Our Product & Suppliers 

Oysters: Crassostrea Gigas

What is an oyster?

Oysters are shellfish found in the coastal waters of the world's oceans.  They have been gathered and enjoyed raw and cooked for centuries the world over. Oyster beds were once in abundance and provided nutritious and much needed sustenance for sailors and early coastal settlers. Before over fishing and pollution dramatically diminished oyster stocks, they were considered a poor man's food. Today oysters are considered a delicious delicacy, particulary enjoyed on special occasions.


There are many different types of wild and farmed oysters. Nowadays in the UK, the most widely found are the Crassostrea Gigas, commonly known as the Pacific or Japanese Oyster. 

An extremely healthy aphrodisiac!

Oysters are famous for their aphrodisiac properties due to their high levels of zinc. Although this remains unproven, legend says that Casanova used to eat 40 oysters a day!

As well as zinc, oysters are rich in protein and amino acids and low in carbohydrates. Other health benefits include a host of vitamins; A, B2, B12, B3, B6, D, E and minerals such as copper, magnesium, calcium, phosphorus, potassium, iodine and sodium. 

Size matters!

Oysters can be enjoyed in many different sizes. Each size preference depends on your personal taste.

The Oysterman Events usually shuck medium size oysters which are between 60gr and 80gr (Nº3), we believe this to be the most appropriate size to accompany canapés and aperitifs.

The Oysterman & Loch Fyne Oysters

Locally sourced Scottish oysters

from Loch Fyne



We source our oysters from Loch Fyne Oysters.  Loch Fyne Oysters are farmed and sorted at the head of Scotland's longest sea loch, Loch Fyne. The oysters here have a refined texture and delicate flavour of the sea. Fresh water running down from the hill streams run into the loch and mix with the sea water, giving a slightly less salty, sweetinsh flavour to the oysters. We believe them to be the ideal oysters to accompany a drinks reception or canapés.


As well as oysters from their own farm, Loch Fyne Oysters also work with smaller, local oyster farmers on the west coast and islands of Scotland where the cold, clean and clear waters produce some of the finest oysters and quality seafood in Europe.


Scottish oysters are always in season as the waters around Scotland rarely rise above 18 degrees Celsius, ensuring constant fresh growing conditions all year round.

Iberian pigs.jpeg

Jamon Ibérico: A bit of History

Jamón Ibérico (Iberian Ham) refers to the breed of pig. Jamón Ibérico has a long and important history within the Iberian Peninsula of Spain and Portugal. The curing of Jamón Ibérico has been recorded as far back as the Romans when ham was a staple part of the local diet. When the Moors conquered Spain and Portugal the consumption of pork was prohibited; therefore, eating ham became an essential way for Christians to celebrate their culture.

Curing meats and fish with salt is an ancient tradition in Spain as a  means of preserving food. The curing of Jamón Ibérico has evolved from a simple process into somewhat of an art, where salt, time and the cool Iberian mountain air transforms the ham into the finest ham product in the world.

Pata Negra!   Aka: Black Hoof

A taste of the very best Jamón Ibérico (Iberian Ham) available is an easy way to change anyone's appreciation of Spanish cured ham. It has an intense slightly smokey flavour and a delicate soft texture; this Jamón Ibérico melts in your mouth. The fat on the Jamón Ibérico has a gentle milky texture which contrasts with the rich meat perfectly. This texture and aroma is created by the diet and long careful raising of the Iberian Pig. 

'Pata Negra' in Spanish translates as 'Black Hoof' which describes the hoof of an Iberian pig. The nail of the hoof is famously black. Nowadays, the term 'Pata Negra' is used to describe the finest of all Iberian Ham, the Holm Oak Acorn Fed Iberico Ham which is identified by a 'Black Label'.  A top tip for making sure you get the best 'Pata Negra' is to inspect the hoof itself. A really good Iberian Ham's hoof should be chipped, marked and damaged, This is proof of the amount of freedom the animal has had during its rearing. Lots of exercise is very important for the taste and texture  of the 'Pata Negra'.


Our Suppliers

We work with several different suppliers who specialise in the finest Spanish cured meats.

These guys know what they are doing. You are in good hands!

Caviar...  Coming Soon!