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Behind the Scenes of Oyster Happy Hour

7/22/2022

Behind the Scenes of Oyster Happy Hour

Picture the scene; it’s Friday, you’ve made your way to the Seafood Kitchen & Bar or the Old Fishmarket between 4 and 5pm, now it’s time to feast on our £1 a shuck offering that only comes around once a week. Dreamy right?

Well there’s a lot more than meets the eye when it comes to our special shellfish, so let us tell you a little bit about why the price isn’t the only reason to make the most of Oyster Happy Hour.

The molluscs we serve up to kickstart your weekend celebrations are the iconic Maldon Rock Oysters, cultivated in a 3500-acre space on the Blackwater River that flows between Hampshire and Surrey. In fact, oysters have been farmed there since Roman times, with a modern approach now guaranteeing quality inside every shell.

They’re first left to grow at a natural pace in bags to keep them protected from natural predators, then harvested after three whole years! The journey doesn’t end there though, as a trip to their state-of-the-art facility is then undertaken where they’re placed into tanks and washed with water that’s filtrated with UV lights as well as Ozone. It might seem like a lot, but it’s how we (and many others) are able to enjoy fantastic oysters all year round.

Owing to the saltiness of the marshes, and nutrients in the water too, diners can expect a distinct meatiness and flavours that have been likened to walnut and avocado, with a sweet aftertaste to finish.  

Don’t just sit here and read about it, get involved either up on Mount Ephraim or down on The Pantiles!  

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