Est. 2026 · Greenwich, London
Oysters, oysters, all around, and not a shell to shuck.
A silver tray of oysters. A clothed lemon. A dry martini. Should be just around the corner.
S/N 001 · Free to download · Launching London autumn 2026
In the manner of Life Magazine, ca. 1955
The problem
Your search returns two Underground stations, a cash point, a chain pub, and a corner shop that tops up your Oyster card. Not one of them is going to shuck you a Colchester Native. Google Maps returns two hundred rooms called "oyster bar" in London. Forty of them actually serve oysters raw. Nobody credits the farm the oyster came from, so nobody knows what they are eating.
OYSTR fixes that.
What OYSTR does
One tap. Nearest proper oyster room.
OYSTR is a mobile app that points you to the nearest room actually serving fresh raw oysters. Every venue verified against the kitchen. Every oyster on every card credited back to the farm and the family who grew it. Every producer profiled with photography, tour bookings, and a way to support them directly.
Launching in London first. Coverage arrives through 2027 in New York, Paris, Rome, San Francisco, Boston, Sydney, Copenhagen, Dublin, and the Kent and Essex coastal towns where the whole thing started.
Coverage roadmap
- London Autumn 2026
- New York Q1 2027
- Paris Q2 2027
- Rome Q2 2027
- Boston Q3 2027
- San Francisco Q3 2027
- Sydney Q4 2027
- Copenhagen Q4 2027
- Dublin 2028
Where the oyster came from and how it got here
Nothing on your plate that we can't trace back to a family and an estuary.
- 01
The oyster is grown in specific water.
Richard Haward's family has raised Colchester Natives on the Blackwater since 1770. The Wallaces have worked Loch Ryan under a Charles II licence for around four hundred years; it is the only wild native bed left in Britain that has been continuously fished. The Duchy of Cornwall farm at Port Navas Creek dates to the 1870s. The salinity, mineral load and plankton in each estuary are different, and the oysters that grow in them are different in ways you can taste blind.
- 02
A family works the beds.
Some of these operations have been in the same families for four generations. Some for four hundred years. Every one is small, tidal, and vulnerable to weather, disease, and market pressure. Every one is credited on every OYSTR card.
- 03
The oyster reaches your counter.
Shucked at Sheekey's, plated at Wiltons, tipped straight out of the ice at Borough Market. If a room is serving a farm you just read about, we list the room and the price by the half-dozen. Which wine is between the two of you.
- 04
The shell goes back into the water.
Oysters filter their own water — a mature Native pulls roughly fifty litres a day through its gills — and their spent shell, tipped back into the estuary, forms reef structure for the next generation. A committed share of every OYSTR subscription goes to native-oyster restoration on the Blackwater, the Solent, and Loch Ryan.
Producers
The families and farms behind every OYSTR credit.
Support the source
A properly-transparent way to back a British oyster farm.
Every producer profile has a small support button. Every donation is line-itemed against something specific: a hundred shell recyclables, a week of a producer's insurance, a restoration parcel for a season. You know exactly what your money is doing. You get a proper thank-you card back.
See the missionArriving October
The Bed
A monthly delivery of twenty-four British oysters from two rotating producers, shipped overnight by Wright Brothers Home.
£54/month · Cancel anytime · First fifty founding subscribers at £45 locked-in
Join the waitlist