Richard Kirkwood, Group Chef
What makes British oysters so remarkable? We live on an island, so are lucky enough to be
surrounded by seas and waterways. The cold waters slow down the oyster’s metabolism, producing crisp, meaty and sweet oysters. The flavour profile of an oyster is also influenced by the waters in which they’re grown, so British oysters develop different flavours as you move around the British Isles. For example, Lindisfarne oysters are creamy and plump, Jersey oysters are lean and briny, while Morecambe Bay oysters are grown in a salt marsh near land and therefore develop lots of minerality.
How do you incorporate sustainability into your menu, and why is this so important for you?
Can you share any exciting future plans for Wright Brothers Soho? We relaunched with a fresh new look at the end of 2018, and this year we are excited to showcase our terrace spaces and oyster-shucking cart.
The essence of sustainability is to preserve the fruits of the ocean for future generations, which is why we aim to buy seasonally.
Oysters are known to be the food of love; which Wright Brothers dish would you recommend for date night? I would definitely start with a platter of our mixed oysters, followed by a couple of small plates, so as not to distract from the conversation. Finish with a dessert to share and one of our delicious after-dinner cocktails.
What’s your favourite Carnaby restaurant – other than Wright Brothers?
I like Señor Ceviche. The head chef is my good friend and Wright Brothers alumni.
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