In a nutshell
Oyster experts Wright Bros introduce their naughty little brother, Shuck – a pop up oyster and booze bar serving Gin Mare cocktails at Borough market
On our visit consultant chef Simon Lamont was chief oyster shucker, and a dab hand both knife and blow torch he is, too.
Menu know how
Oysters start at £1.50 each and come naked, dressed and, most dramatically, BLOWN – that’s blowtorched. You might like to try three or four before moving on to dinner at the adjacent Wright Brothers restaurant, or make a night of it as we did and try around twelve different kinds, sitting at a communal table outside Shuck’s bar. To drink there’s beer, prosecco on tap and Gin Mare cocktails.
Raw Jersey rocks are deliciously salty and good with just a squeeze of lemon, as are Frenchman’s Creek, grown at Wright Brothers’ Cornwall farm in the Helford River. We tried a fabulous cashew and basil – topped oyster and ‘olive wash’ where Asian flavours (rice wine vinegar, mirin, coriander) were mixed with Brindisa’s arbequina tapenade and jalepenos to splendid effect. Get down and dirty with the nacho cheese option – Montgomery cheddar is mixed with ham then scorched until the cheese is bubbling. The absolute best of all? Anchovy harissa oysters – topped with a deep red pepper and cumin paste then blasted with heat they are charred into further deliciousness. Try it with the Med Snapper cocktail, see below.
What we loved
The combination of oysters and Gin Mare’s botanicals that include arbequina olives, rosemary, thyme and basil, especially while sitting outside in the sun amongst the bustle of Borough.
As told to us by Robin Hancock of Wright Bros – the connection between gin and bivales goes as far back as the 1820s when City oyster-bar owner Pimms, served his gin-based concoction to aid digestion.
Med snapper cocktail recipe
Gin Mare 50 ml
tomato juice 200 ml
lemon or lime juice
Mix all over ice, add black pepper.
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