I farm it, I clean it, I purify it, I pack it and I deliver it. I control all aspects, so I know my customer is getting the best I could possibly give them. Oysters have a phenomenal shelf life if treated properly, so we can send them further afield than the mussels. My son is training to be a chef and worked at the Dorchester in London, where Alain Ducasse was using my oysters in his restaurant. And I got the feedback that Alain Roux said my oysters were fantastic. I also supply shellfish to three restaurants on Anglesey – Dylans, The Marram Grass and Catch 22 in Valley. It's nice they're sourcing straight from the farm.
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