Jersey oysters are harvested from oyster beds in Grouville, a few miles along the south coast from the Oyster Box. Jersey Rocks, as we call our local oysters, grow in some of the cleanest waters in Europe and are naturally fed by the strong ocean currents formed by one of the largest tidal ranges in the world.

The fact that the beds are so near the Oyster Box means the oysters don’t take long to make their journey from beach to plate. Our oysters are supremely fresh.  We serve 38,000 oysters a year to our guests so with daily deliveries they don’t sit around long either once they arrive at Oyster Box in St Brelade’s Bay. Jersey oysters are exported all over the world to France, Benelux, Dubai and the UK but the best place to eat them has to be in Jersey.

We always think Jersey oysters taste best natural; on ice with a squeeze of lemon and shallot vinegar. But our hot oysters are equally popular for those that don’t like them raw or want a change from their usual 6 or 9. Our current menu has our new Spicy chorizo butter and lime-grilled oysters and our traditional Oysters with Champagne butter sauce, which we just can’t take off the menu as they are so popular.

Oysters are a bit like marmite,  in that people tell us they love them or hate them but we rarely find someone who hasn’t eaten oysters before who tastes a Jersey oyster and isn’t converted.  It’s not just their freshness that wins people over but also how we work hard with our suppliers to choose the right size and shape. And then they need carefully shucking and preparing to ensure that perfect oyster which zings with a taste of the sea. It’s hard to find a better oyster.