Last week, a group of shellfish enthusiasts took to the streets of Edinburgh for Bivalves & Bicycles — a unique cycling journey designed to highlight Scottish mussels and oysters and their presence on menus across the city’s best restaurants.
As part of the Eat Scottish Shellfish campaign — a collaboration between the Scottish Shellfish Marketing Group, the Association of Scottish Shellfish Growers, and Crown Estate Scotland — four industry advocates, from farmers to scientists, took to their bikes to visit restaurants, meet chefs, and explore how Edinburgh’s dining scene celebrates sustainable Scottish shellfish.
“Connecting the most sustainable farmed protein with the most sustainable form of travel, we created Bivalves & Bicycles to promote the industry and get people eating more Scottish mussels and oysters,” said Kelly Wright, Scottish Farmed Shellfish Ambassador. “What we discovered was a real passion for sustainable Scottish shellfish and an unwavering love of the Scottish seafood industry.”
A Day of Discovery and Delicious Connections
The day-long journey combined around 1½ hours of relaxed cycling with mouth-watering tasting stops at some of Edinburgh’s best-loved seafood restaurants. Each venue showcased its unique shellfish story — why they choose Scottish mussels and oysters, and how they celebrate them on their menus.
- Leftfield (Bruntsfield) – Owners Rachel and Phil delighted the group with creative flavours that elevated both mussels and oysters, showcasing how Scottish shellfish can shine in inventive, flavourful dishes.
- Mussel Inn (Rose Street) – An Edinburgh institution, the Mussel Inn remains a must-visit for mussel lovers, serving generous, great-value dishes that pair beautifully with a range of sauces.
- Dulse (West End) – Featured a standout mussel and crumpet dish, blending traditional Scottish ingredients with modern flair.
- Teuchters Landing (Leith) – Proved that mussels and oysters’ can be good pub grub too and pair as well with whisky and craft beers as they do with the more traditional white wine and champagne.
- White Horse Seafood & Oyster Bar (Royal Mile) – The final stop of the day offered a stunning platter of oysters from around the UK, accompanied by a glass of fizz. The team agreed that while all were exceptional, the Caledonian oysters were the standout favourite.
Oysters and mussels alike were celebrated not only for their incredible taste and versatility but also for being one of the most sustainable, nutritious, and locally produced proteins available in Scotland.
“We spend years nurturing our oysters in some of the cleanest waters in Europe, so it’s fantastic to see that dedication recognised by chefs and diners,” said Patrick Blow of Cape Wrath Oysters. “Scottish shellfish has such a strong story — it deserves to be celebrated.”
A Campaign with Purpose
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The Eat Scottish Shellfish campaign exists to promote the sustainability, provenance, and taste of Scotland’s farmed shellfish — from rope-grown mussels to hand-picked oysters — encouraging people to enjoy them both at home and when dining out.
By pairing cycling and seafood, Bivalves & Bicycles highlighted how Scottish shellfish is not only delicious but also one of the most sustainable proteins in the world — locally grown, low-impact, and brimming with flavour.
“This is a fun and collaborative way to showcase the chefs and restaurants who are passionate about Scottish shellfish,” added Wright. “We want people to see mussels and oysters as something to celebrate — not just on special occasions, but as part of everyday eating.”
