Sarah Browne is the founder of Oysome, the exciting new female-led business that focuses on one key ingredient – Irish oysters. Oysome creates bespoke oyster pairings using ingredients local to the oyster farm. Sarah has created this niche business as a way to educate and promote the passion she has for Irish oysters and to showcase their inherent sustainability and the diversity in how they can be eaten.
Sarah Browne, founder of Oysome says “In a world where we are increasingly aware of the devastating effects of climate change, I believe it is more important than ever to seek out sustainable future food solutions. Simultaneously, we are becoming more aware of the effects of ultra-processed foods and poor nutrition on our health. Oysome is working to provide flavour-forward solutions to these issues. Protecting real food, biodiversity and rural economies are values at the core of what Oysome does. I want to reduce the stigma associated with oysters in this country and bridge the gap between our incredible oyster producers and the Irish public.”
Oysome can be found at private events or at pop-ups throughout the country such as the upcoming Pop-Up at Aniar in Galway.
Oysome will be in Galway’s Aniar on Sunday, 24th September to mark the Galway International Oyster and Seafood Festival weekend. Sarah will host a limited number of oyster-tasting sittings commencing at 1 p.m., with the last sitting at 7:30 p.m.
The Oysome team will serve five of Ireland’s premium oysters paired with botanically inspired accompaniments and dressings. This unique pop-up will take place in the beautiful setting of Aniar, the Michelin star restaurant on Dominic Street.
In four long-table style sittings on Sunday the 24th of September, Sarah will guide guests through each course, beginning with a dainty flaggy and finishing with a deep and briny native. Each course will be paired with a palette cleansing kombucha or spritz, made from scratch by the Oysome team.
The Oyster tasting will begin with a dainty Flaggy Shore Oyster with Pickled Banner Berries, St. Tola Goats Curd, and Meadowsweet, accompanied by a Blueberry Spritz. Sarah pairs a Réalt na Mara Oyster with a Sliabh Aughty Honey and Beechlawn Organic Cucumber granita followed by a refreshing Cucumber Booch, while a Kelly Gigas Oyster is paired with Sea Beet, Yarrow and Seaweed and a unique Seaweed Spritz. The DK Connemara Oyster is served as ‘Oyscream’ – Sarah’s take on an oyster ice cream with Elderberry gel and Elderberry ‘Booch. The experience is rounded off with a stunning Kelly Native, its rich, briny finish paired with a Micil Heritage Poitín spiked cream. Guests finish off the experience next door in MP Walshe’s pub with a complimentary Guinness or MP Walsh Single Grain Double Barrel Whiskey. Tickets are priced at €35 per person and include accompanying spirits and kombuchas.
Sarah says “I am so excited to share a little insight into the wonderful world of Irish oysters for this very special event in Aniar. It is a privilege to be hosting these tasting experiences in a restaurant that is synonymous with the story of Irish food. Oysome is all about celebrating Irish oysters and having a bit of fun while doing it so you can expect lots of conversation and craic.”
The evening is generously supported by Aniar. To book your place visit Oysome Pop Up at Aniar – Event Brite
If you can’t make it to Galway, Oysome can be found at Eat The Streets in Dublin on the 16th of September between 4.15 p.m. to 5 p.m.
Keep up to date with the latest news by following Oysome on social at @heyoysome