The Seaside Edit

Set The Table

Anchor your table with Blue Stars, then layer in our new Seafood Stripes, with some Coast Toast too.

Keep your colourway tight navy, cobalt, a flash of red (and EB cream)… mix as many patterns as you like.

Pattern pairings

Coastal Colour Pairing

How To Prep Oysters At Home

There is no more dramatic seaside centrepiece than a pasta bowl of freshly shucked oysters, nestled in crushed ice on our new Red & Blue Toast Medium Pasta Bowl.

It’s simpler than it looks, promise.

Chill Thoroughly
Oysters should be eaten cold. Keep them in the fridge cup-side down until the moment you shuck.

Hold Safely
Wrap the oyster in a thick folded tea towel, cup-side down, with the hinge pointing towards you. Firm grip with the towel protecting your hand!

Work The Hinge
Insert an oyster knife into the hinge (not the lip), bit of a wiggle and twist until you feel it pop. Trial and error, don't rush, and don't force it from the side.

Release & Serve
Slide the knife along the inside of the top shell to sever the muscle, discard the flat lid, then loosen the oyster in the deeper cup. Serve on crushed ice immediately with a squeeze of lemon and a dash of Tabasco. Delicious!

shop pasta bowl

don't forget!

Some Extra Touches

We All Scream For...

Summer days and bank holidays in the garden call for ICE CREAM! Why not set up a proper toppings station?

On Our Toppings Table:
Ground nuts, hundreds & thousands, salted caramel, hot fudge, a jar of maraschino cherries for the traditionalists. Maldon on top of everything, always.

OH and a chocolate flake!

shop blue & red toast ice cream bowl