Oban’s very own ‘Oyster Lady’, Judith Vajk, is offering guests a new foodie experience to learn all about oysters on the Argyll coast.
Have you always wanted to learn how to shuck an oyster? Or do you need to improve your shucking skills? Guests are now being offered a unique behind-the-scenes look to discover more about how oysters grow from tiny spat to delicious edible treats in the crystal clear, tranquil waters of Loch Creran.
Loch Creran has been the location of the Caledonian Oyster Company beds for 30 years and Judith and her son, Angus (above), have decided to branch out to offer this new tourist experience, offering guests the opportunity to learn more about farming oysters.
And, if you have an appetite for more bivalves, book a table at The Pierhouse Hotel & Seafood Restaurant nearby in Port Appin, where Judith’s oysters are a permanent fixture on the menu.
Michael Leathley is the head chef and was named Scotland’s ‘Chef of the Year’ earlier this year.
The Caledonian Oyster Company shore-based tour costs £ 42 per person and lasts approximately one hour; wellies are not essential, but guests are advised to wear sensible footwear.
At the end of the tour, guests sample a delicious oyster flight, featuring three toppings: lemon juice, Isle of Mull Seaweed Hot Sauce, and a classic mignonette sauce.
For more information or to arrange an oyster tour, email caledonianoysters@gmail.com
To book a table or stay at The Pierhouse Hotel & Seafood Restaurant, go to https://pierhousehotel.co.uk
Photographs: James Anderson (NorthColour)
