New oyster masterclasses and champagne pairings at Wiltons

The London restaurant will cover preparation and tastings of a host of British bivalves

Wiltons serves a variety of oysters, including salty Loch Ryan, the Colchester and meaty River Yealm
Wiltons serves a variety of oysters, including salty Loch Ryan, the Colchester and meaty River Yealm

To mark the start of the British oyster season, and its own 275th anniversary, London seafood restaurant Wiltons will be offering Oyster Masterclasses on the first Monday of every month until April 2018.

The dining room at Wiltons, which is celebrating its 275th anniversary
The dining room at Wiltons, which is celebrating its 275th anniversary

There will be just six to eight seats at the restaurant’s Oyster Bar for each class (£65 per person; from 6pm on October 2), where varieties including the salty Loch Ryan from Scotland, the Colchester (harvested off Mersea Island in Essex) and the meaty River Yealm oysters from Devon will be shucked and sampled in tastings led by Wiltons’ assistant manager Tommaso Sicuro.

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The evenings at Wiltons – which has six royal warrants to supply the royal household with oysters – will also take in Galway Natives, Jersey Rocks and Beau Brummells, with the latter (named after the British dandy George Bryan “Beau” Brummell, whose statue graces Jermyn Street) served deep-fried with spiced mayonnaise.

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This selection of the UK’s best bivalves will be paired with Wiltons’ 275th Anniversary Special Cuvée Champagne, a crisp Chablis and a rich Sancerre, and at the end of the 90-minute classes guests will be sent off with a Wiltons apron so that they can replicate their new oyster preparation and presentation skills – in sartorial splendour – at home.

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