From French Hatcheries to European Markets: The Journey of Gigas Oysters in Lough Foyle

We get many questions about the process involved in growing some of Europe’s finest oysters here in Lough Foyle. So, let us explain where these delicious delicacies come from, how they’re raised, and for where they’re ultimately destined.

French Origins

It all begins in the oyster hatcheries in France. Here, tiny oyster seeds are nurtured with love and care until they’re robust enough to venture out into the big wide world.

Journey to Ireland

Once our oyster seeds are deemed ready for the next chapter of their lives, they are shipped to the shores of Lough Foyle, where the nutrient-rich waters and ideal conditions await.

Mesh Bags

Upon arrival at the oyster farms, these little seeds are gently placed in fine mesh bags, which act as their homes for the foreseeable future. As they grow, they are divided into larger mesh bags give them more space and to allow more nutrients to flow through to feed the growing molluscs.

Shake, Turn, and Repeat

But wait, there’s more! To ensure our oysters grow up big and strong, every bag must be shaken and turned at least twice a year – and more when the oysters reach market size. This tumbling action helps them develop those perfect, well-shaped shells but also ensures they’re packed with that delicious meat we all crave.

Specials in the Making

As our oysters mature and reach peak perfection, they transform into what we affectionately call “specials.” These aren’t your average run-of-the-mill oysters. These are the cream of the crop, destined for the most discerning palates across Europe.

Market Ready

Finally, after up to two years in the nutrient-rich waters of the Foyle and being tended to by our team of dedicated oyster growers, our specials are ready for the markets in both Ireland and across Europe.

And there you have it, folks – the epic journey of gigas oysters in Lough Foyle, from humble beginnings in French hatcheries to centre stage in some of Europe’s finest markets.