Oyster Boy & shucking masterclass

If you are a fan of oysters, then you know the wide range of pleasures the intriguing bivalves offer. Oysters are as varied as their oceanic terroir – they can be crisp or silky, briny or sweet, ‘citrusy’ or redolent of cucumber. And no matter what the flavour or texture, they all beg for just the right wine…

Starting as a street food trader shucking oysters on a stall outside a wine bar in Columbia Road in 2012, Oyster Boy has now expanded into 3 new market stalls among many other residencies. They have a fantastic perspective on the presentation of oysters, combining street market patter with fine dining expertise. For the last 8 years, Oyster Boy has been visiting the finest of Europe’s many oyster farms, tasting the various bivalves to bring the best flavours and textures back to his London locations.

Along the way, he’s learnt the rich and varied history of oysters, the science behind their difference in flavours and the passion with which they are served worldwide. On the 20th of March, we welcome Oyster Boy for a pairing of man’s oldest delicacy with wines chosen by our sommelier team, through numerous tastings we have tried and tested over the past few weeks.

In this workshop, Members will learn the differences in oyster species and their farming methods, the different textures and tastes they possess, and the finest wines with which to pair them. Additionally, you will also learn how to professionally and safely shuck (open) an oyster yourself…

We will taste:

NV Taittinger, Prélude, Grand Cru, Brut
2015 Chablis ‘Saint Pierre’ Le Domaine D’Henri
2015 Bourgogne Blanc, Benjamin Leroux
2015 Sancerre, Les Boucauds, Claude Riffault
2013 Condrieu, Domaine Clusel Roch
2016 Riesling Kabinett, Bernkasteler Lay, Dr. Loosen

Oyster Boy has also been working with a group of Blacksmiths at Blenheim Forge to make bespoke shucking knives that will be available to Members who attend the workshop.

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