At a small inlet on Galway Bay, the perfect combination of pristine seas and clean, fresh water provides the ideal habitat for Irish oysters to feed and thrive, and it is here that the Kelly family harvests oysters that have been described by top chefs as – the best flavoured in the world.
Michael Kelly started selling oysters from his beds at Kilcolgan, on Ireland’s west coast, over 60 years ago, and now the business is run by his sons Diarmuid and Micheal, who continue the tradition of harvesting by hand daily to ensure absolute freshness.
The succulent oysters are then packed in seaweed and sent to restaurants and superior food outlets around Ireland and the world. The demand for Kelly Galway Oysters is high, but it is testament to the family’s stewardship of their beds that there is a sustainable supply without the need to farm intensively. Indeed, with a lineage that can be traced over 1,000 years to the first kings of Connacht, the Kelly’s long and proud connection to the sea and land is perhaps why they have a complete understanding and affinity with this part of Ireland and the fine oysters that grow so well here.
Oysters contain a cocktail of rare vitamins and minerals and are claimed to relieve many serious health problems. They are high in calcium, niacin and iron, as well as being a good source of protein. Omega 3, a fatty acid present in oysters, lowers cholesterol levels. The amino acid Taurine helps lower blood pressure and eases both arthritis and liver complaints. Oysters contain more phosphorous (“brain food”) than any other foodstuff, and they are high in zinc, which is essential for healthy skin, a strong immune system, mental stability and sexual potency.
