Oyster, Rhubarb, and Pear

James Close

James Close

3rd December 2015
James Close

Oyster, Rhubarb, and Pear

Lindisfarne Oyster, with Pear Granita, and Rhubarb


  • 1 large Lindisfarne Oyster
  • Selection of 3 pears, Conference, Comice, Passe Crassane
  • 350g diced rhubarb
  • 500g chardonnay vinegar
  • 570g infused vinegar
  • 650g sugar


The Oyster

Using the Baking parchment, Sous Vide the Oyster at 85 °C and leave to cool for as long as possible

Pear Granita

Peal & juice, the pears, then mix with ascorbic acid & add sugar if needed

Allow to settle and remove scum

Freeze into blocks

Grate using microplane

Rhubarb Vinegar

Heat up rhubarb and chardonnay vinegar

Cover and infuse for 5 days

Add sugar and infused vinegar and simmer for 10 mins

Rhubarb Essence

Chop rhubarb into 4cm batons

Add 3 tbsp sugar

Sous Vide for 1 hour 15 mins at 65 °C

Combine Essence and Vinegar at a radio of 50/50.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.