#249 A copy of Oyster Isles by Bobby Groves, Head of Oysters at Chiltern Firehouse restaurant in London, plus a selection of world class Suffolk smoked fish by Pinney’s of Orford.

A chance to win a delicious selection of fish from Pinney's of Orford, plus an edition of Oyster Isles by the Head of Oysters at London's prestigious Chiltern Firehouse restaurant - the perfect treat for the foodie in your life!

About the book:

'Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's the stuff that oyster bucket lists are made of' Julie Qiu, In A Half Shell blog

'A masterpiece' Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York

'An amazing tome . . . The stories behind each oyster and location are informative, in depth, but, most importantly, fun' Michel Roux Jr

The oyster. Ostrea edulis. 'Edible bones'.

The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decadence during the twentieth century. It is a superfood; a biological water meter; an ecological superpower. The oyster card, 'the world is your oyster' - it has even crept into our language.

Bobby Groves, Head of Oysters at the Chiltern Firehouse, takes us on a wonderful journey of the British oyster, a five-thousand-mile motorcycle odyssey of Britain's spectacular coastlines. He vividly brings to life this strange and marvellous creature, shining a light on its rich and vibrant history, its cultural impact and ecological importance as well as those oyster folk who work so hard to protect them.

Part travelogue, part social history, Oyster Isles is a celebration of the much-loved yet much-misunderstood British oyster.

About the fish:

All of our fish and seafood is traditionally smoked using oak logs, producing a lovely subtle smokiness that is perfect for enhancing their delicate flavours. Please note that we don’t use any artificial colours or preservatives in our smoking process.