Oban’s very own ‘Oyster Lady’, Judith Vajk, is offering guests a new foodie experience to learn all about the authentic ‘taste of the sea’- oysters, on the Argyll coast.
Have you always wanted to learn how to shuck an oyster? Or do you need to improve your shucking skills? Guests will now be able to get a unique behind-the-scenes look to discover more about how oysters grow from tiny spat to delicious edible oysters in the crystal clear, tranquil waters of Loch Creran.
Loch Creran has been the location of the Caledonian Oyster Company beds for 30 years. It provides the perfect spot to grow and harvest delicious Pacific oysters.
Due to popular demand, Judith and her son, Angus ‘Oyster Laddie’, have decided to branch out to offer this new tourist experience, offering guests the opportunity to learn more about farming oysters.
Working around the vagaries of weather and tides, guests will be able to discover more about farming oysters at the Caledonian Oyster Farm, on Loch Creran. They will then be shown how an expert shucks an oyster, before being invited to have a go themselves.
If you still have an appetite for more bivalves, book a table at The Pierhouse Hotel & Seafood Restaurant nearby in Port Appin, where Judith’s oysters are a permanent fixture on the menu. It is the ideal place for oyster aficionados to soak up the atmosphere while taking in the views over to Lismore and Loch Linnhe.
Michael Leathley is the head chef of The Wee Hotel Company’s Pierhouse Hotel & Seafood Restaurant, was named Scotland’s ‘Chef of the Year’ earlier this year.
Menus at The Pierhouse are filled with the freshest seafood, including langoustines, mussels and lobsters harvested from Loch Linnhe and Loch Etive, as well as fine handpicked oysters from Judith Vajk’s oyster beds of Loch Creran, just 10 minutes from the hotel.
Michael works with a close network of the region’s best local producers and suppliers, including local langoustine fisherman, Eoghan Black; Caledonian Oyster Company’s Judith Vajk; as well as Emma Rennie Dennis and her brother Mark Rennie from Wee Isle Dairy on the Isle of Gigha.
Tucked away on the shores of Loch Linnhe, The Pierhouse is one of Argyll’s most idyllic and romantic destinations, offering breathtaking views of the islands of Lismore and Mull. The hotel restaurant has three AA silver stars, two AA rosettes and is one of only three Argyll restaurants featured in the Michelin Guide for Great Britain and Ireland 2025.
The Caledonian Oyster Company shore-based tour costs £ 42 per person and lasts approximately one hour; wellies are not essential, but guests are advised to wear sensible footwear.
At the end of the tour, guests sample a delicious oyster flight, featuring three toppings: lemon juice, Isle of Mull Seaweed Hot Sauce, and a classic mignonette sauce.
For more information or to arrange an oyster tour, email caledonianoysters@gmail.com
To book a table or stay at The Pierhouse Hotel & Seafood Restaurant, go to https://pierhousehotel.co.uk
