Our native or flat oysters are indigenous to local waters and have been harvested for hundreds of years, providing an invaluable source of high quality protein. Cornwall is renowned for its Helford oyster fishery that is operated within the river Fal, close to Falmouth.
Super sustainable fishing
This ancient fishery is almost unique, in as much as the only motive power used to catch the oyster is “oar or sail”. The fishery is tightly controlled by the issue of licences, the months of the year, days of the week and hours of the day that fishing is allowed. A minimum landing size also protects immature fish, thereby ensuring the fishery for years to come.Native oysters are in prime condition when there is an “R” in the month; September to April being the winter months when the oyster is plentiful.
Buy native oysters
We recommend waiting for November before putting Helford oysters on your menu, this allows the waters to cool and the oyster to fatten up, producing a plump, fantastic tasting shellfish.
Our Helford (native) oysters are available daily, however we suggest you give us notice (ideally 3 or 4 days) so we can organise fully purified, traceable shellfish for your menu.
How to open or shuck an oyster
Oysters should be opened immediately before serving. Discard any that are not tightly closed. To open an oyster, first fold a tea towel into your left hand. Place the oyster into the towel with the hinge facing towards your left hand. With an oyster knife or any short bladed knife with a strong blade, insert the tip of the blade in to the hinge. By moving the blade side to side the hinge will break open. HOLD THE KNIFE BY THE TIP OF THE BLADE AND NOT BY ITS HANDLE, this will ensure that should the knife slip whilst opening the oyster, you will not cut yourself.
Remove the oyster from its shell, wash in salted water and return it to the shell.