This oyster owes its quality to the Irish culture by the Gillardeau family. (FR)

With a nutty flavour and slight metallic aftertaste, creamy flesh and distinct meatiness. The Tia Maraa releases a high volume of water when it is opened, meaning they keep fresh for longer.

Farmed by the Gillardeau family in La Rochelle (FR). These are some of the finest rock oysters on the market.

Gillardeau have an especially sweet flavour with notes of dried fruit,  a firm thick meat and slight crunch.

All Gillardeau oysters bear their iconic laser cut 'G' on the shell.

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. 

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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!

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.

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.

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