Explore our Oysters
Louët-Feisser
An Irish masterpiece
Louët-Feisser oysters are premium Irish Pacific oysters farmed in Carlingford Lough, North Eastern Ireland.
They are known for their strong shells, high meat content and distinct sweet, mineral-rich taste.
Cultivated by the family-run Carlingford Oyster Company since 1974.
They are hand-selected and grown in tidal nutrient-rich waters.
We are also the only place to stock their brand new "Alanna" oyster, which is smaller but packed with meat and flavour. This oyster has been dedicated to their eldest daughter.
Gillardeau
The perfect appetiser.
Gillardeau oysters are a globally-renowned brand of premium oysters widely considered the "Rolls-Royce of oysters". Produced by the Maison Gillardeau family business founded in 1898 near La Rochelle, France.
These luxury delicacies are prized worldwide by culinary experts for their plump, meaty texture and deeply complex, buttery flavour profile.
Gillardeau oysters are widely famous for having a laser-engraved "G" on every single shell. Maison Gillardeau introduced this innovative, high-tech branding measure in 2014 to combat global counterfeiting and guarantee product authenticity.
Bélon natives
Seaweed and hazelnut notes
True Belon oysters are from the Belon river in Brittany; a label that’s protected by law.
Today they also grow in the waters off the Maine coast and are relished for their strong seaweed and hazelnut notes with subtle hints of minerals encased in a smooth flat shell.
Boudeuse
By David Hervé
A small, sweet, flavour packed oyster.
Grown in the Marennes-Oléron basin (FR)
Petite and round in shape, these stubborn little gems gain their characteristic from their growing conditions.
The movement of Atlantic waves slow their growth, giving them their tongue in cheek name; 'Boudeuse' meaning sulky or insolent!
Cocollos
A Celtic excellence
Jacques and Yvonne Cocollos' french origins create the perfect union of 'know how' and best terroir farming conditions.
Farmed in Donegal Bay NW Ireland, Cocollos is a 'reserve' oyster with a high pearly flesh index exceeding 14%.
Tasting notes include a sweet delicate and distinctive crunchiness.
Pembrokeshire rock
and native
Retain the true character of the Atlantic edge.
The famously powerful tides bring fresh pure Atlantic water directly into the farm achieving a Class A shellfish classification. Natives are rounder and flatter than commercial rock oysters and much slower growing.
Making them the aficionado’s oyster. Natives have a crisper bite with a complex umami punch and a distinctive silvery finish.
Rock oysters A classy, deep cupped oyster with a combination of fresh sea aromas and a deep sweet finish. Ideal for eating straight out of the shell or under the grill for classics like Oysters Rockfeller.
All of our speciality oysters are incredibly fresh, direct from the loch or sea.
Visit us for fresh, unopened oysters to take home or
ask one of our our expert fishmongers
to shuck them for you to enjoy straight away.
Speciality oyster knives are available to purchase on our stall.
Why not try a jar of our mignonette oyster dressing?
Check out our oyster opening tips by the talented
Bruno Gauvain of Gillardeau oysters.
