Under festive bunting in Mayfair, England’s top oyster shuckers competed to claim the title of fastest and most skilled in the country at the Speed Shucking Oyster Open. The competition, held recently at Bentley’s, a longstanding seafood restaurant in central London, featured 16 participants from various English restaurants vying for the chance to represent England at the upcoming World Oyster Opening Championships in Galway, Ireland.

The contest tested both speed and precision, with competitors racing to open oysters quickly while preserving the integrity of the shell and oyster meat. During the initial round, each contestant was timed on opening 12 large native oysters, a prized species that has been consumed in England for over two millennia. Judges deducted points for any damaged shells, broken oyster flesh, or the presence of grit. The finalists then advanced to a more demanding round, where they opened 30 oysters under similar criteria.

Ethan Land, representing Richard Haward’s Oysters, a market stall in Borough Market, emerged as the winner after displaying steady hands and consistent technique throughout the final. Among the competitors was Quincy Coulter Young of Rocks Oysters, who emphasized the importance of practice and overcoming fear of injury in mastering the craft. “The secret is not being scared of stabbing yourself in the hand,” he said.

The competition was judged by actor Stanley Tucci, who expressed mild surprise at the nature of the event, initially expecting a wine tasting but appreciating the quality of the oysters presented.

Irish chef Richard Corrigan, who owns Bentley’s and oversaw the event, spoke about the unique demands of oyster shucking, noting the physical strength and social skills required. “You don’t find oyster shuckers, you make oyster shuckers,” he said, highlighting the combination of charm, wit, and strong hands needed for the job. He also recounted personal experience with oyster-related injury, underscoring the risks involved.

Corrigan emphasized the environmental significance of native oysters, describing them as indicators of coastal water quality due to their natural ability to filter toxins. He noted recent challenges in sourcing oysters sustainably from English waters, as pollution from sewage outflows has compromised some traditional oyster beds. As a result, Bentley’s now sources oysters from locations such as Loch Ryan in Scotland, the west coast of Ireland, and Jersey.

“At Bentley’s, we moved away from areas like Mersea Island and Colchester because of environmental concerns,” Corrigan said, underscoring the importance of clean water for oyster health. He encouraged greater confidence among restaurants in featuring oysters on their menus, linking the competition to broader efforts to raise awareness of marine conservation and responsible sourcing.

Bentley’s serves approximately 10,000 oysters weekly, drawing a crowd of around 200 spectators to the event, who enjoyed champagne as they watched the shuckers perform. The competition hopes not only to crown a national champion but also to elevate the profile of native oysters and support sustainable seafood practices in England.