Flavour: A premium bottom cultured oyster, known for their unique bright green shell and dynamic flavour. Combines a salty vegetable taste with a lingering buttery finish.
Farming method: There are cultivated on the bottom of the bay almost like wild oysters would be. Where they are naturally overturned by the tide, which gives them deep cuts and thick shells. Hand picked with a rake, the old fashioned way.
Farmer:Chief oyster officer Charles Enman farm his lot on Murray bay Harbour.