Oysters with Market garnishes

by Ed Smith

A celebration of native oyster season

After a break through the summer months, native oyster season begins again in September—a seasonal change that’s easy to celebrate at Borough Market, thanks to Richard Haward’s Oysters, Shellseekers Fish & Game, and Furness Fish Markets. These three simple garnishes utilise striking condiments from around the Market (and will work just as well with rock oysters). Each garnish recipe makes enough for a dozen oysters.


Raspberry vinegar and shallot mignonette:
3 tbsp sweet raspberry vinegar
1 tbsp very finely diced shallots
3-4 grinds of a black pepper mill

Aged balsamic vinaigrette:
1 tbsp aged balsamic vinegar
3 tbsp peppery extra virgin olive oil
½ tsp flaky sea salt
4 chives, finely chopped (optional)

Hot sauce:
Scotch bonnet hot pepper sauce


For the raspberry vinegar and shallot mignonette, combine the ingredients in a small bowl. Add 1 tsp mignonette onto each oyster.

For the aged balsamic vinaigrette, combine the balsamic, olive oil and sea salt in a small bowl. Stir vigorously to emulsify the liquids. Add 1 tsp vinaigrette onto each oyster, and garnish with the chopped chives.

The hot sauce method could not be simpler! Simply add 2-3 drops of hot pepper sauce per oyster.

Recipe: Ed Smith
Images: Kim Lightbody