What you can expect
The experience will be led by Shannon and John Le Seelleur, Seymour Oyster. They will take the group through the whole production process, a short education on oyster farming and then take you out to experience it on a small part of their oyster farm.
Your roadmap
Friday 21 September
08:15 – 08:30
Go to your bus at Church Street (Royal Square Side)
08:30 - 09:00
Transportation
09:00 - 09:15
Briefing by Seymour Oyster Co.
09:15 - 09:30
Briefing by the influencer
09:30 - 10:30
Photographing at the holding area
10:30 - 11:00
Product sample
11:00 - 12:30
Editing and debrief
Your bus can be identified by this icon
Recommended materials
✔️firm shoes to go to the holding area
✔️ a DSLR with HD video recording is preferable
✔️ For the editing, preferably Adobe Premier Pro for desktop. If not, any other video editing software will be useful
Joel Thorpe
@joelthorpe
Joel's work
Meet Shannon & John Le Seelleur and discover oyster farming
John Robert Le Seelleur, has been a content and successful farmer here for most of his life and Shannon has helped him for the last six years. John turned to farming oysters a good twenty years ago and is now the Managing Director of Seymour Oyster Co. Cultivating oysters is a very enjoyable and healthy lifestyle, creating an amazingly healthy, high quality product. This type of oyster does not create pearls but wow, there certainly is a lot wrapped up in this charming and attractive little food and its all natural goodness!
There is a long history of oyster production in Jersey. 'Native' oysters were a principal export from the Island in the nineteenth century. The oysters that Seymour Oyster cultivates are grown a mile offshore in the Bay of Grouville which is on the eastern coast of Jersey, just south of Gorey. Its an amazing scenery especially in the hot summer, calm and tranquille. Jersey has a huge tidal range with the Island's size almost doubling when the tide goes out creating almost perfect conditions for oyster farming and wetland conditions.
In this amazing setting, our oyster beds extend for approximately 13 hectares and comprise around 14 million oysters at any one time. They are amongst the largest oyster beds in the UK and enjoy a picturesque setting where they provide an extensive habitat for many local and migratory birds and other wildlife.
As a final note, there are many ways to eat oysters. You can eat them straight from the shell including the liquid inside as it is produced by the oyster and has an amazing delicate salty flavour, this is especially refreshing on a hot sunny day when you are out on the beach and really don't want to cook! You can also put them in a hot oven for just one minute so they open themselves. Then take them out and add finely chopped red onions with a little balsamic vinegar or just with lemon or garlic and butter. Oh, and don’t forget the champagne! Champagne and oysters, a must! Delicious, enjoy!
By Shannon Le Seelleur,
The Oyster Grower's wife!
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