‘Eating oysters is as exciting as wine-tasting’

“Oysters don’t appeal to everyone,” admits Source co-owner Joe Wheatcroft. Yet despite this, he’s in the middle of preparations for the opening day of the eighth annual Bristol Oyster Festival.

“I hope the festival will give people the chance to sample a variety of different dishes and learn about these amazing shellfish,” Joe says.

Sitting at the bar at the restaurant and shop next door to St Nick’s Market, Joe turns to chat with a delivery driver who has just driven up from Cornwall with a delivery of 120 fresh oysters. “That’s going above and beyond!” Joe laughs.

Joe opens a box of fresh oysters, on sale at Source

Boxes of oysters line every available workspace in the food hall, packed to the brim and ready to be prepared in a variety of ways.

Elsewhere, heaving shelves hold a vast array of wines, while fresh produce sits in boxes by the door. An open doorway behind one of the fresh food counter offers up views of a polished chrome kitchen, where a chef can be seen bustling around, getting ready for the lunch rush.

Source’s food hall

Over a cup of coffee, Joe, a self confessed foodie who has been in the business for more than 20 years, starts to talk oysters. “Did you know that all oysters are born male and switch gender throughout their lives?” he asks.

The festival has come a long way from its humble beginnings in 2009. “We started off ordering in about 300 oysters for the first festival, and it stayed like that for a few years. 1,550 is what I’ve ordered for this festival,” he says.

This consists of 12 completely different varieties of oyster from across the UK and also some from Ireland that have been delayed because of Hurricane Ophelia.

A fresh British oyster, prepared by Joe

All have their own unique and discernible flavour, which is influenced by a number of factors including water temperature and salt content. “It’s as exciting as wine tasting,” Joe says. “For many it’s at arm’s length, but here you can try 12 different oysters and come away with change from £20.”

The café will be offering a raw selection during the festival, but Joe acknowledges that eating raw oysters “can sometimes be a challenge”.

To address this, a special menu has been developed, including fried oysters and oyster pies. “I would personally start with a mixed 12, followed by one or two cooked dishes,” Joe advises.

A selection of some of the fresh seafood on offer at Source

A passion for using responsibly sourced produce is at the forefront of the Oyster Festival. “It’s definitely one-to-one,” Joe explains with regards to purchasing the shellfish. “You phone up the people who are actually out in the water.”

Of course, I couldn’t leave without trying one of the oysters which will be on offer over the next few days. Joe takes a short knife and skilfully pries the shellfish open before handing it to me. He grins, before turning away and saying: “Don’t worry – I won’t watch!”

Bristol Oyster Festival is taking place at Source from October 18-21. For more information, visit www.source-food.co.uk/events-courses or call 0117 927 2998.