Slow Food - Save our Forgotten Foods... September 11 2013, 0 Comments
The Forgotten Foods programme (UK Ark of Taste) travels the country collecting small-scale quality produce threatened by industrial agriculture, environmental degradation and homogenization. These products are often at risk of extinction! We raise awareness so that they may be rediscovered and returned to the market. The programme is part of Slow Food’s global Ark of Taste which aims to preserve edible biodiversity around the world.
Oyster Bedlam September 16 2012, 0 Comments
Sunday, 10th October 2010
Heaven is a bed of native oysters, British natives preferably, Irish is next best. I remember watching the contestants at the Tabasco Oyster Opening Championships shuck the season’s first ostrea edulis at Bentley’s in Piccadilly, desperately twisting their knives to unhinge these most private of molluscs. Interest in oysters is growing, with beds being revived around the British coastline. My current favourite, Cornish Native Oysters, are harvested from the sea by skipper (Christopher) ‘Ranger’ in his non-motored, sailing craft, the Alf Smythers (available online from www.cornishnativeoysters.co.uk – they travel well, by the way.) For those that find raw too much to take, try them Rockafeller-ed, grilled with butter, a puree of fresh watercress and celery, and a few drops of pernod.
Author: Rose Prince
Traditional oyster catcher wins top award September 16 2012, 0 Comments
A CORNISH oyster catcher who works on the last fishery of its type in the world to use a traditional sailing boat has won a top accolade.
Cornish Native Oysters has been named Best Fish and Seafood Producer in the Good Produce Guide, a celebration of the most delicious fresh produce found in farm shops, delis, street markets and direct from individual producers.
Christopher Ranger, who has been fishing for oysters for four years and acting as merchant for three, said he was delighted.
"It is really great to be named in the book after just a few years' trading."
"My oysters are wild oysters, not from my own oyster bed."
"We gather the oysters using sail and oar and we're the last fishery in the world to be regulated for not using machinery."
Mr Ranger, who is based at Mylor, near Falmouth, said the hand gathering made all the difference to the taste.
"We grade them by hand, we put them in our own tanks by hand and then we pack them by hand."
"There's no machinery involved at all."
"Oysters are quite sensitive little creatures and a well treated animal tastes much better than a stressed animal."
The oysters landed by Mr Ranger are sold on the internet and end up on the plate at some of the most prestigious restaurants in Cornwall and London.
France In London September 16 2012, 0 Comments
Cornish Native Oysters
Comme le savent tous les amateurs d'huîtres : l'important est la fraîcheur. Et avec Cornish Native
Oysters, vous n'avez aucun soucis à vous faire. Car vous êtes livrés dès le lendemain de votre commande !
Délicieuses : tel est le mot qui me vient à l'esprit pour décrire les huîtres Cornish Native Oysters . Élevées dans un environnement naturel près de Rivel Fal, ces huîtres plates (Ostrea Edulis) ont un goût exquis. La technique de pêche des moules et des huîtres, qui consiste à n'utiliser que des navires propulsés par des voiles et des rames uniquement, est elle aussi unique. Cela explique probablement que les huîtres aient ce goût à la fois salé (conformément aux marées), doux (grâce aux minéraux), métallique (conféré par la géologie unique des terres du Cornish), et crémeux (avec les planctons).
Et si vous avez envie de les déguster avec autre chose que le traditionnel vinaigre de vin et la sauce aux échalotes, écoutez les conseils de l'expert : « J'avais pour habitude de les manger crûes, mais récemment j'ai découvert la vinaigrette d'orange et de piment. Cela leur apporte un goût salé sans altérer leur fraîcheur ». Pour avoir moi-même essayé, je vous le recommande chaudement.
Pour passer votre commande, rendez-vous sur le site www.cornishnativeoysters.co.uk.
Vous êtes livrés dès le lendemain au Royaume-Uni, sous conditions en France.
Oysters become Christopher's world September 16 2012, 0 Comments
Western Morning News - Page 3 - Wednesday, December 30, 2009, 10:00
BATTLING the elements on Cornwall's River Fal to catch oysters couldn't be further from what Christopher Ranger used to do – working in the computer industry.
But now he has a taste for his new career, he wouldn't swap it for the world.
Mr Ranger, 34, catches oysters from his 1960s sailboat Alf Smythers, using a 500-year-old method.
Mr Ranger, from Mylor, near Falmouth, started practicing the technique last year but admits he still has a lot to learn.
The oyster catcher has lived in Mylor for four years and has a crew of two men helping him.
"We use a dredge – which is more user-friendly than it sounds – about the size of three rulers. It scoops the oysters up from the riverbed into a net behind, like a garden hoe. I am still trying to master the technique. The rest of the fishing fleet on the Fal are generally helpful in sharing their skills."
Mr Ranger is one of the youngest oystermen working the River Fal and he employs students Rupert Philips, a marine biologist, and Luke Anstiss. After catching the oysters, he takes them to his depuration unit to be purified before they travel to restaurants and hotels as far away as Lyon in France.
On life out on the water, Mr Ranger, who takes his oysters raw with a dash of lemon, said: "The worst days are when we have no wind and cannot drift with the tide. When it's blowing a gale, it's a nightmare. It's a great feeling, though, to rely on the wind and to sail."
Mr Ranger, who was raised in Portscatho, added: "I catch up to 10 bags of native oysters a week – with about 200 in a bag. This natural way is much better for the ecosystem, and they taste a lot fresher than Pacific oysters, which are farmed."
The oyster season lasts from October until March.