CHANGING CULTURE - THE VALUE AND IMPORTANCE OF THE COMMUNICATION AND DEVELOPMENT OF AN 'OSTRELIER' CULTURE.
Oyster culture is at varying levels of development, and formality across the globe and where one country may have terms and practices defined, another may have something entirely different when discussing oysters in their many spheres. The term oyster culture itself may need a final definition.
The problem with this disparate approach is that miscommunication, misunderstanding and missed opportunity for positive forward progress occurs.
This is detrimental throughout the supply chain from farm to table. Creating a formal discipline of oyster culture study and reference will equip stakeholders with the knowledge to share appropriately and correctly with confidence. This formal knowledge and its application will help to increase market share and raise quality and perception of oysters. With its similarity to wine culture, an 'Ostrelier' and Master of Oysters' programme will be a culture changing tool with positive outcomes economically, socially, environmentally and nutritionally.
Katy has been advocating for oyster culture for the last decade or so and this has meant appearing at top food festivals around the country, teaching masterclasses, specialist oyster catering, talks, chef demos, opinion pieces, consultancy, media appearances and more. She is currently developing the basis for a pioneering qualification in oysters with her Oyster Academy, setting up the inaugural London oyster Week to raise awareness of oyster culture and funds for oyster restoration and working with an agent on developing a recipe book on oysters.