September Newsletter

Published by admin on September 15th, 2014

This year’s winter offers are returning on Wednesday 1st October with a fantastic trio of options, £10 for 1 course, £12 for two courses and £14 for three courses. And we will be open during October from 12 noon until 9pm. Winter opening hours start on Saturday 1st November
Monday to Saturday 12-3pm, 6-9pm, 12-3pm on Sundays and closed on Sunday evenings.

Hello Shackers,

August has been sublime with beautiful weather and lots of you returning to the Shack and many more new Shackers! It is always great to catch up and see so many of you over this period of time. We were delighted that the Duchess of Cornwall came back to have supper here with some family friends and her son, Tom Parker Bowles, who mentioned us in despatches in the Event magazine for the Mail on Sunday. Thanks Tom, it was lovely to welcome you all here again.

Also, we are absolutely delighted to say that the AA have awarded us One Rosette and the Good Food Guide has included us in their ‘Local Gem’ section “recognizing those perfect neighbourhood eateries that we all wish we had on our doorsteps”! Thank you to all you Shackers for your support, without you we could not be what we are.

The Oyster Shack is very happy to announce that we have a new Head Chef, Andy Richardson, who joins us from the River Cottage Canteen at the Royal William Yard, Plymouth. Andy worked here a couple of years ago and left to go to River Cottage, so we welcome him back with open arms and are thrilled that he has agreed to take up this position. We are looking forward to his Shack inspired dishes, ideas and offers for the winter and his expertise in the kitchen.

Martin Benjamin, our Head Chef since 2013, has moved on from the Shack to fulfill his life’s ambition and open his own restaurant in Plymouth. We wish him the best of luck in his new venture and thank him for all the hard work and professionalism that he has shown us over the time he has been at the Shack.

We have been knocking walls down!! We have installed a new biomass fireplace behind the till which will be far more eco friendly and also joins together the express area with the main restaurant. We will post some pictures on Twitter @theoystershack and our Pearls of Wisdom blog on the website for you.

Our “Oyster Shack at Home” outside catering service is picking up speed with the Paella and Buffet menu being the most popular. We would love to tailor an event to your individual requirements, whether it be a large or small party, we can pack chests for you to serve, bring your meal and staff to cook and serve it or just hire you the paella pan for you to cook your own. We have just cooked an enormous paella and provided a buffet with lime & chilli prawns, roasted vegetable couscous and lots of other salads for a Garden Party in Kingston for 150 guests which was great fun. Give us a ring on 01548 810934 and speak to Amie or Vicki or send an enquiry to events@oystershack.co.uk 

If you are going to Plymouth’s Seafood Festival on Saturday & Sunday 27th & 28th September, come and find us, we will be there serving up the Shack’s best lobster rolls, crab soup and crab claws, oysters and other delicious things.

Coming soon – Shack Cookery Demos – spend a couple hours with our Head Chef, Andy, learning new skills preparing and tasting seafood dishes with an intimate group of 20. Limited spaces – dates to be released soon.

Facebook page – The Oyster Shack Bigbury

Instagram – @theoystershack

Twitter – @theoystershack

Daily Tide Times are posted on facebook & Twitter at 7.30am every day

The Crew look forward to seeing you at the Shack very soon,

Chris & the Crew

25 years serving Devon’s best seafood!

 

Shackberry Gin

(Serves 6)

Ingredients:
A large handful of fresh mint sprigs (keep 6 for garnish)
24 cucumber slices (keep 12 slices, 2 for each tumbler)
150g fresh blackberries (keep 12 back for garnish)
Juice from 3 limes + 6 wedges for garnish
8 tsp muscovado sugar
150ml Hendricks gin
150ml Soda water
Crushed ice

Preparation Method:
1. Put 6 tumblers in the fridge to cool

2. Place first 5 ingredients in a large jug.   Gently press mint leaves, cucumbers, and blackberries against side of the jug with a wooden spoon to release flavors. Stir in the gin and soda water.

3. Place your tumblers on a tray, fill with crushed ice and pour cocktail over the ice.

4. Garnish with cucumber slices, fresh blackberries, lime wedges and mint sprigs.

With the lovely blackberry season in full flow, this cocktail captures the real taste of autumn fruitfulness and making 6 at a time ensures that it is enjoyed with friends!!

Happy sipping!

 

Fillet of Cod & Mussels with Caponata

(Serves 2)

Ingredients:
2 x 180g Cod Fillets
6 Mussels
2 medium courgettes, finely diced
1 medium aubergine, finely diced
3 mixed peppers, finely diced
3 red onions, finely diced
2 cloves garlic, finely chopped
1 tin chopped tomatoes
4 plum tomatoes de-seeded, diced
30g capers
Few leaves basil chopped
Few leaves parsley chopped
Salt and pepper

Preparation Method:
Pre-heat oven to 180º or Gas Mark 4

1.  In a hot frying pan, fry off the courgette and aubergine in a little olive oil, when browned, remove from the pan and place in a saucepan.

2. Return the frying pan to the heat and add the peppers, onion and garlic and cook until soft but not browned, remove from heat and add to the other vegetables in the saucepan.

3.  Add the tomatoes and the mussels or clams to the saucepan and cook on a low heat for 4-5 min until all the ingredients are well combined, the sauce has slightly thickened and the mussels/clams have opened.

4.  Place the fillets of cod (or the fish of your choice) into the hot frying pan and cook for 3 minutes skin side down, turn over and cook for a further 5 minutes in the pre-heated oven.

5. When ready to serve add the remaining ingredients and freshly chopped herbs  to the saucepan and season to taste.     To serve, divide the caponata into two large warmed bowls, put a fillet of fish on the top and garnish with a slice of lemon and a sprig of parsley.

This is a great end of summer treat either served with simple grilled fish or just tossed with some pasta and fresh mussels or clams.

Enjoy with a nice glass of chilled white wine!

Andy Richardson
Head Chef

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August Newsletter

Published by admin on August 1st, 2014

Hello Shackers,

To celebrate our 25th anniversary we have just designed a new Desserts menu and the logo at the top looks amazing. The main menu remains the same and includes all your favourites such as Salcombe lobster, crab, mussels and our delicious fish dishes, but when you come to choose your dessert we have a delightful choice on a separate menu for you.

This summer so far as been fabulous, the weather and the ambience here at the Shack is exactly the same as the Mediterranean. No need to go abroad, to fight with airport queues or foreign languages, just holiday down here, drive across the tidal road at low tide, up the green and shady lane to the Shack and experience the relaxed and unique atmosphere, eat the freshest local seafood and toast friendship together.

Our “Shack at Home” outside catering service is picking up speed with the Paella and Buffet menu being the most popular. We can tailor an event to your individual requirements, whether it’s an outdoor buffet or indoor dinner party, we can pack picnic chests for the beach or just hire out the paella pan for you to cook your own. Give us a ring on 01548 810934 and speak to Amie or Vicki.

If you are looking for a Front of House position or a job in our kitchen, we would be delighted to hear from you. Give us a ring with your CV on 01548 810876 and speak to myself or our Restaurant Manager, Joe and have a chat about any vacancies we might have coming up.

Old Bay are celebrating their 75th year, this fantastic seasoning is on all our tables and is a great compliment to any seafood. If you haven’t tried it, next time you visit us we highly recommend you try it with the calamari, prawns or crab. We import this delicious spice from America, but it is available to purchase from us.

Or if you prefer to organise a voucher for your loved ones, family, friends or just as a thank you, we can easily arrange one to the value of your choice and post it on with your personal message.

Also, Charlotte, our Pastry Cook, is brilliant at making, designing and decorating cakes, so if you have an event here and you want to have a special cake made, she would be very happy to design one for you.

For our latest news, menus and foodie photos, check out our Facebook page – The Oyster Shack Bigbury, follow us on Instagram – @theoystershack or Twitter – @theoystershack.
Daily Tide Times are posted on Facebook & Twitter at 7.30am every day.

Don’t forget to book a table during the summer season to avoid disappointment,

The Crew is looking forward to seeing you at the Shack very soon,

Chris & the Crew
25 years serving Devon’s best seafood!

 

Hugo

Ingredients:
30ml Fiorente Italian Elderflower Liqueur
100ml Prosecco
Splash of Soda
Crushed mint leaves

Preparation Method:
Fill a large wine glass with ice cubes, add the crushed mint and then pour the Fiorente over the top.

Add the Prosecco and top up with soda

This is one of our most popular and easy to make cocktail!

Try one at home, you will love it!

Enjoy!

Joe Pinder
Restaurant Manager

 

 

Shack Mixed Grill with Tomatoes & Samphire

(Serves 4)

Ingredients:
4 Equal portions of each fish
(eg. Trout, Monkfish and Bream)
8 cooked Crevettes
16 cooked Shell on Prawns
4 Tomatoes, cut into wedges
120g Samphire, washed & trimmed
10ml cooking oil
Salt & pepper
Wine wine
50ml Fish stock
20g butter
Pinch of mixed herbs

Preparation Method:
To cook the fish, preheat a frying pan to a high heat, oil the fish fillets on both sides and season with salt and pepper. Pan fry for approximately 2-3 minutes on each side. Remove from the heat and keep warm.

Preheat a separate frying pan and add the tomato wedges, fish stock, butter, mixed herbs and samphire and bring to the boil. Season to taste and then add the crevettes and shell on prawns and cook for 2 minutes.

To serve, place the tomato and samphire in the middle of a large dinner plate, reserving the juices. Place the fish on top and the seafood around the fish. Drizzle with remaining pan juices.

This mixed fish grill is a truly delicious example of fish and seafood at its best.

Happy eating!

Martin Benjamin
Head Chef

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July Newsletter

Published by admin on July 1st, 2014

Dear Shackers,

At The Oyster Shack we have just celebrated 25 years serving Devon’s best seafood! I have been here for 10 of those years and we decided tohave a fantastic party! Chef laid on a delicious buffet, the sun shone and we had a brilliant cake made by our Pastry Chef, Charlotte which was ceremoniously cut. A great time was had by all. It’s always amazing to hear how many incredible memories and stories are wrapped up at the Shack, If you have any old Shack photos we would love to see them.. Here’s to the next 25 years! Thank you all of you, we couldn’t have done it without you.

The Shack Birthday coincided nicely with the 25th Bigbury Fun Run on 28th June. All of the runners had Tshirts with the Oyster Shack logo emblazoned on the front.

We’d like to thank Dane for giving us the opportunity to sponsor the event.

The Oyster Shack is now able to offer an outside party catering service. If you are thinking of having a celebration at home and want a taste of the Shack we would be very happy to come and meet you to discuss your requirements and provide a quote. The menus can be designed to your individual requirements and we can provide wine from our extensive wine list if you wish. We also hire out our gigantic Paella pan which will serve up to 80 guests and we can pack picnic chests for your party. We recently provided canapés for a Livewire charity event at Antony House and Chef sent out four enormous picnic chests to another private event. Give us a call on 01548 810934 and speak to Amie or Vicki.

Jobs are always available for the right chef or front of house crew, so if you are looking for a position at the Shack ring the restaurant and speak to me or Joe with your CV.

For any of our gifts just ask one of the crew or give us a ring with your requests. We have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons all in stock. Or if you would prefer to organise a voucher, we can arrange one to the value of your choice and post it on.

For our latest news, menus and foodie photos, check out our Facebook page – The Oyster Shack Bigbury, follow us on Instagram – @theoystershack or Twitter – @theoystershack.
Daily Tide Times are posted on Facebook & Twitter at 7.30am every day.

Don’t forget to book a table during the summer season to avoid disappointment.
The Crew is looking forward to seeing you at the Shack very soon!

Chris & the Crew
25 years serving Devon’s best seafood!

PS. We have just had our “staff training” evening at Bigbury beach where 25 crew members kayaked and paddleboarded round Burgh Island. The sun was shining, the sea was flat calm and we had a brilliant time on the water. Many thanks to Matt & Harry at Discovery Surf School.

Here’s is the evidence!

 

Bigbury Breeze

Ingredients:
50ml Plymouth Gin
10ml Chambord Raspberry Liqueur
100ml Apple Juice
Ice & lemon

Preparation Method:
Fill your cocktail shaker with crushed ice, pour in the ingredients and shake well

Strain into a tumbler filled with ice cubes and add some raspberries, blueberries or blackberries

Garnish with a wedge of lemon

This easy to make cocktail is perfect for the long summer evenings thinking of the Bigbury Oyster Shack!

Enjoy!

Joe Pinder
Restaurant Manager

 

Panfried Scallops with Butternut Puree & Samphire

(Serves 4)

Ingredients:
3 large scallops per person
(cleaned & de-roed)
50g Samphire
50g Butter
10ml cooking oil
Salt & pepper
1 Shallot, peeled & sliced
1 small Butternut Squash
20ml double cream

Preparation Method:

For the Butternut Puree, melt half the butter in a saucepan and add the sliced shallot. Peel, deseed and slice the butternut squash and add to the saucepan and cook for 5 minutes stirring occasionally. Add the cream and continue cooking until butternut slices break down. Put into a blender and blitz thoroughly, season to taste and keep warm.

To cook the scallops, preheat a frying pan to a high heat, oil the scallops on both sides and season with salt and pepper. Panfry for approximately 2-3 minutes on each side. Remove from the heat and keep warm.

To cook the samphire, heat a small saucepan over a medium heat. Melt the remaining butter and add the washed samphire. Cook for 1-2 minutes, stirring gently until it turns a vibrant green.

To serve, spoon the butternut puree onto a warm plate and place the samphire alongside, adding the scallops on top.

The samphire is only available for such a short time and is a beautiful salty taste of the sea to accompany scallops combined with the sweetness of the butternut puree. This is an easy-to-cook, melt-in-the mouth meal to remind you of The Oyster Shack!

Happy eating!

Martin Benjamin
Head Chef

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June Newsletter

Published by admin on June 1st, 2014

Dear Shackers,

May has been a month of wonderful sun and dreadful rain, the weathermen always say that it is the gateway to summer!! I hope they are right and as “the oak came out before the ash, we are in for a splash” this summer. Lunches have been outside every day, but the evenings are still a little bit chilly.

This year the Oyster Shack has been going for 25 years and I have been here nearly 10 of those years! How time flies when you are enjoying yourself!

We are delighted to say that in order to celebrate our joint 25th anniversaries, we are sponsoring the T shirts for this year’s 25th Bigbury Fun Run on 28th June. It is a hugely popular event and attracts a large entry from locally and further afield. We wish all the runners good luck and hope that everyone raises lots of money for their charities. We have been asking the crew if any of them would like to run with no-one coming forward so far, but we hope to have a representative!

Our Sn’ Happy Hour with 25% off all shellfish is continuing between 4 and 6 pm on weekdays only (excluding Bank Holidays Mondays) until 30th June inclusive. This has been a great offer and it is lovely to see so many of you taking up the opportunity.

We are definitely still looking for great Chefs of all levels, and full time Front of House Crew, so if you know of anyone who is looking for a job and can start immediately, please get in touch. Due to our location, they will have to have their own transport and be prepared to work to our shift pattern which includes evenings and weekends.

In addition to our Fishmonger take home menu, we are offering a party catering service if you are thinking of having a celebration at home and want a taste of the Shack, we can provide you with a bespoke menu and arrange the event for you. From a small dinner party in your dining room to a marquee event for up to 100 guests, we are happy to come and meet you to discuss your requirements and provide a quote.

Our Fishmonger menu is on the website, so if you would like us to pack up an order ready for you to collect, please give us 24 hours notice and we will be happy to supply oysters, mussels, crab, lobster or a Shack fish pie.

And don’t forget our gift vouchers which make wonderful presents for friends and family occasions. Just give us a ring with the amount, the message and where you would like it to be posted and we will do the rest. Also, for sale we have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.

We are now open 7 days a week from 12 Noon until last orders at 9pm until the Autumn, but it would be advisable to book a table during the spring and summer months to avoid disappointment.

The Crew is looking forward to seeing you at the Shack very soon,

Chris & the Crew
25 years serving Devon’s best seafood!

 

Long Island Spiced Tea Cocktail

25ml Plymouth Gin
25ml Bacardi
25ml Tequila
25ml Vodka
25ml Triple Sec or Cointreau
25ml freshly squeezed lemon juice
25ml Sugar syrup
Cola

Put all the ingredients into a highball glass filled with ice cubes and top up with Cola, stir well and garnish with a slice of lemon. The alcohol level is very high, so treat with care!

It has a mixed history, one story is that it was invented in the 1920’s by a community called Long Island in Tennessee and the other story is based on a cocktail competition entry for a contest in 1972 at the Oak Beach Inn on Long Island.

Whatever the history, drink it slowly and enjoy it while you can remember! Two of these will give you instant memory loss!!

Happy sipping,
Chris & the Crew

 

Whole Roasted Bream with Fennel & Apple Salad

1 400g bream per person
Thin slices of lemon
10ml olive oil
Salt & pepper

For salad:
1 Fennel bulb, thinly sliced
1 Pink Lady apple, thinly sliced
2 tablespoons of mayonnaise
Cracked pepper

Preheat oven to 180 degrees.
Ask your fishmonger to scale, gut and defin the bream. Make three shallow cuts into each side of the bream and insert a slice of lemon in each. Coat the bream with olive oil and season well.
Place bream on a greased oven dish and cook in the oven for 10-15 minutes.

While the fish are cooking, combine all salad ingredients in a bowl and mix together well, season to taste.

When the fish are cooked, serve with a good helping of the salad.

The bream and the salad compliment each other beautifully, with the taste of the sea and the tangy crispy apple and fennel.

Happy eating!
Martin Benjamin, Head Chef

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May Newsletter

Published by oystershack on May 1st, 2014

Dear Shackers,

I hope you all had a wonderful Easter break. We were really busy and so pleased to see lots of Shackers and meet new ones as well.

During the Easter break we had an 82nd birthday, a 10th birthday and a marriage proposal amongst other great Shack events! We served over 900 oysters, 110kgs of Mussels and we lost count of the number of Lobsters, there were at least 95!! Plus 12 Fruits de Mer a day over the 4 days! Beautiful fresh seafood! You simply will not get a better, fresher plate of deliciousness in South Devon!

The new awning is up, the tables are laid and we are serving lunches outside in this beautiful sunshine!! The best kept secret is back out in the open!!

We are now open 7 days a week from 12 Noon until last orders at 9pm until the Autumn. It would be advisable to book a table during the spring and summer months to avoid disappointment.

We have some fantastic offers for May; our SET MENU with 2 courses for £12 and 3 courses for £14 runs on weekdays only (excluding Bank Holiday Mondays) from 23rd April to 23rd May inclusive.

And our Spring Happy Hour with 25% off all shellfish is between 4 and 6pm on weekdays only (excluding Bank Holidays Mondays) from 23rd April to 30th June inclusive.

We nearly always have positions available for great Chefs of all levels, together with personable and fun front of house Crew, so if you know of anyone looking for a summer job please get in touch. Due to our location, they will need to have their own transport and be prepared to work to our shift pattern which includes evenings and weekends.

Our Fishmonger take home menu is on the website, so if you would like us to pack up an order ready for you to collect, please give us 24 hours notice and we will be happy to supply oysters, mussels, crab, lobster or a Shack fish pie.

Thank you again so much for putting money in the envelopes for the Fisherman’s Mission on our restaurant tables. The support is so appreciated. Also, if you are an avid Masterchef watcher, you can find out more about sourcing sustainable fish and shellfish. Go onto the bbc.co.uk/masterchefwebsite and have a look, it is full of fascinating facts and information about where in the world fish come from, what is the best time of year to eat them and lots more.

Don’t forget about our gift vouchers – theymake wonderful presents for friends and family occasions. Just give us a ring, tell us the amount, the message and where you would like it to be posted and we will take care of the rest. We currently have a number of things for sale including Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.

The Crew is looking forward to seeing you at The Shack very soon!

Chris & the Crew
25 years serving Devon’s best seafood!

 

Shack Swizzle Cocktail

Ingredients:
30ml Plymouth Gin
25ml freshly squeezed lemon juice
15ml ginger & lemongrass cordial
Sparkling water*

Preparation Method:
Put the gin, lemon juice and cordial into an ice filled cocktail shaker, shake well and then strain into a Martini glass. Garnish with a slice of lemon.

*If you want a long refreshing drink, strain the contents of the cocktail shaker into a highball glass filled with ice and then top up with sparkling water. Garnish with a sprig of mint and a slice of lemon.

Chef’s Tip:
To make your own ginger & lemongrass cordial, put a handful of peeled and thinly sliced ginger and 2 finely sliced sticks of lemon grass that have been bashed flat into 10ml of water with 4oz sugar and the juice of a lemon. Bring to the boil and leave to simmer for half an hour. Leave liquid to cool and then strain into a jug. Cover and place in the fridge until required.

 

Fillet of Wild Sea Bass with Wild Garlic Pesto Couscous & Pan Fried Cherry Tomatoes

Serves 4

Ingredients:
200g sea bass per person
200g couscous
12 halved cherry tomatoes
Chopped parsley

For pesto:
Handful of wild garlic leaves thoroughly washed
250ml vegetable oil
10g toasted pinenuts
1 tbsp grated parmesan
Salt & pepper to taste

Preparation method:

Combine all ingredients in a blender and blitz until smooth, season to taste.

Bring 400ml of water to the boil, pour over the couscous and leave for 5 minutes. Combine pesto and couscous together and season to taste.

Place sea bass fillets on a greased dish, lightly season with salt and pepper and place under the grill for 4 minutes each side.

Fry the halved cherry tomatoes in a little oil until softened.

To plate, place a spoonful of wild garlic couscous in the centre of each warmed plate, place the fillet on top and garnish with cherry tomatoes and pan juices. Sprinkle with chopped parsley.

This is a truly delicious taste of spring with the wild garlic leaves infused with the freshness of the sea bass. It is very quick and easy to cook and I know you will love it.

Happy eating!
Martin Benjamin, Head Chef

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Shack Special Offers in May & June!

Published by oystershack on April 17th, 2014

 

 

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April Newsletter

Published by oystershack on April 1st, 2014

SUMMER OPENING TIMES: 12Noon until last orders at 9PM, 7 days a week

Dear Shackers,

“Keep your face always toward the sunshine – and shadows will fall behind you” this lovely quote is from Walt Whitman.

Thank heavens the weather seems to have dried up and the sun has been out which all bodes well for a great spring and summer! And we are now open 7 days a week from 12 Noon until last orders at 9pm and the orange sail is being put back up outside so we can get the tables and chairs organized for al fresco lunches. Can’t wait for the Easter holidays!!

We had a fantastic time in March with our Happy Hour between 6 – 7 pm. We were very busy serving our new Steak & Lobster platter for only £15 with fries and Bearnaise sauce. Due to this success, watch out for our new Happy Hour idea throughout May! More details to follow in the next Shack Splash.

Joe, our Restaurant Manager, designed a delicious Cocktail for St Patrick’s Day called the ‘Lucky Leprechaun’ which was a cool mixture of Bacardi, Midori and Malibu over ice cubes, topped up with Pineapple juice. It really made you feel spring-like, was a beautiful green colour and tasted so fresh. Watch out for more of Joe’s Shack Specials, he loves concocting new Cocktails. This months ‘Raspberry & Thyme Smash’ is certainly one to make at home!

It’s that time of year again when we are looking for some new Crew members. If you are looking to join a great team and want to work in a vibrant and well established Restaurant, please give Joe (Restaurant Manager) or Martin (Head Chef) a buzz on 01548 810876 or send over your CV to bigbury@oystershack.co.uk. We have positions available for great Chefs of all levels, together with personable and fun front of house Crew. Due to our location, you will need to have your own transport.

Want a taste of the Shack at Home? Our Fishmonger Take Home Menu is on the website, so if you would like us to pack up an order ready for you to collect, please give us 24 hours notice and we will be happy to supply oysters, mussels, crab, lobster or a Shack fish pie.

During the winter our £12 & £14 menus were a great hit. We are delighted that so many of you watch out for our offers and bring your friends down for a meal. It is wonderful value and loved by you all. Next winter we will invent another delicious menu offer.

Thank you so much to all our Shackers who put money in the envelopes for the Fisherman’s Mission on our restaurant tables. The support is needed more than ever following the dreadful winter storms which have damaged so much fishing equipment and prevented the boats from going out.

We would like to invite you to nominate The Oyster Shack in the Waitrose Good Food Guide Readers Restaurant of the Year award and we have postcards here to fill in or you could email editors@thegoodfoodguide.co.uk to nominate us for this Award. If you could complete the form online that would be fantastic. Perhaps we will be lucky to get enough votes to win!! And you get the chance to win a meal for two. Thank you very much!

Don’t forget our gift vouchers which make wonderful presents for friends and family occasions. Just give us a ring with the amount, the message and where you would like it to be posted and we will do the rest. Also, for sale we have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.

Thanks for read and see you all soon,

Chris & the Crew
25 years serving Devon’s best seafood!

 

Raspberry-Thyme Smash

Ingredients:
2 fresh thyme sprigs
7 fresh raspberries, divided
50ml Gin
30 ml Sugar Syrup
30 ml fresh lime juice
Plenty of ice cubes

Preperation Method:

Remove the leaves from 1 thyme sprig, place in cocktail shaker. Add 6 raspberries and mash with a muddler or wooden spoon.

Fill a cocktail shaker with ice, add the gin, sugar syrup and lime juice.

Cover and shake vigorously until cold. Strain the liquid into highball glass filled with ice cubes.

Thread 1 raspberry onto remaining thyme sprig to garnish the glass.

Happy Sipping!

Joe, Restaurant Manager

 

Moroccan fish tagine with coriander couscous

Serves 4

Ingredients:
1 red onion finely chopped
2 garlic cloves, finely chopped
2 tbsp groundnut oil
1 tsp whole cumin seeds
1 tsp ginger
1 cinnamon stick
1 preserved lemon or fresh lemon, chopped
12 green olives, stoned and roughly chopped
1 fresh red chilli, finely chopped
125ml white wine
200ml fish stock
1 pinch of saffron
500g fish, such as monkfish, gurnard or mackerel
200g mussels
100g cherry tomatoes
Enough steamed couscous and coriander for 4

Preparation method:

Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes.

Stir in the chopped chilli and cook for one minute. Add the wine and fish stock and the saffron and bring to a gentle simmer.

Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.

Serve the tagine in warmed large bowls on a bed of steamed couscous and sprinkle with freshly chopped coriander.

This delicious fish and seafood tagine has so many different flavours that come together beautifully. It is quick and easy to cook and is brilliant for supper with friends.

Enjoy your food as much as we do!

See you soon,
Martin Benjamin, Head Chef

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Staff Wanted!!

Published by oystershack on March 31st, 2014

Experienced Chef  vacancy has arisen and we are also looking for happy Front of House Crew

The Oyster Shack in Bigbury is seeking crew to join our highly motivated Kitchen and Front of House Teams.   The right candidates will need to have very high standards, be reliable and responsible team players.  Previous experience is required.and candidates must be available to work at lunchtimes, evenings and at weekends to fit in with our shift patterns.          

Very competitive rates of pay.   These are great opportunities to work in this unique and highly acclaimed seafood restaurant.   Own transport is essential due to location.

 

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March Newsletter – Happy St David’s Day!

Published by oystershack on March 1st, 2014

OPENING TIMES until 28th March are 12-3PM & 6-9PM, Mon – Sat, Closed Sunday evenings
From 29th March we will be open 7 days a week from 12 noon until last orders at 9pm

Dear Shackers,

We had a brilliant evening to celebrate the re-opening of The Oyster Shack on Friday 7th February. 60 guests braved the most awful weather to come along for a drink and a seafood nibble, which consisted of our ever popular homemade Devon Crab soup and a mini Shack Fish Pie. It was great fun and fantastic to see everyone. We might have to make this an annual event!!

Talking of terrible weather, we have been very lucky and not suffered too much from all the wind and rain that January and February threw at us. Some people have had a truly awful time and we have to hope that March will be a huge improvement and that spring will spring very soon!! We hope you haven’t experienced too many problems.

During March we are delighted to announce that we will be having a Happy Hour between 6 – 7 pm from Monday to Saturday offering a Steak & Lobster platter for £15 served with Béarnaise sauce. The lobsters come from Salcombe and the steak is locally reared in Devon. This is an unbeatable combination of food at an amazing price and is in addition to our brilliant £12 & £14 menus.

In the middle of March it is St Patrick’s Day (Sunday 16th) and so we will be adding a couple of Irish dishes to our menu to celebrate the day. And don’t forget Mothers Day on Sunday 30th March! Book early as we always get very booked up for that Sunday. The 30th is also the first Sunday that we will be open in the evening.

Our Fishmonger take home menu is on the website, so if you would like us to pack up an order ready for you to collect, please give us 24 hours notice and we will be happy to supply oysters, mussels, crab, lobster and a Shack fish pie.

We would like to invite you to nominate The Oyster Shack in the Waitrose Good Food Guide Reader’s Restaurant of the Year award and we have postcards here to fill in or you could email editors@thegoodfoodguide.co.uk to nominate us for this Award. If you could complete form with The Oyster Shack, our address (Milburn Orchard Farm, Bigbury TQ7 4BE), the reason you are voting for us, your telephone number, your name and email address that would be fantastic. Perhaps we will be lucky to get enough votes to win!!! Plus you get the chance to win a meal for two. Thank you very much in advance!

Don’t forget about our gift vouchers which make wonderful presents for friends and family. Just give us a ring with the amount, the message and where you would like it sent to and we will take care of the rest. Also for sale, we have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.

We now have a new brown sign as you approach St Anne’s Chapel, so no excuses for not finding us now!

Come and see us soon and thanks for reading!

Chris & the Crew
25 years serving Devon’s best seafood!

 

 

Shack Shamrock

A tribute to St Patrick’s Day

Makes 6

Ingredients:
1 bottle of your favourite champagne or sparkling wine
150 ml of Midori melon liqueur
Honeydew melon pieces
Caster sugar to garnish

Preperation Method:

Decorate 6 champagne flutes or wine glasses by rubbing the rim with a piece of melon, then dipping into the sugar.

Pour 25 ml of Midori into each glass, then top up with champagne. Gently stir.

Garnish with a melon ball dipped in sugar.

Happy sipping!

Joe, Restaurant Manager

 

Cajun Monkfish Tail & Crevettes Sizzle

Serves 2

Ingredients:
2 monkfish tails, skinned & trimmed
Half a dozen cooked & peeled crevettes
50g butter
Squeeze of lemon juice
Cajun seasoning

Preparation method:

Pan fry the monkfish tails in the butter and spices for 4 minutes each side, then place in the oven for 5 – 10 minutes, add the crevettes and a squeeze of lemon juice, cook for a further 3 minutes.

To serve, make sure your plates are hot, place a monkfish tail in the centre of each plate and add three crevettes on top. Pour over the spiced butter and add a lemon wedge. Serve with French beans and baby sweet corn or a green salad and some crusty bread to mop up the spicy butter at the end!!

This recipe is very easy to cook, the spices complement the fish and crevettes beautifully and makes the whole dish quick, delicious and perfect for two at the end of a hard working day!

Martin Benjamin, Head Chef

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Steak & Lobster only £15 during March!!

Published by oystershack on March 1st, 2014

            Don’t miss this amazing treat!

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