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.
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!
50ml Plymouth Gin
10ml Chambord Raspberry Liqueur
100ml Apple Juice
Ice & lemon
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!
3 large scallops per person
(cleaned & de-roed)
10ml cooking oil
Salt & pepper
1 Shallot, peeled & sliced
1 small Butternut Squash
20ml double cream
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!