Wright Brothers

20 years ago, Wright Brothers was born. Here's Ben & Robin on the journey to Wright Brothers... "We should start by saying that we're brothers-in-law. We both had careers which were going along nicely until 2002 when we met Jerome - one of France's biggest oyster farmers. That was the catalyst for starting Wright Brothers and getting oysters back out there. We started by telling anyone who would listen about oysters – how they were grown, how they were purified, how good they are for you and how to shuck, prepare and, even, how to eat them (chew them and you'll never go back to shooting them straight down). We approached all the best chefs and they loved how fresh and delicious our oysters were. So did their customers. The word spread and more chefs started to use us as their oyster supplier. We were on to something, everyone was talking about oysters. It was the beginning of our journey in sharing our passion for oysters and seafood that has paved the way for wholesale, oyster farming, restaurants and more recently our online business, Wright Brothers At Home. We simply believe most people love seafood, just like we do and want to share our seafood experiences from shore, straight to your door." - Ben & Robin of Wright Brothers. #wholesale #wrightbrothers #seafood #20years

What sets our brand apart is the ability to extend the Wright Brothers experience into guests' homes. At our supper clubs, we share details about our online fishmonger, where customers can order the same high-quality produce we serve, delivered straight to their door. Plus, they can access our chef’s recipes online. One such recipe is the much-loved seared scallop champagne risotto from our latest supper club, created by our Senior Head Chef, Gareth. https://bit.ly/49rvHuv

Here’s a recap of our latest and final supper club of the year! A decadent evening with Piper-Heidsiek 🍾 It was a huge success launching our new blend of Champagne: Essentiel by Wright Brothers featuring guest speakers Martin from Piper-Heidsieck and Robin, our co-founder. Every course was infused with Champagne... including Champagne jelly! Thank you to all those who attended ❤️

We're thrilled that Borough Market has been mentioned in the Conde Nast Traveller! Join us for an "extravagant sit-down seafood platter. Nab one of the outdoor seats with a giant barrel for a table and watch the comings and goings of market life." https://lnkd.in/erFpBhy9

Are you gifting colleagues this Christmas? Shop our Black Friday sale and save 15% on smoked fish. Choose from our luxurious smoked fish hampers to our range of whole sides of salmon, ideal for unique corporate gifting. Keep an eye out for more delicious offers landing over the weekend.

Mermaid, creators of ethically sourced spirits from the Isle of Wight, has become a bar favourite, and we're thrilled to have partnered with them to craft our new winter cocktail menu, inspired by our mutual love for the ocean. Here’s a look back at our recent media event celebrating the launch of our seasonal drinks, now available at all Wright Brothers locations: Battersea Power Station, Borough Market, South Kensington, and our speakeasy bar, The Mermaid. Find out more about our partnership > https://bit.ly/3B1o01q

A DECADENT EVENING WITH PIPER-HEIDSIECK 🎟️ Tickets > https://bit.ly/44HWUFa 📍 Battersea Power Station 🗓️ 26th November 2024 With just under two weeks to go, only a few spaces remain for our next Seafood Supper Club - a five-course, champagne themed dinner on the 26th of November! Join us as we celebrate our signature blend, Piper-Heidsieck Essentiel by Wright Brothers, and delve into the remarkable process behind this unique champagne. As the first B-Corp certified champagne house, Piper-Heidsieck shares our dedication to sustainability. Hear from a special guest from Piper-Heidsieck and our Co-Founder, Robin, as they discuss how our partnership embodies a commitment to transparency from sea to plate and vine to glass.

Discover our new set menu, exclusive to South Kensington! Two courses for £24 or three courses for £28. It’s the perfect winter lunch at work or group dining, from 12-4 Monday to Friday. With options for everyone, enjoy dishes like fish soup with rouille and croutons, mussels in white wine sauce, or finish with a classic crème brûlée. Make a reservation > https://bit.ly/3unGzsM

In celebration of World Mussel Day, let’s take a look into the journey our mussels take from sea to plate. Our mussels are carefully cultivated in the pristine seas off the Scottish west coast and Shetland. Grown on ropes suspended in the tidal currents, our delicious mussels are plump and sweet-tasting. Their swimming larvae attach themselves naturally to ropes suspended in the water from buoys. Over the next three years the mussels draw naturally by feeding in the rich planktonic tidal flows. Once they have reached the right size, the ropes are hauled aboard a harvesting vessel and the mussels are carefully collected. The mussels are taken by chilled transport to our state-of-the-art processing facility in central Scotland where they are cleaned and graded. From there, they make their way to Wright Brothers Wholesale at Billingsgate, and on to over 500 London restaurants, including our own!

Perfect for Bonfire night, Éclade de Moules brings a coastal twist to your back garden fire. Originating from the southwestern coast of France in Charente-Maritime, this unique dish, mussels cooked under a bed of pine needles, was inspired by local fishermen who found a flavourful way to cook mussels over a campfire. Arranged hinge-side up, the mussels are covered in dry pine needles and set ablaze, creating an intense steaming effect that infuses them with a distinctive smoky flavour. The result is a warm, autumnal delicacy, best served with crusty bread, butter, and French white wine, capturing the coastal essence of this special French tradition. Watch our how-to video and follow our step-by-step method.