As many worthwhile endeavors do, Island Creek Oysters started as a crazy idea. Skip Bennett, owner and founder of Island Creek Oysters, planted his first oysters in 1992 after three years growing quahogs in Duxbury Bay. He was told by many he was moving from growing something bad to something even worse. After much trial and error, and some undeniably delicious oysters, Island Creek Oysters has grown into one of the largest and most reputable aquaculture businesses in the US, selling over five million oysters a year around the world.
Intense care is given to every step of the farming process, from hatchery to harvesting. Because of Island Creek's commitment to excellence, the National Shellfish Association named Island Creek Oysters the best oyster in America. Today, diners can find Island Creek Oysters on the menu at restaurants across the country including Per Se, The French Laundry, and at their own Island Creek Oyster Bar, and Row 34. For more information, or to purchase oysters for home delivery, please visit shop.islandcreekoysters.com.
While some seasons are better than others, one thing has never changed; Skip’s original commitment to growing the finest oysters in the world while having a damn good time doing it.