By Jonathan Hatchman, Food Editor, @TLE_Food
Following on from the success of his first restaurant – Elliot’s – in Bethnal Green, Australian Michelin Bib Gourmand winning chef and restaurateur Brett Redman has teamed up with Margaret Crow for his most recent opening – The Richmond – a brand new bar and restaurant located at the intersection of East London’s Dalston, Haggerston and London Fields. Featuring a menu that’s built around Oysters, comfort food and raw dishes, The Richmond also boasts East London’s first raw bar, serving a range of Oysters and Clams, as well as a selection of Carpaccios and Tartares.
And with the opening of The Richmond, Brett has supplied this handy step-by-step photographic guide on how to (properly) prepare Oysters.
1. Place the Oyster flat side up on a towel on a stable surface.
2. Use a small thick pointed knife, preferably an Oyster knife, and holding onto the Oyster using the top of the towel place the tip of the knife firmly into the Oyster hinge.
3. Gently push and then twist the knife to prise the Oyster open.
4. Slide the knife across the inside of the flat top shell to cut the muscle holding the Oyster meat onto the shell. Scrape the knife gently across the shell to dislodge the oyster completely. As they’re alive they often try to grab hold of the shell.
5. Next slide your knife under the oyster between the Oyster itself and the curved bottom shell to loosen it completely.
Your oyster is now ready for slurping or serving as you see fit.
‘Oyster Happy Hour’ at The Richmond runs from 6-7pm on weekdays and from 5-6pm on weekends and can be found at 316 Queensbridge Road, London, E8 3NH.
