Oyster Season

Everyone knows Native Oysters can only be enjoyed during months with an 'R' in, but do you know why?

April sees Spring come into itself, and plenty of new produce is coming into season. Whilst an exciting time for Chef Nick and the team in the kitchen, our Oyster Shuckers are waving goodbye to the best bivalves our native waters have to offer, as Native Oyster season comes to an end!

Only available during months with an ‘R’ in, Native Oysters are always unavailable during summer months. They take this time to spawn and develop, meaning that we’ll be able to enjoy the fruits of their labour a couple of years down the line! This season is an important process for oyster farmers, and ensure that we’re always shucking the finest of these old beauties we can, from September to April. 

Although Native Oysters are smaller than the Rock, which is available year-round, they take much longer to grow to maturation and be at their best to eat. Some types of Native Oysters can be in the sea for up to five years, which is why their flavour is so much more complex and delicate than the Rock! 

Make the most of the last few weeks of this Oyster Season, by heading down to Mayfair and joining us at Bentley’s Oyster Bar and Grill! If you’re keen to learn even more about our favourite molluscs, join us at one of our Oyster Masterclasses, and learn the tips of the trade from the best Oyster Shuckers in London 🦪