Latest News

Fal Oyster Hole & Corner Magazine April 22 2017

#AlfSmythers by Alan Clarke

Massive thanks to Hole & Corner Magazine issue 4 for the article and photos... read more here

#AlfSmythers Ranger hauling in Fal Oysters by Alan Clarke

#Crinnis - Press Release 2 - Mark Apsey June 08 2015

Press Release
@OstracaCornwall #CRINNIS - Opens Tuesday 16th June 2015
Following in the sandy footsteps of Sam’s @ The Bay, a second pop up venue that has been 
constructed from a recycled 20ft shipping container has landed at Carlyon Beach for a series 
of temporary events and pop up gatherings during the summer of 2015. 
‘Ostraca’ is a pop up restaurant & bar serving fresh Cornish produce direct from fishermen and 
farmers to bakers and coffee makers, it has also been titled the “1st Camel Valley Wine Bar” 
says (Chris) Ranger - Director of Fal Oyster Ltd., designer and proprietor of the unique pop up. 
“We have known the Lindo family for many years and it’s a real honour to see the family sitting 
on our decking when we have popped up in Falmouth, Truro and now St. Austell”  
“Having spent the past 8 years supplying Fal Oysters to many top chefs we are also very 
pleased to announce our 1st guest chef on the beach is the incredibly talented Mark Apsey” 
says Ranger “[fresh out of The Idle Rocks in St Mawes] we couldn’t have a better opportunity 
to impress our guests, I can cook, but Mark is a master!” 
“The booking system is also another 1st for Cornwall. Due to the limited capacity at the chefs 
table of 8 guests (in all weathers) we need to know you are definitely coming so we can get the 
freshest produce just for you.”  
Instead of phoning and leaving just a name and number Ostraca ask you to purchase a 
voucher online (, which you then use against the menu at your reserved time. 
Currently the vouchers are just £20 for lunches and £40 for evenings. This will get you a glass 
of wine, a starter and a main, however if you are after an eight-course taster menu you can just 
pay any balance by cash or card at the end like any other restaurant. 
In lovely Cornish sunshine the staff can seat a further 24 on the decking and 60 at the banquet 
tables where they will host the ‘Pop Up Gatherings #Crinnis Feasts’ and you bring your own 
alcohol. The mini restaurant & bar can cater for more bookings and more visitors to the beach 
when other local pop ups join in for summer activities. So keep an eye on the website and 
social networking for more dates and availability as the weather improves. 
Fal Oyster Ltd. t/a Ostraca 
07807 290315 

'Shellfish BRUT' - Fal Oyster and Camel Valley BRUT September 15 2014

Exciting news... during the summer we met up with Sam at Camel Valley Wines and asked if we could sell Camel Valley Sparkling Wines with our unique Fal Oysters in our new pop up restaurant & bar - - his reply was better than we had ever hoped for as they didn't have anyone they could work with at outdoor events, festivals, weddings etc.  

Ostraca Cornish Shellfish Box is the "1st Official Camel Valley Wine Bar" - and with the new Protected Designation of Origin status for our 'Fal Oyster' - we think we have a winner on any menu with "Cornwall's reply to the French Champagne & Oyster" !

Can't wait... well then you can order online now...

Stunning Pop Up Venue - Ostraca April 21 2014

The unique Pop Up Restaurant is now available for hire - weddings, parties, private dining and social gatherings - visit for latest information and contact details

Protected Name Status - Fal Oyster November 16 2013

Finally, news of our unique wild native Fal Oyster get the recognition it deserves... Protected Designation of Origin (PDO) - covers agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area using recognised know-how

Free delivery... September 12 2013

Free delivery on orders over £50 in September 2013...

Guardian News - Shell out for this season's oysters... November 29 2012

Britain's native oysters are in decline, depriving fishermen of a living and food lovers of a wonderful treat. And the best way to save them? Eat more of them... 

 Read more at 
 Guardian News Article Susan Smillie The Guardian, Wednesday 7 November 2012 19.30 GMT