AD | From Blairgowrie to Loch Creran and Back Again
Known for showcasing ‘all things fish and seafood’, Little’s Restaurant in Blairgowrie has paid tribute to a long term supplier who actually hails from Blairgowrie!
Judith Vajk has run the Caledonian Oyster Company, supplying oysters from the clear waters of Loch Creran in Argyll, since 1995. During that time, and with her business now onto its second generation, she has built a fantastic reputation for the highest quality, with countless top restaurants across Scotland using her product, including Little’s, which has been supplied by Judith and her team for the past ten years.
With his ethos built on knowing exactly where every ingredient in his restaurant comes from, and with long term personal relationships with many small artisan suppliers, chef/proprietor, Willie Little, says that there is never any compromise in quality from the Caledonian Oyster Company.
“Judith’s oysters are simply the best,” said Willie. “I really wouldn't use anything else. My reputation is built on the quality of my seafood.
“The oysters are offered to customers as a pre-dinner starter to enjoy with an aperitif, or they can have them as a starter, or even as a main, it’s up to them. There are various ways I serve them, with tempura, with a marinade, but at the end of the day, the absolute classic of just a squeeze of lemon and a dash of tabasco lets the true flavour shine through – less is definitely more with a product of this quality.”
“Judith is one of our own, originally coming from Blairy, before she set off on her adventures to France many years ago, a journey which set her on path to farming oysters firstly in the Channel Islands, and then Oban,” he continued. “I know, over the years, she has contemplated moving back to Perthshire, but from a selfish point of view, we need her in Oban continuing to produce these incredible oysters!”
“I am delighted that her children are now involved in what is a fantastic business, as we need a company like this to continue to shine a light on Scotland’s world-class seafood.”
Commenting on her relationship with Little’s Restaurant, Judith Vajk said: “Willie has been a loyal customer over the years, and we are delighted that his customers very much enjoy our oysters.
“He understands the blood, sweat and tears that goes into producing not just our product, but that which goes into sourcing fish and seafood generally – it’s a hard industry that requires commitment, and is definitely not 9 to 5. He has gone out of his way to use smaller suppliers, to get to know all the skippers, and to promote the fish and seafood industry through his various businesses over five decades.”
“Personally, with Blairgowrie being my home town, it’s special to have a restaurant here using my oysters for so long,” said Judith, who added that her mum, who still lived in Blairgowrie, “loved to go to Little’s Restaurant, so when I was home visiting her, it was the ideal place to take her as a treat!”
Of her own favourite way to enjoy oysters, Judith said: “It has to be with shallots and red wine vinegar, although when I eat them at the farm, I have them straight out of the shell with no condiment at all! Cooked, I love a steak and oyster pie, or grilled with parmesan and cream.”
Further details: www.littlesrestaurant.com
and https://www.facebook.com/CaledonianOysterOban
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