‘Best Dressed Oyster’ competition Finals - 1st February 2017

Bord Bia

Bord Bia

Premium Supplier 30th January 2017
Bord Bia

Bord Bia

Premium Supplier

‘Best Dressed Oyster’ competition Finals - 1st February 2017

I am delighted to invite you to attend the UK’s first ever ‘Best Dressed Oyster’ competition, supported by Bord Bia.
We have been really impressed by the high standard of entries, which have come from as far afield as Cornwall and Ireland.
On Wednesday February 1st, you’ll have the chance to see the six finalists in both categories (Hot and Cold) demonstrate their skill and ingenuity to give the glorious Irish oyster the presentation it richly deserves.
We always knew there was something special in Ireland's seawater, and the oysters are delicious proof.
While they do the hard work, you’ll be able to watch over a glass or two of Champagne and meet fellow chefs, food writers and suppliers.
Our judges on the day will be celebrated chef, restaurateur and food writer Mark Hix, food critic/restaurant writer Joe Warwick and chef, television personality and food writer Clodagh McKenna; they will certainly have their work cut out to choose two winners!
I do hope you’ll be able to join us for what promises to be a fascinating and enjoyable afternoon.
Please RSVP to Leila Taleb by 6pm on 30th January: [email protected].

The event will take place at: Hix Oyster & Chop House, 36-37, Greenhill's Rents, Cowcross St, London EC1M 6BN, and will start at 3pm.

The finalists are:


Laura Jelley – Bob Bob Ricard
Tom Haste – The Lady Ottoline
Grigori Andrei – Bob Bob Ricard
Pierre Mallet – Wright Brothers
Simon Lamont – Shuck Oyster Bar
Pascal Aussignac – Club Gascon


Krystian Minarczyk – Bob Bob Ricard
Jordi Sebastianelli – Wright Brothers
Tyler Williams – Hix Oyster & Chop House
Mark Apsey – L’Ortolan
Pascal Aussignac – Club Gascon
Vincent Walsh – Bob Bob Ricard

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.