September marks the beginning of oyster season and, to celebrate, Marylebone’s Chiltern Firehouse is serving an unrivalled selection of oysters with specially selected wine pairings.
Chiltern Firehouse’s resident oyster expert, Bobby Groves, has detailed knowledge of each oyster Merroir – that’s the a marine version of the word ‘terroir’, just FYI – having extensively travelled the UK’s oyster farms and fisheries to meet the farmers and find the nation’s best oysters.
Since an oyster can filter more than 55 litres of water a day, oysters taste of the land and water that surrounds them, which gives them their unique terroir – or Merroir – much like a fine wine or olive oil.
The Marylebone hotel and restaurant is serving up a number of bespoke oyster and wine pairings this autumn, specially selected by Bobby with sommelier Romain Audrerie, including the following:
- The West Mersea native oyster size no.3 from the Haward Family paired with a light red wine. The gamey notes of the West Mersea native are echoed with the flavour of a light red wine, such as Trouseeau from the French Alps on the Swiss border.
- The select Louët Feisser oyster from Carlingford Louth, County Louth, paired with a Blanc de Blanc to perfectly cut through the salinity.
- The famed House Oyster of Chiltern Firehouse, the Butley Creek from the marshes of the Suffolk Coast, is complimented by the aromatic, lemon crisp notes of a Grillo white wine from the vineyards of central Sicily.
The oyster and wine pairings will run for the duration of oyster season (September to April), with new ‘specials’ selected as the season changes.
1 Chiltern Street, Marylebone W1U 7PA; chilternfirehouse.com