Oyster lovers know there is nothing better than the sea-fresh taste of plump juicy oysters. We usually have at least 2 'house' oysters and although the variety may change over the year, our favourites are Porthilly, Cape Wrath and Maldon. Every oyster grower produces a slightly different, quite distinct oyster, each one influenced by the balance of sea and fresh water, the foods available to the oysters, the water chemistry, temperature, site characteristics and weather Cape Wrath Oysters are grown by friend to #TeamFish, Patrick & Lucy, who started their oyster farming journey in 2014. Grown in the remote Kyle of Durness, a narrow inlet on Scotland’s most northwesterly point, Cape Wrath is the most northerly oyster farm in the UK, and the wild nature of the area produces an outstanding oyster. Although they are a slightly smaller oyster, they pack a punch when it comes to flavour and have very distinctive characteristics with a sweet, briny flavour Porthilly Oysters are back on the menu! They are sent up from Porthilly Farm on the Camel, just by Rock in Cornwall where they are cultivated and harvested by hand in inter-tidal waters. They are a fabulously meaty oyster with a full, deep shell. They have a very clean, slightly nutty flavour with delicate hint of cucumber Maldon Rock Oysters are grown and harvested by hand from traditional oyster beds in the inter-tidal waters of the Blackwater Estuary in Maldon, Essex where they have been enjoyed since Roman times. Their distinct flavour and meatiness comes from the salt marshes where they are grown; they are plump and firm with a sea-freshness with hints of cucumber.
