Seafood concept to open first permanent site at Covent Garden


Seafood specialist, The Oystermen, is set to open its first permanent restaurant in Covent Garden later this summer.

The Oystermen “Seafood Bar & Kitchen” in Henrietta Street will showcase oysters and seafood from the British Isles, promising new dishes as well as classics from its extended residency at The Sampler in South Kensington.

Visitors to the new venue will be able to take their pick from oysters sourced directly from UK farmers and served every which way; ranging from freshly-shucked in the half-shell to buffalo-barbecued and Cajun-battered.

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A carefully-curated wine list will also be available to accompany the seafood, as well as The Oystermen’s bespoke oyster stout brewed in collaboration with Canopy Beer Co and a collection of refreshing craft ales.

The Oystermen concept was born in 2014, when seasoned hospitality professionals and friends Matt Lovell and Rob Hampton shucked oysters together for guests at Lovell’s wedding. Since then the duo have earned a reputation for providing a relaxed, affordable and fun dining experience.

Commenting on the upcoming launch of his first permanent “Seafood Bar & Kitchen”, The Oystermen co-founder, Matt Lovell, said: “The launch of The Oystermen “Seafood Bar & Kitchen” is the next natural step in delivering our fun, friendly and fresh concept to the wider London audience. We have spent a lot of time sourcing brilliant products and ingredients through independent suppliers, and also in selecting the team that will deliver only the best consistently.”

Co-founder Rob Hampton added: “The feedback and footfall at our events, and most notably our residency in ‘South Kensington-on–Sea’, has given us the extra confidence in being able to translate our vision into reality. As a team, we are more than excited to take the brand and business to the next level and relish the opportunity to continue growing and developing in such a strong market.”

Tags : Covent GardenLondonseafoodthe oystermen
Joe Peskett

The author Joe Peskett

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