When I was invited to a Riddle & Finns Oyster Masterclass, I wasn’t sure what to expect. I had relatively neutral views on the subject of oysters. I was neither an oyster novice nor a raving fan, but the idea of oysters and champagne overlooking the sea as a way to start the weekend had a certain allure.
The workshop takes place in the rotunda building on Brighton’s seafront, a stylish Victorian structure dating back to the 1880s, but with a distinctive Art Deco feel. With doors opening onto a balcony overlooking the sea, if ever there was a good place to eat oysters, it is here.
We were a group of sixteen, arranged across two long tables. A mix of couples, friends and a handful of us who had arrived alone. I was seated next to another solo attendee, with a friendly couple opposite us. There was none of that awkward social shuffling you sometimes get in group settings. Within minutes, conversation flowed easily, helped no doubt by our host who was local, knowledgeable and effortlessly warm. The kind of person who makes you feel immediately at ease, while also quietly signalling that you’re in very good hands.
A Bloody Mary to kick start the session
The masterclass started with a Bloody Mary. It had a hearty kick to it to wake you up on a Saturday morning.
The unexpected fascination of oysters
Then we began with the fundamentals: the difference between rock oysters and native oysters, when each can be harvested, and why seasonality matters more than you might think. We also learnt about oyster growing and different oyster types, oyster storage and safety, oyster health, oyster wives’ tales and even oyster sex! I had no idea there was so much to know and it was a facinating and fun insight into the world of molluscs. And who knew that there are oyster shucking championships held at Bentley’s Oyster Bar & Grill in London?
Shucking and tasting
The oysters we would be working with were Jersey Rock oysters chosen for their reliability, flavour and suitability for the session. If you’ve never held an oyster, they are remarkably tactile and symbolic: cool, weighty, with a granular texture that speaks of the sea. I had naively always assumed that oysters all taste the same. How wrong I was.
After a demonstration, we dug into our goodie bag for our shucking knives, protective glove and apron. The pop of your first oyster shell is immensely satisfying as is the careful process of easing the blade along the shell, releasing the oyster cleanly, trying not to damage what lies inside.
We each shucked around six oysters, adding them to ice before the tasting begun.
With tasting notes provided, we tucked into three types of oyster: Jersey Rock, West Mersea and Louet-Feisser, and experimented with the shallot vinagrette as we learnt about flavour language, texture and chewing. Without a doubt, all three oyster types offered up very different flavours and experiences.
Blind taste test and cooked oysters
An oyster and champagne bar clearly isn’t complete without the champagne and so next we took part in a blind tasting: A Sussex sparkling wine verses a French champagne. Surely I’d get this one right.
In fact, we were all quietly confident that we’d nailed it and as it turns out, we all got it wrong. By now, we were practically old friends when out came two trays of cooked oysters: the Riddle and Finns Porthilly (Korean BBQ mayo, pickled shallot) and their Oysters Rockefeller (a mix of spinach & Pernod). They were both delicious and I was amazed at how filling they were.
Details
The Riddle and Finns Oyster Masterclass is an interactive, informative 90-minute experience designed to transform you into a true oyster aficionado. Held on the last Saturday of each month, ticket price is £85 and includes 19 oysters, a Bloody Mary, a glass of English sparkling, a glass of champagne and a goodybag to take home.
Overall impression
The Oyster Masterclass surpassed all my expectations. The venue is fabulous and the staff were knowledgeable but also so warm and welcoming, they felt like old friends and clearly love what they do. I was supposed to leave promptly at 12 noon for another event, but there I still was at 12.30, lingering on to enjoy more.
The event was packed with knowledge and interesting facts but lots of fun with great flavours and a real touch of class. I believe it’s the only Sussex oyster masterclass and I would definitely recommend it as a unique Sussex experience.
Sussex Exclusive attended this masterclass by way of a press event invitation.
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