27/05/2026
Our season may have finished, but the work never stops.
Grading upon grading upon grading has become the norm — thinning out younger oysters to give them the space they need to grow, and moving the larger oysters into waters we know will fatten them beautifully.
Nothing is left to chance. It’s years of knowledge, generations of dedication, and an unwavering commitment to the craft that ensures the end product is nothing short of remarkable.