Finally we have got through the summer and September is here with all her delicious oyster goodness!
But before you dive into the oysters let our Pearl Company share a pearl of wisdom with you.
Only eat oysters in months containing the letter ‘R’ in their names. For example September, October, November etc.
…It would be wise to follow this nugget of golden information!
Did you know that the oysters you eat are completely different to the oysters that create cultured pearls?
The oysters that create cultured pearls are far more chewy than the succulent ones served in restaurants.
Fancy an Oyster and Pearl extravaganza?
If you roam over to Knightsbridge your wish can come true with the delicious sea food restaurant Outlaws at The Capital located on Basil Street and our Pearl Center located 3 minutes down the road on Beauchamp Place.
But which type of cultured oyster pearl do you choose? Akoya Pearls, Tahitian Pearls or South Sea Pearls?
To reflect the Indian Summer (we hope to have) let’s look at the naturally golden coloured South Sea Pearls.
Produced in gold lipped oysters that inhabit the waters of the Philippines, Indonesia and Burma, the pearls are usually 9-16mm in diameter.
Join us at 42 Beauchamp Place, London, SW3 1NX, where our Pearl Team will help you find the perfect South Sea Pearl shade to suit you. From necklaces, bracelets, earrings, rings, tie pins… the world is your oyster (excuse the pun!)
‘All art is autobiographical. The pearl is an oyster’s autobiography.’ – Federico Fellini
Leave a Reply