Oystermen

The story

Oystermen: Modern British Seafood in Covent Garden, London

Founders and Kitchen

Matt Lovell and Rob Hampton established Oystermen, a modern British seafood restaurant in London, after bonding over a shared passion for high-quality catches during a job interview. The venture originated as a pop-up luxury oyster bar hosting private events before the founders opened their permanent kitchen on Henrietta Street in July 2017. They remain personally involved, steering a service model grounded in provenance and sustainability while deliberately avoiding white tablecloth formalities. This dedication to market-fresh produce and unpretentious hospitality recently garnered a Good Food Guide accolade.

The Seafood Selection

Daily fresh oysters form the core of the menu, with varieties ranging from Loch Fyne to Jersey Rock listed on blackboards alongside dressed preparations like XO and jalapeño styles. The kitchen pairs these with robust plates such as spicy Dorset crab thermidor doughnuts, pan-fried stone bass, and native lobsters accompanied by garlic butter and chips. Guests consistently return for the squid salad served with anchovy toast, while seasonal rotations bring creative directions like hake finished with red curry sauce and baby sweetcorn.

Room and Drinks

The dining area presents a breezy, informal environment where prices are hand-written on chalkboards, an aesthetic Giles Coren likens to historic Covent Garden fish restaurants. An extended interior and outdoor terrace make the space suitable for theatre audiences seeking an all-day stop between performances. The beverage programme highlights the house Oyster Martini, which combines vodka, gin, and French vermouth served straight up over a raw shell. Wine selections prioritise seafood compatibility, informed by the owners' experience managing the adjacent Bedford Street Wines shop.