Fal Oyster - Book Release Coming Soon January 11 2014, 0 Comments


To celebrate the news that Fal Oyster is now a protected food name, Protected Designation of Origin 

To put a 'taster of what's to come' together in time for the Fal Oyster Gathering and get preorders of the book (with customers names printed inside!)

We aim to publish a 2,000 copies of a 200-300 page food & drink book, the estimated cost is £20,000



Andy McFadden's Fal Oyster Ceviche November 09 2013, 0 Comments

Marinated Fal Oyster Ceviche

juice of 1-2 limes
4 tbsp vegetable stock
1 tsp sugar
1 tsp salt
1tsp lemon vinegar
1 tsp olive oil
fresh herbs, finely chopped
6 tbsp olive oil
8 Fal Oysters
2 fennel for confit
100g Black Quinoa
50g Pearl Quinoa
100g Crème Fraiche
! bunch dill made into oil
1 lemon, for zesting

Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.

Open the oysters as close to serving as possible. Spoon the marinade over & arrange the other elements on top as you like.

It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Sprinkle with the crispy quinoa & grate the lemon over the dish. This gives a lovely perfume to the dish.

Serve immediately - the dressing 'cooks' the oyster so don't dress more than five minutes before eating as it will turn it to mush.

Cornish Native Oyster Cocktail Acapulco Style! And Seviche - Hedy Robertson Jones December 19 2012, 0 Comments

Cornish Native Oyster Cocktail Acapulco Style!! Serves 4 

120ml tomato ketchup 
1/2 - 1 teaspoon  tabasco  sauce 
1 teaspoon Worcestershire sauce 
Juice of two limes 
Pinch of black pepper 
24 fresh Cornish Native Oysters   
85 ml dry white wine 
Finely shredded lettuce 

Mix the sauces, lime juice and wine and and leave for twenty minutes. Open the oysters and scoop out with their juice. Serve on the shredded lettuce with the marinade poured over the top. 

Seviche Fish marinated in lime juice Serves 4 

1/2 lb. Very fresh fish ( any white fish or mackerel ) 
Juice of one orange 
Juice of three limes 
6 spring onions or 1/2 white onion finely chopped 
2 tbs olive oil 
2 tbs tomato ketchup 
1/2 tsp Worcester sauce 
Good splash of Tabasco sauce 
1/4 dried oregano 
1/4 tsp salt 
1/4 tsp black pepper 
2 ripe tomatoes chopped 
Handful fresh coriander 
1 green chilly finely chopped 
2 ripe avocados chopped 

Cut the fish into very small pieces, pour the lime and orange juice over the fish and add the onions, stir and leave in a covered bowl in the fridge for at least 3 hrs or overnight. The fish will change colour and become white. One hour before serving add the remaining ingredients and return to the fridge. Serve with dry crackers

Cornish Native Oyster, Cornish Game Venison & Skinners Ale Pasty - David Trewin October 26 2012, 0 Comments

500g Cornish Game Venison shoulder, chopped 
 salt and freshly ground black pepper 
50ml/2floz vegetable oil 
90g smoked bacon, cut into large lardons 
 80g onion, chopped 
80g carrots, peeled, cut into batons 
1 garlic cloves, peeled, chopped 
80g baby button mushrooms 
15g/1oz plain flour 
250ml Skinners Pennycomequick or Cornish Knocker 
1 litres Chicken Stock 
1 large bouquet garni (bay leaves, parsley and thyme) 
1 tbsp wholegrain mustard 
1 tsp tarragon, leaves only, chopped 
12 Cornish Native Oysters, shucked 
250g ready-rolled puff pastry 
1 free-range egg beaten together with a pinch of salt 

 Dave Trewin, Samphire Restaurant, Arwenack Street, Falmouth Cornwall

Steamed Cornish Native Oysters - Fiona Were September 16 2012, 0 Comments


Fiona Were cooks Steamed Cornish Native Oysters for Matt Baker
Photo: BBC Country File

BBC Country File Recipe by Fiona Were - Greenbank Hotel

(serves two as a starter)

You will need:

6 live Cornish Native Oysters
1 old metal tray for smoking
1 rack to fit on top of the smoking tray
Foil to cover the tray
2 handfuls Smoking chips -oak works well
2 Tbsp Loose leaf tea, such as Earl Grey
1 tsp Coriander Seeds
1 tsp Fennel Seeds
Rock Samphire (see below)
Pink Peppercorn and Horseradish dressing (see below)
Portable gas stove or barbeque
1 small saucepan
1 foldaway table
1 table cloth
Rocks to secure table cloth from strong gusts of wind
1 Oyster knife
Plates & Cutlery
Small mixing bowl
Champagne Glasses
Polgoon Aval

Pink Peppercorn and Horseradish Dressing
1 tsp pink peppercorns, soaked in a little water to soften
1 tsp finely chopped shallot
1 tsp finely grated horseradish
A couple of fine gratings of lemon zest
juice from half a lemon
2 Tbsp Olive or Rapeseed Oil
A grinding of black pepper

Simply mix ingredients


1. First, prepare your smoking tray, by scattering in the smoking chips and then the tea leaves.
2. Scatter over the coriander and fennel seeds.
3. Place the rack over the top of the smoking tray
4. Carefully open the oysters using an oyster knife, giving it a little twist as you prise the shells open.
5. Remove the flat shell of the oyster and set aside. Using a small knife, separate the oyster flesh from the bottom shell, but keep it in the shell along with the juices.
6. Place the oysters on top of the rack on the smoking tray and then cover with foil, sealing the foil around the edges of the tray.
7. Ignite the gas stove and place the smoking tray on top of the hob.
8. It will not take long for the smoker to start working. Once you can smell smoke, smoke the oysters for about 3 minutes, then remove from the heat and set aside.

Smoked Cornish Native Oysters & Primrose Herd Ham Hock Terrine with pickled Kohl Rabi - Fiona Were September 16 2012, 0 Comments

Falmouth Oyster Festival Recipe by Fiona Ware - Greenbank Hotel

Serves 10 to 12 as a starter

For the Terrine you will need:
3 Primrose Herd Ham Hocks, soaked in cold water for a couple of hours
12 Cornish Native Oysters
1 Carrot
1 leek
1 onion
1 handful of thyme
1 bay leaf
2 tsp pink peppercorns, soaked in cold water over night
1 Handful of Finely Chopped Parsley
Method (the night before..)
Put the ham hocks into a saucepan and cover with fresh water. Add the roughly chopped vegetables, thyme and bay leaf, then put over medium heat and bring to the boil. 

Lower the heat and simmer until tender. This will take 2 to 3 hours
Remove the ham hocks from the 'stock' and set aside to cool, until they are cool enough to handle
Strain the stock and then reduce by two thirds. Pass through a fine sieve lined with muslin. Cool then refrigerate, until the next day
Pick the meat from the ham hocks and chop. Place in the fridge, covered and save for the next day

The following day: 

Shuck your oysters and set them in the half shell, flesh side up, over a rack, set above a roasting tray with a handul of smoking chips and 1 tbsp of tea leaves in the base of the tray.
Cover with foil and place over high heat until smoke starts to seep out from under the foil. Turn the heat down and smoke for about 4 minutes. Set aside to cool.
Take the fat off the top of the set ham stock and place in a saucepan. If it has not set solid, soften 2 leaves of gelatine in cold water. ~
Add any liquor off the smoked Cornish Native Oysters to the ham stock, then place over low heat to melt. Check the seasoning. Once the stock is hot, add the softened gelatine, if you need to, stir to melt then cool to room temperature
Mix the chopped ham hock meat with the chopped parsley and pink peppercorns
Line a terrine mould with cling film, or use small dariole moulds if you prefer
Place half the ham hock mix into the mould, then layer a row of the smoked oysters down the middle. Top with the rest of the ham mix
Pour over the ham stock to cover then set in the fridge until cold and set solid.
To serve, cut into slices and accompany with pickles and rustic bread. I would recommend pickled purple Kohl Rabi, a fresh Green Tomato dressing and some Watercress.

If you would like to try Cornish Native Oysters, we regularly feature them on our daily changing dinner menu,  or you can contact Chris Ranger direct

Happy cooking!