Shack Special Offers in May & June!

Published by oystershack on April 17th, 2014

 

 

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April Newsletter

Published by admin 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 admin 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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February Newsletter

Published by admin on February 6th, 2014

We are open again!!! 7 days a week from 12 noon to 3pm and 6pm until last orders at 9pm.
Closed Sunday evenings

Dear Shackers,

HAPPY NEW YEAR FOR 2014!!!

Firstly, a quick review of Christmas and New Year’s Eve. We ended last year with a terrific New Year’s Eve party with a Moulin Rouge theme. We had black and red table decorations, the crew were all dressed up in their French outfits and Martin, our Head Chef, provided a spectacular 5 course French inspired Seafood menu all accompanied with Prosecco to herald in the New Year!! It was a huge success and we loved every minute! Thank you to those who celebrated with us.

We have had a lovely break in January, re-charging the batteries and are now rearing to go for another fantastic year at The Shack. Martin enjoyed a break in the Dominican Republic with many fishing trips and the odd cocktail or two! Joe experienced a refreshing visit to Scotland, indulging in many langoustines. I spent the majority of the month in London enjoying some great eating establishments and getting lots of inspiration. Otherwise I was in Bigbury, setting the plans for the year ahead at the Shack. (On that note please do send us any ideas you have and would love to see at the Shack. Anything from a dish you like, to an event idea you would enjoy at the Shack). I got side tracked! Other crew members went to Denmark, Sweden and Norway. Fun was had by all!!

Exciting news!…..We are delighted to announce that our £12 for 2 courses and £14 for 3 courses offer is running throughout the Spring of 2014 until the end of March. This is so popular and we are very pleased that you all like it. But if you can’t make it to The Shack, or you have friends round and you would like a taste of The Shack, why not take a look at our Fishmongers menu on the website and order something delicious. Give us a ring and we will pack it up ready for you to collect. All the cooking and serving instructions will be in the box. We have lobsters, crabs, mussels, oysters and fish pies for you to take home!

It’s coming up to that romantic time of year again. For Valentines Day we are offering a great sharing menu as part of our Daily Catch menu in addition to our spectacular Fruits de Mer platter and our favourite Seafood Hot Pot for Two. Our Valentines Day bookings are already looking busy, so do please ring us soon if you want to treat your loved one to a special and thoughtful experience.

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 sent to and we will do the rest. Also, for sale we have Old Bay Seasoning, Oyster Shack caps and embroidered Oyster Shack aprons.

We are starting the year full of excitement at the fun and experiences ahead. It’s 25 years since The Oyster Shack’s humble beginning selling oysters wholesale from the Avon river below us and having the odd (not strange!) Shackers bringing their own Wine, bread and even chairs to enjoy oysters on our now famous concrete patch. 2014 also marks 10 years since I embarked on the Shack journey. What an incredible experience and journey it has been so far. It’s been amazing to meet so many fantastic people who I regard as great friends now. Thank you so much for all your support. We will of course be celebrating these milestones this year. More details to follow.

So from Vicki, Martin, Joe, Richard, Carmen, Amie, the crew and myself thank you for a great 2013 and we very much look forward to seeing you over the course of 2014 for more great local seafood served at our unique and charming Shack.

Thanks for reading this Shack Splash! Roll on 2014 and come and see us soon.

Chris & the Crew

P.S. To celebrate re-opening you are invited to join us on Friday 7th February from 6 – 7pm for a seafood nibble and a drink on us. It would be fantastic to see you. Just ring 01548 810876 or email us at bigbury@oystershack.co.uk if you can come.

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We’re Open again!! Great 2 & 3 course offers until end of March

Published by oystershack on February 3rd, 2014
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Happy New Year!! We re-open on Monday 3rd February 2014

Published by oystershack on January 3rd, 2014

We hope you all had a very happy Christmas and New Year.    We are now closed for our annual holiday and will re-open on Monday 3rd February 2014 with our Daily Catch Menu and our fantastic £12 for 2 courses and £14 for 3 courses offer is still on and will run until the end of March!!

See you in February!

Chris & the Crew

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HAPPY CHRISTMAS!!

Published by oystershack on December 20th, 2013

Happy Christmas to everyone.   We are closed from January 2nd 2014 and re-open on February 3rd 2014.

We look forward to seeing you all again very soon.

Chris & the Crew

 

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Christmas & New Years Eve Party Menus

Published by oystershack on November 12th, 2013

Here is our Christmas Party menu at an amazing £12 for 2 courses or £14 for 3 courses.   For parties of 10 or more, the organiser eats for free!!

STARTERS

SHACK RILLETTE WITH SPICED PLUM CHUTNEY & TOAST

HOMEMADE SWEET POTATO & CUMIN SOUP

WARM SMOKED HADDOCK TART WITH MIXED LEAVES

MAINS

                  PAN FRIED FILLET OF HAKE, GREEN PEA RISOTTO & RED PEPPER SALSA                       

                                                                          MOULES MARINIERE WITH CRUSTY BREAD                                                                                 

TRADITIONAL ROAST TURKEY WITH ALL THE TRIMMINGS AND GRAVY

SIDES £3.50 EACH – SKINNY FRIES, SWEET POTATO FRIES, BASKET OF HOME

BAKED BREAD, VEGETABLES OF THE DAY, MIXED LEAVES

DESSERTS

LEMON POSSET WITH APPLE & CRANBERRY COMPOTE

A SELECTION OF WEST COUNTRY CHEESES

MINI CHRISTMAS PUDDING WITH CINNAMON CREME ANGLAISE

 

On New Years Eve we are turning the Shack into the Moulin Rouge for a brilliant party to welcome in 2014 all for just £48 each!!!    Join us for the final finale to 2013 because you Can Can!!       

We look forward to seeing you,

Chris & the Crew

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