Pembrokeshire Oysters win protected status
Pembrokeshire Rock Oysters and Pembrokeshire Native Oysters have been awarded Protected Geographical Indication (PGI) status, the UK’s mark of authenticity, regional identity and quality.
The oysters are produced by business partners Dr Andy Woolmer of Tethys Oysters Ltd (oyster farmer) and Jake Davies of Atlantic Edge Shellfish Ltd (shellfish processor and distributor), in Pembrokeshire, Wales. Together, they manage the entire journey from seed to plate.
This recognition, the producers say, celebrates the oysters’ distinct “merroir” – a reflection of the pristine waters and rich biodiversity of Angle Bay, at the mouth of the Cleddau Estuary in Pembrokeshire.
The company said: “Grown in Class A waters, surrounded by seagrass beds in a Special Area of Conservation, these oysters offer a truly unique taste of place.
Dr Andy Woolmer, founder of Tethys Oysters, said: “We’re delighted that our oysters have gained PGI status. It’s a recognition of both the unique flavour of our oysters and the sustainable way in which we farm them. PGI helps protect that identity, and we hope it encourages more chefs and food lovers to discover what makes Pembrokeshire oysters so special.”
PGI status protects the name “Pembrokeshire Oysters” in law, ensuring that only oysters grown and processed in the designated area – and to the approved specification – can use the name. It safeguards the heritage and quality of this small but vibrant Welsh industry, while helping customers make informed, provenance-led choices.
Pembrokeshire Rock Oysters (Crassostrea gigas) are available year-round and prized for their delicate clean brine, cucumber freshness and subtle citrus notes.
Pembrokeshire Native Oysters (Ostrea edulis), meanwhile, are harvested between September and April and are known for their meaty texture, umami depth and vibrant marine overtones, the “oyster lover’s oyster”.
Both have won Great Taste Awards and are served in top restaurants across the UK, particularly in London, with growing interest from seafood connoisseurs and sustainability-minded chefs alike, the company says.
Chef Ben King of Pesky Fish, London said: “These oysters are beautifully pure – clean, crisp and full of the flavour of the sea.The Rock Oysters are delicate and bright; the Natives have that amazing umami finish. It’s like tasting the coast.”
“Pembrokeshire Native Oysters are something really special – they have a punchy ozone flavour and an incredible crunchy texture. A true delicacy,” added Douglas Balish, Executive Chef, The Grove Hotel, Narberth.
“This is a win for Pembrokeshire, for Wales, and for sustainable aquaculture,” said Jake Davies of Atlantic Edge. “We’re proud to fly the flag for Welsh seafood and hope more people will now seek out Pembrokeshire Oysters, whether at their local fishmonger or on the best restaurant menus.”
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