With misinformation and confusion in the mainstream media about the finer points of oyster culture, this workshop is open to members of the Guild of Food Writers who would like to ensure they are reporting accurately on this beautiful bivalve. What is a Rock and what is Not!? All will be clarified with the help of Katy, The Oyster Lady
The Aquaculture Common Issues Group, facilitated by Seafish, aims to discuss and inform positions on some of the sector's most important issues.
I will be presenting to industry members on the importance of communication to customers in marketing oysters at their best and discussing the value of qualifications in oyster culture akin to that of wine with the Oyster Academy Ostrelier™ qualification raising standards and market share across the industry.
At Seafish, the mission is to support a profitable, sustainable and socially responsible future for the seafood industry.
To find out more about Seafish and this group and to attend - SEE HERE
Delighted to team up with Bentley's Oyster Bar & Grill, a veritable oyster institution, for this very special masterclass and talk where I'll be presenting alongside the lovely Helio (see pic) who works the classic and timeless oyster bar in Bentleys, Swallow Street shucking for London's oysterlovers year round.
The venue is over 100 years old and I am honoured to join the team for this celebration of oysters and all they provide us with, nutritionally, environmentally, socially and pleasurely! (Yes that last one may not be a word but it should be!)
Come and share the #oysterlove
I am honoured to share that I have been invited to present at the World Oyster Societies 7th International Oyster Symposium in Bangor Wales on Tuesday 12th September, my presentation is part of the 'Developing New Markets and Products' session.
Below is the abstract for my presentation: Changing Culture - The value and importance of the communication and development of an 'Ostrelier' culture.
"Oyster culture is at varying levels of development, and formaility across the globe and where one country may have terms and practices defined, another may have something entirely different when discussing oysters in their many spheres. The term oyster culture itself may need a final definition.
The problem with this disparate approach is that miscommunication, misunderstanding and missed opportunity for positive forward progress occurs.
This is detrimental throughout the supply chain from farm to table. Creating a formal discipline of oyster culture study and reference will equip stakeholders with the knowledge to share appropriately and correctly with confidence. This formal knowledge and its application will help to increase market share and raise quality and perception of oysters. With its similarity to wine culture, an 'Ostrelier' and Master of Oysters' programme will be a culture changing tool with positive outcomes economically, socially, environmentally and nutritionally."
Delighted to be sharing the stage with the amazing Blue Marine Foundation at the inaugural Lymington Seafood Festival helping to raise awareness of oyster culture whilst the event raises funds for the BMF's Solent Oyster Restoration Project.
I will be presenting a live chef demo with a couple of my signature oyster recipes. If you come along you'll be able to try some tasters.
Morven from BMF will be talking about their fantastic Solent Oyster Restoration Project.
Sharing the #oysterlove
Katy returns for her second appearance at this much loved Cornish Festival. Port Eliot Festival is a food-lovers haven and Katy who in 2015 wowed audiences with her signature dish of Oysters Carmauroli and her cocktail the Shipwrecked Mary, is back to get fired up on the open flames of the Port Eliot Flower & Fodder Campfire.
More details coming soon.
If you're at the Festival, Come say Hello.
What: Hands-on Shucking and tasting Oyster Masterclass, all whilst supping specially chosen wines from Bin Two to accompany plentiful tasty oysters throughout the class. Class ends with a create-your-own 'Shipwrecked Mary', Katy's signature oyster cocktail, which you can enjoy at the after class Oyster BBQ, open to all. And, you take home your very own oyster knife to carry on shucking!
When: 16th July 2017 - The Masterclass runs from 2pm-4pm and the public Oyster BBQ runs from 4pm onwards with a bar serviced by Bin Two.
Where: The Arc, Hawksfield, Atlantic Highway A39, Wadebridge PL27 7LR
Cost: £60* inclusive of the expert Masterclass with oysters, wine, cocktail and your take home oyster knife.
* A % of all profits goes towards oyster education and restoration efforts. #eatfarmedoysterssavetheearth
If you want surf, sea, sunsets and the best seafood in town, all washed down with a beautiful selection of Laurent-Perrier Champagne, then get yourselves down to Katy's home-town beach for this new event.
The Beach Bar, at Newquay's internationally famed surfing beach will be the backdrop to this luxurious evening with local and #superfresh oysters and lobster, grilled on the BBQ.
Katy will give a brief introduction to the dressed oysters that will accompany a selection of carefully matched champagne from Laurent-Perrier presented by their specialist and your choice of whole or half local lobster.
Ticket price includes three local oysters, your choice of lobster plus a glass of Laurent Perrier Champagne AND some beautiful live music brought to you by another Newquay Resident, Adam G Pearson who will charm you with his Viola playing the soundtrack to sunset on this legendary beach.
A % of all profits goes towards oyster education and restoration efforts. #eatfarmedoysterssavetheearth