Bwyd Epic Chris

Tomos’ Oysters

So we've had oysters from Grand Central Station - and they were good ones too, BUT you can't have Tomos Parry in New York with a barbecue roof top without him cooking oysters for me…BRAT STYLE!


  • Oysters
  • Laverbread
  • Cucumber
  • Radish
  • Vinegar
  • Organic champagne
  • Water
  • Sugar
  • Fish stock
  • Olive oil
  • Lemon juice
  • Fresh dill


  1. First you'll need to barbecue the cucumber. I'm using olive oil and salt before putting it on the fire.
  2. You'll need a good char on the cucumber before pickling it.
  3. To make the pickle, I'm mixing vinegar, organic champagne, water and sugar, before putting it on the fire to warm up.
  4. Whilst that's warming up, cut the charred cucumber whilst leaving on the burnt bits for more flavour.
  5. Once the pickle juice is warm, I'll add the laverbread and fresh dill.
  6. After, I'll pour out the pickle juice over the chopped cucumber.
  7. The oysters will go on the fire with a mixture of fish stock, olive oil, lemon and vinegar.
  8. Once you see the oysters bubbling they're ready.
  9. To finish, I'll add lemon juice, pickled cucumber, grated horseradish and fresh dill.
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