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Celebrating Seafood Week 7-10 October 2016

We're very excited to be joining the rest of the UK to celebrate British Seafood Week from 7-14 October. It's a great opportunity to come together and give seafood the recognition it deserves and thank the people who produce it, from the fishermen who haul their fresh catch in all weathers to the chefs who serve it to our table.

We'll be marking the occasion with our fabulous oyster specials, created by Ed, where you guys can enjoy five sensationally prepared oysters with a glass of our own-brand Champagne for £20.
At Randall & Aubin, we only procure the finest produce from specialist seafood suppliers, who are sourced from far and wide.  Each of our suppliers is a specialist in a particular product and we feel that it is worth the extra effort to obtain the best and freshest British seafood that we can.
Our large cod and haddock, for example, is ordered from Peterhead; in-season lobsters come from Cornwall; the sweetest deepwater crab from Weymouth; whelks from Kent; live langoustine from Scotland; clams from Dorset and our bespoke smoked salmon is traditionally dry cured and smoked in Berkshire.
During Seafood Week, guests will be able to try Spiced Tempura Oysters, glazed with red chilli and sesame until Sunday 9th October, and then Glazed Oysters Randall with Shrimps until Sunday 16th October. (See here for Ed's Oysters Randall recipe!) Oyster October will continue until the end if the month, with two more delicious specials: Classic Spicy Oysters Kilpatrick - oysters in a spiced tomato sauce topped with pancetta and breadcrumbs, and Fresh Vietnamese Style Oysters - five bright, zingy oyster parcels, each topped with a crunchy Vietnamese salad and crispy fried garlic.
As well as our oysters, there are also our daily changing specials that celebrate our shore's bounty from that very morning. Past specials have included Brixham Bream fillet with smoked paprika potatoes, broccoli, crispy shallots and lemon beurre blanc, and pan roasted cod fillet with crushed potatoes, asparagus, cherry tomatoes and champagne bisque sauce. Delicious.
We hope to see you over the next 7 days to enjoy Seafood Week in true Soho style!
@randallandaubin     #SeafoodWeek      #OysterOctober
Want to see Ed in action, making his stunning Oysters Randall dish? Click here for recipe and demo

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