Dinners · Twenty seats, four a year

One venue, one producer, three courses.

A small series of oyster-focused dinners in London. Twenty seats each, held in Pearl-tier rooms, priced honestly, with the producers featured in the room where their oysters are being served.

Upcoming

  • Dinner No. 01

    5 December 2026

    Colchester Natives + Loch Ryan

    A private room in Fitzrovia · 20 seats · £150

    The first OYSTR Dinner. Twenty seats, three courses of oysters across two British producers, a Muscadet flight, and a talk from the fishermen about how the season looked. Venue announced to the waitlist first.

  • Dinner No. 02

    February 2027

    Pearl Nights pilot with Claudia Bradby

    Central London · 20 seats · £250

    A dinner about the biology of pearl formation. Guests are walked through how oysters actually make pearls by a specialist, and take home a small piece from a British pearl designer. Full details closer to the date.

  • Dinner No. 03

    April 2027

    The final week of British natives

    A raw bar in Borough · 20 seats · £150

    The closing dinner of the British native season. Twenty seats, three producers, a longer conversation about what the season looked like and what comes next.

How they work

01 · The venue

Each dinner is held in the private room of a Pearl-tier oyster venue in London. Y1 dinners are in Fitzrovia, Borough, and Marylebone. Y2 expands to New York.

02 · The oysters

Three courses, twelve oysters per guest, from two producers featured for the evening. Producers are named on the menu card and often present at the dinner.

03 · The drinks

A wine flight of four (usually Muscadet, Chablis, Champagne, one dessert wine) plus one zero-proof pairing per course. Drinks partner varies by dinner.

04 · The talk

A 15-minute conversation with the producer or a specialist over dessert. On the record, off the record, no slides.

05 · The cost

£150 per head for standard dinners, £250 for Pearl Nights (which include the take-home piece from a British pearl designer). Includes everything — food, drinks, talk, take-home materials.

06 · The margin

Roughly £3,000 gross to the venue per dinner (food + wine cost + labour margin). Roughly £1,500 gross to OYSTR (curation + editorial + marketing). Everyone benefits from the press coverage.

Host an OYSTR Dinner

Are you a venue?

We are looking for private rooms at Pearl-tier oyster venues in London (Y1), then New York, Paris, Sydney (Y2+). If you run a room that could host twenty seats for an editorially-controlled evening, and you would rather partner than compete, get in touch.

Email hello@oystr.farm