These are the product of the incredible, incredible effort of Andy Woolmer and his team down in Pembrokeshire. Quite possibly the best story of regeneration, these oysters maintain the same incredible cucumber-y freshness of the rock oyster but with the rounded flavour only experienced in a native; an oyster aficionado's oyster. These require nearly 5 years to reach market size, meaning they have the time to develop more subtle characteristics of the Atlantic Edge. Natives have a crisper bite with a complex umami punch and a distinctive silvery finish. I promise that those around your table will remember eating their first Atlantic Edge Native. To see how to shuck them, click here.
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