of the Hub is dedicated to the mycophagists - those who enjoy eating wild mushrooms. We are often asked for our advice on preparing and cooking these delicacies, but if you want to enjoy fungi at their seasonal best cooked by experts this is the place for you.

We have compiled a list of the best places in Scotland to eat fungi. All of the establishments on our list have attained international standards for cuisine of very high quality, with many boasting Michelin Stars and AA Rosettes, but the thing that singled them out for inclusion in our list is that each one of them features a proprietor or chef that is fanatical about wild mushrooms and loves to present them in imaginative and surprising ways. Above all they have a passion for using the freshest produce gathered in their local fields and woods.

When collecting in the wild, all of the chefs on this list take a sensible, sustainable approach to their harvesting activities, and each of them has cheerfully contributed records of their finds to mycologists for eventual inclusion in the FRDBI.

To enjoy Scottish fungi at their best, the period from late March to May (for Morels, St. George's Mushrooms and Fairy-Ring Champignons) is good, followed by the main season from July to December (starting with Chanterelles and Chicken-of-the-Woods and progressing through dozens of autumnal varieties before closing with Field and Wood Blewits and Velvet Shanks).

So to the list, which is presented in alphabetical order or summarised on this map. All of these have been tried out by members of our mycological community and all are recommended without reservation (although you may not get a table without reservation!). Do yourselves a favour and try to make the culinary pilgrimage to any of these establishments - you will not be disappointed.