Oyster Origins: Richard Haward’s Oyster

The wild oysters of West Mersea are under the stewardship of Tom Haward, an 8th generation oyster farmer. Just like his father and grandfather before him, Tom, has the pleasure of handpicking thousands of delicious rock oysters every week to satisfy his customers across the UK and further afield. Not to mention the often forgotten Native Oyster, the true British Oyster, when it is in season of course.

Growing oysters across 14 acres of intertidal creeks located off the coast of Mersea Island, Essex, is a one of a kind operation. For Tom it is second nature, for the rest of us we can only imagine how to grow oysters from the size of a grape to one big enough to grace your plate or at Borough Market where ‘Richard Haward’s Oysters’ have been the go to for fresh British Oysters for those in the capital.

Whether the team are out collecting on foot in the thick mud when the tide is low, or are delicately dredging the top-most layer of the beds when the water is deep enough…. There is always something to do on an Oyster Farm.

Once landed, every oyster is washed, graded and depurated to ensure it is in its best quality for when it reaches market. With the processing and packing facilities so close to the beds in which the oysters grow, be assured these oysters are as fresh as can be!