“I think everybody loves the idea of having an oyster and a glass of champagne in summer – it’s the height of decadence. “People have more time on their hands to savour them.
“We’re all on holiday, it’s Christmas and it’s a time to celebrate and spoil ourselves. “We always have oysters at our place with bubbles.
“One of the nice things about farming oysters and therefore having them readily available is that you can give them to friends and family.
“They’re such a treat and delight for other people and I enjoy sharing them. We take them everywhere we go.”
Lisa says early summer is a really busy time for growers as everybody wants oysters for Christmas. So if you’re planning to treat yourself this with a few dozen of the country’s finest, here’s a few tips from Lisa.
Buy fresh oysters in the whole shell.
Shuck them an hour before you want to eat them and put them on ice.
They will chill down and plump up – they’ll be beautiful.
That’s how the French do it.
“These are nice and light and seasonable.
“The flavours complement each other and they’re great on the BBQ.”