A CENTURY after oysters disappeared from Porlock Bay, dredged up by marauding foreign trawlers, they were finally back on the menu on Bank Holiday Monday.
Some 150 local people joined the celebratory launch of community project Porlock Bay Oysters – and sampled 400 of its finest molluscs.
“We have been overwhelmed by the support from the Porlock community," said company director Roger Hall.
“It was a complicated business to set up ... [but] we now have six part-time workers and hopefully more employment opportunities in the future, which was the original object of the exercise.”
The official launch was at the Café, Porlock Weir, where chef/ proprietor Andrew Dixon and his team prepared oyster dishes for guests and demonstrated the correct way to open (shuck) oysters.
It is aimed to produce 25-30,000 oysters this year and. Hopefully. 500,000 a year by 2021.
Full story and photos in the Free Press