We welcomed both locals and holiday-makers across the Bank Holiday weekend (27th-29th May) to sample fresh local oysters and top-quality champagne.
Originally scheduled to run across the Saturday and Sunday only, thanks to its huge success and consistently high demand, we extended the event an additional day to cover Bank Holiday Monday.
Guests took to the terrace outside the venue to soak up the sunshine as they sipped on Taittinger Champagne, courtesy Hatch Mansfield, whilst sampling fresh Menai oysters prepared by brothers, Tom and Finbarr,from Black Pearl Oyster Co.
Our talented team of hospitality professionals worked tirelessly alongside the connoisseurs in the seafood and premium wine industries, guiding guests through a culinary journey from seabed to shore and grape to flute.
Providing the entertainment for the weekend were local bands, Traed Moch and Carbon Banana, who performed a great selection of live music, as guests sampled the array of champagne and oysters on offer.
General Manager at The Oyster Catcher, Pat O'Neill, said: “This is the first event of its kind to be held at The Oyster Catcher in recent times and we’re incredibly proud to say that it was a real triumph, surpassing even our own expectations. We were glad to extend the event for an additional day as the atmosphere at the venue was incredibly vibrant and we thought we’d make the most of the fantastic weather!
“We were delighted to be joined by the talented teams at Black Pearl Oyster Co. and Hatch Mansfield, and we would like to extend a huge thank you to them for all of their support in making our event a truly great success.
“We are currently looking into planning a second champagne and oysters event in the summer months and we hope to welcome everyone involved back to the OC very soon.”