It is the small pleasures in life that bring the greatest of joys. Whilst we may be able to gorge ourselves on pacific oysters all year round the arrival of the ninth month of the year also brings the start of the native oyster season. As has been the case for a number of years now the start of this wonderful season is accompanied by the Oyster Shucking Championships – this year held on 3rd September at Richard Corrigan’s Bentley’s Oyster Bar and Grill.
The weather Gods are clearly fans of the native oyster as the sun was beating down to heat up the proceedings. Equally, the venue could hardly have been a more appropriate with oysters having been shucked at this Swallow Street landmark restaurant since 1916.
The ‘professional’ section of the competition saw many of London’s top fish restaurants putting forward their champion to compete for the coveted title – fastest to shuck and turn 30 oysters takes the prize.
The turnout to watch these knife wielding gladiators compete was hefty, and no that wasn’t just because Charles Campion decided to make an appearance. Jay Rayner, Penny Smith, Silvano Giraldin, Eric Lanlard and (unfortunately he didn’t have a prior engagement) the ever ecstatic Ainsley Harriot all turned up to cheer on the competitors.
The lubrication of choice for the event was a hugely quaffable Moutard champagne – liberally sloshed around the glasses of the assembled guests and perfect to wash down those Galway oysters that were making the rounds. The fishy canapés were spot on without exception – though the wonderfully softly boiled quails egg hidden within a delicate fishcake was both a surprise to me and my left trouser leg; but clearly nothing another glass of fizz could not solve (or make me forget at least).
The Master of Ceremonies, Brian Turner, got the event underway, it was not long before shells were flying high in the air as a an orgy of frantic shucking took place on this usually oh so respectable Mayfair side street. Once the dust had settled a champion was soon crowned with Sam Tamsanguan of Wiltons pipping Filipo Salamone of Bentley’s to the crustacean winning post. A winning time of 3 minutes and 39 seconds equates to 7.3 seconds an oyster, a calculator informs me – clearly not a bad effort.
It was then onto the celebrity section of the event – Edward Scissorhand vs Abu Hamza; alas I only jest . Instead we had the proprietor up against Jay Rayner and Mark Wogan; the contest was soon over as Richard Corrigan flew away with the prize and Mark Wogan was left licking his wounds, literally.
All in all a fine day was had by the assembled guests – Bentley’s proving the perfect setting for this test of stamina and skill. The wonderful oyster bar downstairs is undoubtedly one of the finest places in London in which to enjoy the fruits of the sea. The ornate bar and red leather upholstery only add to the enjoyment of the exceptionally fresh produce. Step upstairs to enter the more formal dining room and grill and you will not be disappointed. The intelligent and well-crafted menu offers something for all; though the fish is of course left to take centre stage. The cooking is simple but spot on, making the very best of the fine produce on offer. Bentley’s Oyster Bar & Grill continues to attract a devoted following, with Richard Corrigan leading the venue from strength to strength. The setting is quaint despite its handy central location and the service continues the very highest of standards set by the food. This is a great place for any number of occasions.