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The Dorset Oysters Story

Dorset Oysters was born when Pete Miles, owner of Storm restaurant in Poole, cook and fisherman, couldn’t source local oysters for his own restaurant - a perplexing problem considering the area has some of the biggest oyster beds in the country.

Pete teamed up with Gary Wordsworth, who's oyster farm in Poole Harbour now provides the highest quality pacific oysters that go straight to Dorset Oysters’ depuration plant just 3 miles away, where they, along with local clams, cockles and mussels, are purified and sent to some of the top restaurants in the UK.

Dorset Oysters uses the U.V. method of purifying its shellfish, ensuring their superior taste and texture are not compromised. This outstanding quality that has led to them being the shellfish providers of choice for top restaurants and chefs such as Mark Hix, Rick Stein, Caviar House & Prunier and Bentley's.

However, you don’t have to be a top chef to experience the best; anyone can order small or large quantities of oysters and shellfish, and we deliver straight to your door.