Oysters are nature's water purifiers. They feed by pumping water through their gills, extracting plankton and other particles for nutrition. While this process helps keep the surrounding waters clean, it also means that oysters can accumulate bacteria, viruses, and other contaminants from their environment. Depuration tanks, also known as purification or relaying systems, are designed to address this issue. These tanks simulate the oyster's natural filtering process in a controlled environment while providing an opportunity to flush out contaminants, ensuring that the oysters are safe to eat.
The depuration process involves transferring our freshly harvested oysters from our oyster layings to specially designed tanks. These tanks contain clean, filtered seawater that passes through ultraviolet light systems, which is in continuous circulation, each oyster filtering this clean seawater. The UV exposure purifies the oysters of anything which could be deemed potentially harmful to humans if consumed i.e. E-Coli, Salmonella, Vibrio.
So what does this process look like?
1. Oysters intended for human consumption are carefully harvested from our layings, which are in certified waters. These waters undergo rigorous testing to ensure they meet food safety standards. We test undepurated oysters from various areas where the oysters grow which gives confidence that the oysters we cultivate are coming from high quality and clean waters, which they do. We are in regular contact with our local authority, sending them test results. They also do independent testing of our product and of our harvesting beds with all data sent to CEFAS.
2. Once washed and graded, they go into the depuration facility, placed in tanks filled with purified seawater. The tanks are designed to replicate the oysters' natural environment, allowing them to filter and feed.
3. The tanks are equipped with systems that continuously circulate water, replicating the natural flow that oysters experience in their habitats. This constant circulation helps oysters expel contaminants as they feed on the naturally occurring plankton in the water.
4. Throughout the depuration process, the water quality is closely monitored. Parameters such as temperature, salinity, and oxygen levels are maintained within optimal ranges to support the oysters' health and purification. Additionally, samples of oysters are regularly tested to ensure they are clean and safe to eat.
5. The time oysters spend in depuration tanks can vary, depending on factors such as initial contamination levels and local regulations. Our oysters are depurated for 42 hours as specified by regulation EC 853/2004. During winter months we increase depuration times to 64 or even 86 hours if possible.
The primary goal of depuration tanks is to ensure the safety of shellfish consumers by reducing the levels of harmful contaminants. The controlled environment of depuration tanks provides a way to minimise these risks.
Depuration tanks offer several advantages. The primary benefit of depuration is the enhancement of food safety. Consumers can enjoy oysters without worrying about potential health risks associated with contaminants. The controlled depuration environment ensures that oysters remain alive and healthy, preserving their flavour, texture, and overall quality. We are proud of our oysters, their taste, and their quality. The depuration systems we have ensure these amazing oysters can be enjoyed by people across the UK.
]]>Oysters and pearls tell a fascinating tale of nature's creativity and the interplay between marine life and human desire. These unassuming mollusks, with their rich history, have enchanted us for centuries with their unique flavours and the potential to discover a pearl each time one is opened.
Oysters are what is known as bivalve mollusks, renowned for their role in marine ecosystems. Playing a crucial ecological role by filtering gallons of water each day, they help maintain the health and balance of coastal environments. Oysters are filter feeders, drawing in water and extracting plankton, algae, and other organic particles. This filtration process improves water quality, clarifying the surrounding aquatic habitats and providing a conducive environment for other marine species.
Oyster reefs create complex habitats that support a diverse array of marine life. These reefs offer shelter, protection, and feeding grounds for various species, including fish, crabs, and other invertebrates.
The enigmatic allure of pearls lies in their natural beauty and the mystery of their formation. Pearls are the result of an intricate biological process that occurs within oysters when an irritant, such as a grain of sand or a parasite, infiltrates their soft inner tissue. In response to this intrusion, oysters secrete layers of nacre—a combination of calcium carbonate and protein—around the irritant, gradually forming a lustrous pearl.
Pearls come in various shapes, sizes, and colours, with factors like the type of oyster, environmental conditions, and the irritant's size influencing their appearance. Natural pearls, once highly coveted and rare, are now overshadowed by cultured pearls—those intentionally cultivated with human intervention. While cultured pearls are still created through the same basic process as natural pearls, they involve the deliberate introduction of an irritant by pearl farmers.
Cultured pearls, which make up the majority of pearls in today's market, offer a more sustainable and controlled method of pearl production. This approach allows farmers to create pearls of consistent quality and appearance, ensuring a reliable supply for the jewellery industry while also alleviating some of the pressure on wild oyster populations.
Pearl farming, a practice dating back over a century, has revolutionised the pearl industry and made these captivating gems more accessible to a wider audience. The process of pearl farming involves placing a small irritant—a nucleus—inside an oyster's mantle, encouraging it to coat the nucleus with layers of nacre. Over time, this process results in the formation of a pearl.
Pearl farmers carefully manage and nurture oysters throughout their growth cycle. Oysters are suspended in underwater cages or nets, providing them with a stable environment conducive to pearl development. Regular cleaning, monitoring, and protection from predators are essential to ensure healthy oyster growth. It takes several years for a pearl to reach its full size and lustre, and the resulting pearls are then harvested, cleaned, and sorted based on their quality and characteristics.
The art of pearl cultivation involves a delicate balance between nature and human intervention. While the process is controlled, the oyster's innate ability to create nacre and form pearls remains a remarkable testament to the harmonious relationship between living organisms and their environment.
Throughout history, pearls have held deep cultural and symbolic meaning across diverse societies. In ancient civilizations, pearls were associated with purity, wealth, and status. They adorned royalty, nobility, and religious artefacts, symbolising power and sophistication. The gems were also believed to possess mystical and healing properties, further enhancing their allure.
In literature and art, pearls have been portrayed as symbols of wisdom, enlightenment, and transformation. Their creation within the protective shell of an oyster serves as a metaphor for personal growth and the emergence of beauty from adversity. The allure of pearls has inspired countless legends, myths, and stories, weaving a rich tapestry of cultural significance around these natural treasures.
In today's world, pearls continue to captivate jewellery enthusiasts and collectors alike. The versatility of pearls, ranging from classic white strands to contemporary designs, allows them to complement a wide range of styles and occasions. Modern jewellery designers combine pearls with other gemstones, metals, and materials, creating innovative and stunning pieces that honour the timeless elegance of pearls while catering to evolving tastes.
As environmental awareness grows, sustainable practices within the pearl industry are gaining traction. Efforts to protect and restore oyster habitats, regulate pearl farming practices, and minimise the environmental impact of pearl production are essential for ensuring the long-term viability of these delicate ecosystems.
Oysters and pearls embody the remarkable beauty and complexity of the natural world, showcasing the intricate dance between organisms and their surroundings. From their vital ecological role as filter feeders, to their symbolic significance in culture and the art of pearl cultivation, oysters and pearls have left an indelible mark on human history.
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Wildlife Diversity: A Paradise for Birds
The Essex marshes and coastline provide a remarkable habitat for many different species of birds. The diverse wetlands, mudflats, and grasses attract migratory birds from far and wide, making it a crucial stopover point for many species during their long and difficult journeys. Throughout the year you will see birdwatchers flock to these marshes, binoculars in hand, eagerly anticipating sightings of rare and common species alike.
The vast number of wading birds that seek refuge on the marshes during their winter migration is always a special sight. From graceful curlews and avocets with their slender bills, to elegant black-tailed godwits and majestic brent geese, the Essex marshes become a bustling haven for
these feathered visitors. Additionally, rare birds such as the spoonbill and the bittern can also be spotted here, further enhancing the beauty of the marshes, and its continued attraction.
Nutrient-Rich Wild Grasses: Nourishing the Ecosystem
At the heart of the ecological importance of the Essex marshland lies the nutrient-rich wild grasses that carpet these wetlands. These grasses play a pivotal role in the ecosystem, acting as a nursery for a diverse array of marine life. As the marsh grasses sway with the rhythm of the tides, they trap and accumulate organic matter, serving as a fertile feeding ground for invertebrates and small fish.
This flourishing habitat, in turn, provides sustenance for the various bird species, and contributes to the vitality of the marine ecosystem. The grasses' roots stabilise the soil, preventing erosion, and provide a buffer against coastal storms. Moreover, they act as what is known as “carbon sinks,” trapping carbon dioxide thus helping to mitigate the impact of climate change. This is one of the reasons why oyster cultivators like us are so passionate about preserving the marshland,
and looking after the quality of the sea. For nearly 300 years we have worked with nature, in an act of collaboration, recognising that nature is our partner. The quality of our oysters is down to this work we do in harmony with our surroundings.
The creeks and rivers surrounding Mersea are beautiful. The clean seawater, flowing through these channels, acts as a mirror to the beauty of the landscape, showcasing the remarkable habitat our oysters grow and thrive in. The tides bring a constant influx of nutrients off the marshland, enriching the waters and sustaining the abundant marine life.
Mersea offers this unique blend of coastal charm and natural splendour. Its beauty provides an ever increasing popular escape for visitors, and a consistent place of joy for residents. As the tide ebbs and flows, life flourishes—crabs, mollusks, fish—that have come to define the very heart of
the Island.
Thriving Oyster Population: A Testament to Marshland Health
The thriving oyster population in the creeks surrounding Mersea Island serve as a remarkable indicator of the marshland's health. Oysters are known as ecosystem engineers, their presence vital for maintaining the ecological balance. The nutrient-rich waters and abundant food supplying the marshes contribute to the oysters' growth and reproduction.
Oyster reefs create a habitat for various marine organisms, enhancing biodiversity and acting as natural water filters. They help purify the surrounding waters by filtering plankton and other particles, thereby improving water quality. The growing oyster population is not only a boon for local oyster farmers and fisherpeople, but also an encouraging sign of the marshland's vitality.
The Essex marshes stand as a testament to the remarkable beauty and ecological significance of these unique wetlands. The diverse array of wildlife, the myriad bird species that find solace here, grasslands, and marine life, paints a vivid picture of the marshes' importance to this part of Essex. The nutrient-rich wild grasses are the backbone of this thriving ecosystem, nourishing the land and sea alike.
Oysters are like grapes, taking on the flavour of the areas in which they grow. So an oyster from Delaware in America will taste different to an oyster grown in Finistère, France. Our oysters are no different, taking on the beautifully rich flavours, health, and eco-vitality of the marshlands around Mersea.
The thriving oyster population in the surrounding creeks not only highlights the marshland's health but also underscores the interconnectivity of the various components of this delicate ecosystem. As we continue to work with and preserve the beauty of the Essex marshes, it is crucial that we recognize the value of these wetlands as a sanctuary for wildlife and marine life—a living testament to the harmonious dance of nature.
]]>At first glance, an oyster may seem like just another shellfish quietly adorning the seabed. However, within its unassuming form lies an incredible filtration system that sets it apart from most other marine organisms. Oysters are filter feeders, meaning they draw water into their gills and extract particles for nourishment. Amazingly, an individual oyster can filter up to five litres of water per hour, on its own! This super-powered mollusc contributes significantly to the overall cleanliness of the sea in which it lives.
The oyster's filtration process is intricately designed to capture suspended particles from the water. As seawater passes through the gills, mucus-covered cilia trap plankton, algae, bacteria, and organic detritus. These microscopic organisms serve as a source of food for the oyster and are essential for its growth and survival. However, it is the unintended consequence of this feeding behaviour that makes the oyster truly extraordinary.
In their inbuilt need for sustenance, oysters inadvertently perform a vital service to the ecosystems they inhabit: water purification. By filtering large volumes of water, oysters help to improve water quality by removing excess nutrients and pollutants. One oyster can filter over 130 litres of water each day, and in doing so, it cleans the surrounding environment.
One of the most remarkable aspects of this filtration capability is its potential to combat eutrophication, a phenomenon that occurs when water bodies become enriched with nutrients like nitrogen and phosphorus. Excessive nutrient levels often lead to harmful algal blooms, which deplete oxygen levels and create dead zones where marine life cannot survive. Oysters play a pivotal role in mitigating these issues by consuming the excess nutrients that fuel algal blooms, thus preventing these problems.
Beyond its incredible act of filtration, the oyster assumes another crucial role as an ecosystem engineer. Oyster reefs, formed by the accumulation of oyster shells over time, create intricate and biodiverse habitats. These reefs offer shelter and protection to an array of marine species, such as juvenile fish, crabs, and other invertebrates. As a result, oyster reefs foster heightened biodiversity, becoming the beating heart of the underwater world.
Additionally, oyster reefs act as natural breakwaters, buffering coastlines against the force of waves and storms. Their presence helps mitigate erosion and combat the destructive power of the sea.
Recognising the unique and indispensable qualities of the oyster, various oyster restoration initiatives have sprung up all over the world. These efforts involve the establishment of oyster sanctuaries, the implementation of sustainable harvesting practices, and the creation of artificial reefs to promote oyster settlement and growth.
Several success stories stand as a testament to resilience of the oyster and the positive impact these restoration projects can have. Chesapeake Bay in the United States, for instance, once had serious water pollution but has witnessed a resurgence of its oyster population through focused restoration projects. As a result the bay's water quality has improved, and its ecosystems are showing signs of recovery.
Similar success stories can be found in various parts of Europe, where oyster restoration efforts have contributed to increased biodiversity, cleaner waters, and more robust marine habitats.
This unassuming shellfish, through its natural behaviours, plays a vital role in maintaining the delicate balance of marine ecosystems. The oyster's capacity to create biodiverse habitats and act as a coastal protector remind us how important oysters are in our marine ecosystems. This is why we cultivate oysters, and celebrate the wild growth of our rock oysters. In all the areas where our oysters grow wild the marshland is thriving, and the sea is beautifully clean.
We strive to protect and preserve our oceans and waterways, recognising and supporting the oyster's remarkable adaptability and its role in ecosystem improvement. By celebrating the oyster, and working with this amazing mollusc, we help enhance the health and sustainability of our seas, marshland, and marine life.
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1. Begin by heating a splash of oil in a large saucepan over a medium heat. Once the oil is nice and hot, add the curry leaves (or lemon/lime zest), and ginger-garlic paste, cooking until it dries out and begins to colour. Then put the sliced onions in, and give everything a really good stir, leaving it to cook for 15 minutes, until the onions have broken down and softened beautifully.
2. Next up is the chopped tomatoes, adding them to the onions and cooking for 5 minutes. The wholegrain mustard, turmeric, chilli powder and a pinch of salt all go in next. Turn the heat down to a low heat, and cook for 10 minutes. Then stir in the coconut milk, keeping everything on a low heat.
3. Take off the heat, and transfer the sauce to a blender (or use a stick blender if you have one) and blitz the sauce into a smooth gravy. Return the sauce to heat and gently cook until it starts to thicken a little.
4. Leave that to gently cook, and put a griddle pan over high heat, adding a splash of oil. Once really hot, add all the peppers and cook until soft and lightly blistered on their skins, then put to one side.
5. Get all your lovely fish and seafood—oysters, prawns, white fish—cook briefly on the griddle pan, on both sides until just cooked, then season with salt and pepper.
6. Once cooked, it’s time to put everything together. Get four bowls and share the sauce equally between them. Put the seafood and peppers in the sauce, beautifully arranged and presented (pretend you’re in a restaurant). Finally, garnish with coriander leaves, and serve with rice of your choosing.
A lovely curry dish sure to make everyone happy!
Yet, whilst nearly 300 years of oyster cultivation are behind us, it is nothing compared to how long humans have been eating these delicious molluscs. Indeed, the more you look into it, the more remarkable it becomes, as we find oysters intimately weaved through human history, across many different times and cultures.
The Incense Route was one of the main trade routes on the Arabian Peninsula. It used to bring incense from the deep south to the Mediterranean. Famous for the exotic spices and perfumes it carried, its legacy stretches back thousands of years.
There are songs written by the Greek poet Sappho (7th Century BCE) where she mentions exotic fragrances filling the air, such as the luxurious frankincense. This was an extremely rare and precious perfume, yet by the time of Sappho it was being imported into the Mediterranean in large quantities.
There are records of frankincense being burned by the Babylonians (located in modern day Iraq) by the tonnes during the 5th Century. It is estimated that Babylonian priests burned over 20 tonnes of frankincense every year to their supreme god, Marduk. In today’s money, that is worth over £1 billion, every single year!
Nero, emperor of the Roman world in the first century AD (54-68) is reported to have burned an entire year's worth of frankincense during the funeral of his wife, Poppaea.
The Incense Route was, then, extremely lucrative, and incredibly important for perhaps 1000 years of human history.
Whilst perfumes and spices would have been the main and most lucrative items for trade along the route, archaeological evidence has found other, more curious discoveries, helping to shed light upon ancient mysteries.
One such discovery is of oyster shells found along the route, in the Negev, a desert in Southern Israel. Obviously those oysters were not grown and cultivated there, so, upon the discovery of these oyster shells, detective work needed to be carried out to try and piece together how those shells arrived in that place. The very fact they were found on the Incense Route gave archaeologists a vital clue as to the origins of these molluscs.
At various places along the Incense Route were pit-stops, places traders could rest with their animals before continuing on their long journey. It is at these pit-stops that oyster shells were discovered, which archaeologists have determined originated from the Red Sea.
It appears that traders loved oysters, and so took them from Egypt, and ate them as they travelled along the route. What is interesting is that the oysters were not simply caught and eaten on the spot, but likely opened and kept in their shells, dried, salted, and packed, so that they could be transported great distances, and enjoyed later. There is some evidence to suggest they were even traded at these various pit-stops.
So it seems that oysters have been a food of choice for thousands of years, something people across the world have enjoyed throughout history. We are delighted to see new people today, enjoying oysters for the first time, and becoming life-long lovers of this fascinating mollusc.
]]>The Life Cycle of an Oyster
People often ask us about the life of an oyster, how it grows, and how old our oysters are when we sell them. We are finding that our oysters are thriving within the environments they are growing. The meat is beautiful and well-fished, the shells strong and shaped well. And they are growing very fast in some places, a result of the warm weather, rich nutrients coming off the marshland, and good ground on which they grow.
Regardless, however, of the speed they grow, an oyster will follow the same growth cycle, transitioning eventually into an adult oyster that, at the right time, we sell to our customers to enjoy.
Let’s take a look, then, at the life cycle of an oyster.
Stage 1
The first stage is the egg, that in turn becomes the Trocophore larva after just six hours. This is the first oyster larva, and, because our oysters are grown wild, the larva lives in the open sea.
Stage 2
At twenty-fours hours the larva becomes what is known as D-Stage, due to its distinctive shape.
This “D” relates to the future shape of the oyster, and how the shell will look as an adult oyster.
It will act as a guide, the shell forming around it into this well known shell shape.
Stage 3
The veliger larva stage is next, which basically means that the oyster is now able to move through the water. This happens from the second to twentieth day of the oyster’s life cycle. It is within this stage that the oyster begins to form the shell, and hinge, which allows the adult oyster to open and close its valves.
Stage 4
The pediveliger larva stage is the last stage before the oyster is then able to live on the seabed.
An eye spot will develop on its shell which marks the beginning of its metamorphosis. During metamorphosis the larva will settle on the seabed to find somewhere suitable to attach itself to, like another oyster, or a shell. Once happy with its location, it will fully settle, and from here grow into a spat.
Stage 5 and 6
The larva moves from a micro-spat, into a spat, and usually spends around two to three years growing until it reaches adult size. Once an adult, the oyster is ready to harvest, collected to be graded, purified, and sold to our wonderful customers.
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It is a remarkable legacy, and even more remarkable when we reflect on what the UK looked like in 1769, and how much has changed since then.
On the 6th May, 2023, the country witnessed the coronation of King Charles III, a King who has himself said how impressed he is with the oysters the Haward family continues to cultivate today. In 1769, when William Haward Snr. was hand-picking oysters from the creeks around Mersea, it was George III who sat on the throne, himself someone who regularly ate oysters, and would become the third longest reigning monarch in British history.
1769 was also the year that the Oxford Edition of the Authorized King James Version of the Bible was published. This version was commissioned to iron out printing mistakes, update spellings, and make the English more accessible to the reader. And it is this version that was used in the coronation of King Charles III in 2023.
George III had a keen interest in farming and agriculture, as well as mathematics and science. He had built The King’s Observatory so that he could observe the 1769 transit of Venus, when the planet moved across the face of the sun, and thus became visible from earth.
James Cook set out upon his ship, HM Bark Endeavour, on 13th April, 1769, for his first voyage, arriving in Tahiti so that he too could observe the transit of Venus, providing valuable information in the ongoing pursuit of astronomical knowledge. Today the Hubble telescope captures images of galaxies and the universe that James Cook and William Haward could never have imagined as they sailed beneath the night sky.
In 1769 the Industrial Revolution was emerging, with advances in steam technology in that very year that would pave the way for a significant shift and transition in the way Britain worked and traded around the world. And these technological advances have radically transformed the way all of us work, including how we operate and run as a business cultivating oysters. William Haward Snr. would probably look at our depuration tanks, where we purify all the oysters we sell, with wonder. He would no doubt think that our till and computer systems at Borough Market were some kind of magic! And yet, today, we continue to hand pick our oysters from the mud, just as he did, continuing the legacy and methods he began all those years ago.
On 19th November, 1769, Blackfriars Bridge opened to traffic, which is just over a mile away from where Borough Market now trades, having moved to its new location in 1756, where it remains to this day. Borough Market has a long history, and the Haward family are proud to sell our oysters today at this iconic site. Our history of selling oysters into London goes back to William Haward Snr., with records of how many bags of oysters he would sail down the Thames into the city.
For well over 250 years oysters have been at the very heart of the Haward family. The UK has transitioned and changed in a variety of ways during the course of this time, the world we live in now like an alien planet from that which William Haward Snr. knew and experienced. Yet, despite this, there is the consistency of our oyster cultivating legacy.
The tide has ebbed and flowed across our oyster layings every day since William first walked upon that same mud we now walk on. Our oysters grow and thrive in their surroundings, feeding off the richness of the marshland, just as they did when George III was on the throne. And the Hawards continue to put all their passion, knowledge, and expertise into producing remarkable oysters for people to enjoy up and down the UK. In a world of transition and change, where very little seems consistent and stable, maybe there is comfort in knowing that Tom Haward is reaching down into the mud and picking up an oyster in the same place that William Haward Snr. did all those years before? Perhaps it is a way of reaching down into history, connecting us with it, helping us to learn from it, develop, grow, and reminding us that there is always much to remember and be thankful for.
]]>Incidentally, this recipe makes a lot of breadcrumbs up so you can either freeze it in batches or use it on other shellfish such as tiger prawns, lobster or Greenlip mussels.
Ingredients:
Put all of your ingredients in a food processor and blitz into a crumb.
Once you have shucked your oysters, top each oyster with a slither of butter to prevent the meat from drying out, then put a generous amount of the breadcrumbs on each oyster. Grill for 4-5 minutes - you will know when they are cooked as the breadcrumbs will turn a beautiful golden brown and the butter will be bubbling!
Enjoy these grilled oysters either on their own or serve with a simple salad.
]]>There is something remarkable about the sea. Its beauty captivates us, the sound of the waves in their ceaseless ebb and flow, unconstrained, irrepressible.
As a child I remember evenings on the water, the sun beginning its descent below the horizon, the waves almost purple, such was evening's glow. Then there were the summer nights walking along the beach, the silver moon casting its silver shine, waves reflecting back its luminescence.
Poets and writers have written of the sea, its power to still our hearts, quieten our minds. There is, undoubtedly, a universal breathtaking quality to the sea.
And all of this is true.
But there is another side.
Ancient people were frightened of the sea. In the last book of the Bible, the writer imagines a world of peace and beauty where there will no longer be any sea. As someone who loves the sea, a world without the sea would not be my idea of paradise!
Yet in a world where the sea was mysterious, untamable, filled with monsters, and likely to get you killed, paradise would consist of this no longer being part of the world.
To the ancients, the imagery of a world without the sea didn't mean they imagined there actually being no sea, rather, they imagined a world where the fear that was represented by the destructive power of the sea, no longer existed.
Such an ancient fear and respect of the sea continues today with those who work on the water. In a moment the weather can turn, and scenes of tranquillity can become a nightmare.
The sea is not under our control. It will do what it wants, when it wants, and it demands our respect and careful attention. People whose livelihoods depend upon the sea understand that each moment you are on the water requires respect. Even for the most experienced of us, situations can occur that remind you how quickly things can turn.
The sea is something of beauty. But it is also wild and ferocious.
We are thankful that we get to work with it, making a living doing the very thing that we love.
]]>Spoiler: In many ways we regard ourselves as both farmers and fishermen.
At certain points of the year, time will be spent dredging the ground, trying to catch what we can from it; fishermen. But we will also use that time to clean the ground, ensuring it is ready for new spat, where new oysters will grow; farmers. This process is important for sustainability. Cleaning the ground takes a lot of time and will often yield small amounts of saleable oysters that can be landed each day. Yet it's a vital process for our oyster production. Good ground produces good oysters.
We also move our oysters from place to place. Weather, tide, and conditions, will impact the way an oyster grows. Sometimes, on certain sections of land, the shell will grow fast and 'flarey', whilst the meat lags behind a little, so we move the oysters to where the shell typically grows slower, allowing the meat to fatten and mature.
Throughout the cultivating process we keep an eye on all the oysters we grow, using the land well to make sure our oysters are the best they can be. The nutrients that come off the marshes help develop a beautiful oyster, full of flavour, and unique to where they grow. A bit like the grape of a wine, our oysters reflect the environment they are nurtured in. This is when we are farmers.
Have you tried our oysters lately? Head over to Borough Market and see why our oysters are so highly praised. Or buy your oysters online and have them delivered straight to your door.
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Here is Richard delivering fish into Billingsgate in 1969. Richard appears at around 1 minutes 25 seconds, standing in the back of a truck wearing a green jumper.
In the late 60s, he was transporting herring into Lowestoft market. He saw a market for it, and took the initiative. Alongside fish, he was shipping oysters all over the country in sacks or packed in wooden boxes, sent on trains or the back of fruit and veg trucks.
By the late 70s, Richard was shipping fish all across the UK and into Europe. By that time around twenty boats were bringing fish into him, and he’d send huge amounts of Grey mullet, as well as bass, herring, and sprat, into London’s Billingsgate market, whilst tonnes of small Dover soles were sent over to Holland, with my father often delivering them there himself. I remember as a child in the 80s being woken up in the night and travelling to Billingsgate with my father to deliver fish ready for the early morning market.
The 90s were tough, and oyster stocks were severely depleted in the River. But Richard and a few other oystermen continued to work the ground, ensuring they could work with nature and enable the conditions to be right for oysters to spat.
The wild rock oyster, initially introduced into British waters in the 60s, now thrives in the waters where we farm and cultivate our oysters.
Whilst the years continue to tick by, the essence of what we do, and love, never changes, and that is why we are proud of our legacy, and the oyster we produce for you to enjoy.
]]>When King George came to the throne in 1714 it is likely that a Haward was doing something with oysters in and around the creeks of Mersea Island in Essex.
William Haward Snr was certainly selling oysters out of Mersea to be relaid in Whitstable during the 1760's. As the Georgian era drew to a close in 1837 the Haward's were also sending oysters into London. By the end of the 19th Century The Tollesbury and Mersea Native Oyster Fishery were sending 100 tonnes of oysters into London and around Europe.
Richard, now in his mid-70's, remembers picking oysters as a child. "My first memory of oysters was walking out on the mud here and picking small ones up. I went with my Dad, from what age, I can't remember, but when I was 13 and you were allowed to work, I went with him on Saturday's and holidays."
Times were different then. "In those days you had to haul the dredges in by hand."
Richard was "proud to follow" in his father's footsteps, to carry on the trade that has been in the Haward family for generation after generation.
Richard still run's the business, but now it's Bram and Tom's turn to carry on the Haward name, two of Richard's sons. That's eight generations. It's a good job for Bram, who skippers the Haward boat, that the dredges aren't hand-pulled any longer.
With Bram and Tom both being Dad's themselves, there is every chance of the ninth generation.
Tom has said before that being a Haward means having fifty percent blood and fifty percent seawater flowing through your veins; working on the water is simply part of who the Hawards are.
To the Hawards, farming oysters is a passion, a commitment to a way of life where that passion, that story and legacy, is known through the very oysters that are sold.
Richard says that, "An oyster tastes of where it comes from. It's a product of the environment it grows in. And that environment here is, to me, the ideal environment for oysters to grow, and to fatten, and to make a very good oyster to eat."
Even the Romans loved Mersea oysters!
For the Hawards, their Mersea oysters are some of the best in the world because of where the grow, but also because of the knowledge that goes in to growing them, a knowledge that continues to be passed down through the generations.
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One of the joys working on the water brings is those moments you get seeing the sun rise upon another day. As light breaks through the darkness, reflecting and shimmering off the sea, the natural world wakes up and you're once again reminded that you're simply a player on this great stage that is beyond your control.
When King Cnut, with all his kingly power, couldn't halt the rising of the tide, legend has it that he never wore his crown again. There is something about the power and inevitability of the rise and fall of the tide that humbles you. I remember my mum always saying to me how the tide will come up and go down every day, and there is nothing you can do about it. That's a real comfort.
It's a comfort to know that not everything is in our control, that there are things that we simply have to submit to and recognise as beyond us. As the sun rises, and the tide ebbs and flows, we work the water every day recognising the day as a gift. We also recognise that nature is out of our control, so we aim to be co-workers, working with nature to produce oysters that are sustainable.
If the last 12 months has taught us anything it is how important it is to work in partnership with nature, to never take for granted the gift each day is. It has been tough to navigate the challenges, and the world has changed in ways none of us could have imagined. Yet as we head out each day on the water, the same sun rises on us as it did William Haward nearly 300 years ago. And we work the same bit of land as William, cultivating oysters as he did, the tide rising and falling around our feet as it did his.
When the world feels strange and unstable it is good to remind ourselves that we are not actually in control. There is a sense of freedom in that. It means we can look out over the rising sun and the flow of the tide and accept with gratitude the gift each day brings.
]]>Our Mersea rock oysters grow wild, the only ones to do so in the UK. Early in the morning we go out and dredge our rock and, when in season, native oysters from the seabed, picking the best to land later that day.
Once landed we wash and sort the catch, cleaning and grading every oyster, getting them ready for purification. After they are graded, we take the oysters to our depuration tanks where they spend 42 hours being purified in the same sea water they grow in, filtered through ultraviolet light, ensuring they are safe to eat and maintain the unique and remarkable flavour our Mersea oysters are famous for.
The oysters are then packed in our wooden boxes, delivered to homes, restaurants and businesses here in the UK and around the world, eaten and enjoyed by people just like you!
See more pictures of the journey our oysters take by clicking here, or go and visit our online shop here, and order for yourself our award winning Mersea oysters.
]]>Although oysters are a delicacy and are delicious to eat raw, they're also wonderful when cooked. You still get the delicate flavour of the oyster, but with layers of others that make a perfect appetiser to your meal. If you're not confident with handling oysters at home, just watch our 'How to shuck' tutorial by clicking here.
When grilling oysters, you want to use flavours that won't be overpowering and just complement the mollusc. It's easy to get carried away and you lose the flavour you love - so there's no point in doing it! As it's just been Chinese New Year, and the year of the pig, I wanted to do something with bacon. You usually see scallops and bacon together but not necessarily oysters. I've made the bacon butter before, but have put it with monkfish or cod as that's a fantastic combination! It's so easy to make, plus, there's loads left that you can have with meat, fish or just on toast as a snack!
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