The King of Oysters: An Exclusive Interview with Jerry Fraser

When it comes to oysters, few names evoke as much reverence and admiration as Jerry Fraser. Dubbed the King of Oysters, Jerry has spent decades mastering the art of shucking, turning a simple culinary task into a captivating spectacle.

Read on as we dive into Jerry’s fascinating background, his love for oysters, and what makes The Shuck Club unmissable.

Can you tell us a bit about your background and how it all started to be known as the King of Oysters? 

In 1983, I attended a cousin’s wedding in London and decided to stay. While looking for work, I landed a job at Bentleys, a famous seafood restaurant in the West End of London, and the oldest seafood restaurant in the UK. At Bentleys, I honed my skills by working with four ex-world champion oyster shuckers. I ended up spending seven years at Bentleys and another year at the famed Savoy Hotel, heading their Upstairs at the Savoy seafood bar. 

What is it about oysters that fascinates you the most? 

Although I helped run an oyster bar in Florida during my university days and ate Gulf of Mexico oysters, I really had no idea what different oysters were available until I went to London and started running oyster bars there. These were five-star establishments—unbelievable. That’s when I started trying different oysters from the UK and Europe and understood what the fuss was all about. That’s when my true calling came—running oyster bars became my arena to entertain and tell stories. 

Do you have a favourite type of oyster or a particular region they come from? 

Top of my list is a Northern Irish flat native oyster from Strangford Lough. Cold waters, a nature reserve, and plenty of nutrients flowing up from the Irish Sea create a unique flavour profile. 

Can you share some secrets to perfect oyster shucking? 

First of all, a good oyster knife—don’t be tempted to buy a cheap $5 plastic handle one like many beginners do. Fork out $20 and get a wooden handle with good steel. Secondly, use a tea towel or glove when shucking. Always take your time—no medals for the quickest; it’s always about presentation. 

In your opinion, what are the best drink pairings with oysters, and why? 

Champagne, sparkling wines, beer, and Riesling. I’m not a fan of using spirits with oysters. 

Do you have any tips for enhancing the oyster-eating experience for first-timers? 

If you’re a first-time oyster eater or a beginner, it’s best to try a freshly opened oyster with a drop of lemon juice. Lemon, being acidic, cuts the saltiness of the oyster. Slurp it off the half shell, chew a few times, and then swallow. It is an acquired taste. 

 Love oysters? Join us at The Shuck Club on the Rooftop at QT on the 29th of August and 17th of October for an unforgettable epicurean escape. Jerry Fraser, the legendary King of Oysters, will be there to shuck the finest oysters, sharing his passion and expertise. As the sun sets, indulge in expertly crafted martinis served chilled through a whimsical ice sculpture, and enjoy a cascade of Idée Fixe bubbles as we toast to an afternoon of effervescence. This is a soirée where conventions are left at the door, and adventure awaits with every shuck and sip.  

Don’t miss this shuckin’ spectacle with Jerry Fraser—because some experiences are simply worth shelling out for.