Oysters have created a sense of luxury and indulgence at events and on dinner tables around the world for hundreds of years. As far back as Roman times British Oysters were a prized delicacy, with Oyster shells found extensively around archaeological sites. They were marketed widely within the country and were sent back as far as Rome, where Roman emperors were said to pay for them with their weight in gold.
Despite British oysters being renowned for centuries their domestic appeal has dropped considerably in recent years with most of Britain’s harvest being exported overseas to France and further afield. The Black Pearl Oyster Company aims to bring back the prized British Oyster to British people. 
Fresh oysters are unrivaled in their ability to bring a taste of the ocean and also a unique talking point for your event with no preparation or cooking. They are natures canapes ready to be consumed as soon as they are plucked from the ocean.
Pacific Rock Oyster
Pacific Rock OysterCrassotrea Gigas
Pacific oysters are small and sweet and the world’s most cultivated oyster. They are growing in popularity in both Europe and America. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis. Kumamotos, however, were found to be their own species. Pacifics have a distinctly more fluted, sharply pointed shell than Atlantics or European flats.
Wild Rock Oyster
Wild Rock OysterCrassotrea Gigas
These Oysters are the same species and variety as the Pacific Oysters, however they are totally wild and are handpicked from traditional Oyster beds. They have a thicker shell than normal with a slightly different shape. They have an exquisite taste and meaty flesh.
Kumomoto Oyster
Kumomoto OysterCrassostrea gigas
Kumomoto Oysters are one of the smallest available varieties of Oysters and they are popular for their light fruity flavour and their amazing sweetness. Originally from the Yatsushiro Bay in Japan, they were first exported to the US in 1945, they are extremely popular in America and Europe but are mostly unknown in Japan today. They take 3-4 years to reach full maturity and they are distinctive for their beautiful fluted shells.
Native Oyster
Native OysterOstrea Edulis
The Ostrea Edulis, or native Oyster is, as the name suggests, the Oyster that is indigenous to European waters. Growing wild in Norway, The Netherlands, Sweden, France, Scotland, Ireland and England. This is the variety that made England famous with the Romans for their Oysters. It is round with a very flat shell, it has a wonderfully complex flavour, starting with sea salt, then sweet and earthy tones and a metallic tang to finish.