The PGI recognition is a proud milestone for the partnership between Dr Andy Woolmer of Tethys Oysters – who farms in Angle Bay, at the mouth of the Cleddau Estuary in Pembrokeshire – and Jake Davies of Atlantic Edge Shellfish, a local shellfish processor and distributor).
“We’re delighted that our oysters have gained PGI status,” said Dr Woolmer. “It’s a recognition of both the unique flavour of our oysters and the sustainable way in which we farm them. PGI helps protect that identity, and we hope it encourages more chefs and food lovers to discover what makes Pembrokeshire oysters so special.”
According to Dr Woolmer, Pembrokeshire rock oysters (Crassostrea gigas) are available year-round and prized for their delicate clean brine, cucumber freshness and subtle citrus notes, while Pembrokeshire native oysters (Ostrea edulis) are harvested between September and April and are known for their meaty texture, umami depth and vibrant marine overtones.
Both have won Great Taste Awards and are served in top restaurants across the UK, particularly in London.
“These oysters are beautifully pure – clean, crisp and full of the flavour of the sea,” said chef Ben King of Pesky Fish, London. “The rock oysters are delicate and bright; the natives have that amazing umami finish. It’s like tasting the coast.”
“This is a win for Pembrokeshire, for Wales, and for sustainable aquaculture,” said Jake Davies of Atlantic Edge. “We’re proud to fly the flag for Welsh seafood and hope more people will now seek out Pembrokeshire oysters, whether at their local fishmonger or on the best restaurant menus.”
