What makes an oyster one of the most passionately and sought after products in the world. Well we have to thank the Romans. You may ask what did the Romans ever do for us? If only one thing they have given us a passion to culture oysters as they were the real pioneers in this area. We carry on this tradition but as each oyster can filter over 55 litres of water a day it is entirely up to nature to determine the flavour in each oyster. It takes us over three years to grow a Carlingford Oyster to market size so that’s a lot of filtering. In Carlingford Lough we have a huge exchange of water with each tide which provides the nutrients on which the oysters feed. In conjunction with this freshwater flowing in from the mountain sides north and south of the Lough give our Carlingford Oysters a very rich and distinctive flavour. Next time you try one of our Carlingford Oysters look out for the sweet slightly nutty flavour followed by a slight tannic and lingering aftertaste. Then thank the Romans!

Our Premium Louët-Feisser Oysters are hand selected oysters that are truly the best of the best. The flow of Carlingford Lough's grade-A waters helps shape each oyster into a perfect tear-drop shape with a very strong shell and a smooth pearly white enamel. They are rich in protein and low in fat with exceptionally high levels of trace elements such as iodine, iron, selenium copper and zinc. Coupled with the unspoilt growing conditions available in the lough, this is as natural and pure as food can be.