Deep fried oysters are often associated with Chinese New Year, but a recipe this good should be enjoyed all year round! The oysters are crunchy on the outside and sweet and salty in the inside, just scrumptious!

A take on Sichuan street food, these grilled oysters are fiery with garlic and chilli, but the addition of red pepper, ginger and oyster sauce create a really well balanced topping that is delicious with the sweet and salty oysters.

We love a cooked oyster at the Fishery, these ones are gently steamed, topped with fresh ginger and shallots and dressed with a light, sweet soy sauce, I mean, what's not to like?

A lot of really delicious seafood comes from Scotland, so much that you could create your own special Burns Night Seafood Platter to share and celebrate with friends.

The combination of oysters and beef is nothing new, the sweet, salty oysters cut through the rich sauce and strong beefy flavours to create a truly warming hug in a pie.

A traditional Australian way to enjoy oysters and one of our favourites too, especially in the summer when you can make the sauce in advance and then cook them on the BBQ.

Looking for a different take on shallot and red wine vinaigrette for your oysters? How about a delicate sparkling rose wine version that ticks all the boxes.

It's not something that you think of to make at home, but you should, you really should and this is a great, easy recipe to try.

No shucking necessary: Once the oysters open on the grill, simply top them with this smoky chorizo butter.

This is a wonderful dish to try at home, it looks stunning but is surprisingly simple to make. 

A simple and elegant recipe that celebrates the freshness of our oysters accented primarily by butter and thyme.

Briny, minerally oysters just barely cooked, surrounded by smoky bacon and lightened with the zing of fresh lime juice.