September’s always a great month for English’s. There are a lot of changes happening for us, and for our customers, which we’re really excited about.

First up we have the opening of the Native Oyster season. This happens on Monday 1st September, which is the first day we can sell Native oysters again. The season runs from 1st September until the end of April, and aren’t permitted to be sold between May and August. It’s a really special time to try oysters, and means you’re only eating them at their freshest. At English’s we’ll be shucking Native oysters from Loch Ryan in Scotland and from Richard Haward in West Mersea. Both will be ‘No.2’, which refers to the weight (80-100g) – No. 1 is the biggest, No.4 the smallest. You can view our current oyster menu here.


Keep your eyes peeled on Twitter from Monday 8th September – we’re running a brand new ‘Daily Specials’ menu, and the daily dishes will only be announced there. Every day we’ll be serving up a different menu, it will be 2 courses for £10 (main course and dessert) and available from 12-5pm, Monday-Friday. There are some old favourites making an appearance, plus a few new ones here and there.

On the 8th September we’ll also be at the Holborn Dining Room, London for the Tabasco UK Oyster Opening Championships. Wish us luck! We’ll share a write-up and a few photos here on the blog, on Facebook and on Twitter after the event.

Finally, later in the month we’ll be launching our new Autumn Menu. We’re really excited about this menu – it’s packed with fantastic, never-served-before dishes which we think are even better than those on the Summer Menu. The new menu will be announced on the 18th September, so you have between now and then to make the most of our current menu.

So that’s what we’re looking forward to in September! We hope you’re as excited as us about all the changes happening. Remember, we always love hearing your feedback so if there’s a particular dish you can’t live without (or can’t wait to return!) tell us and it may make an impromptu appearance at some point. You can get in touch by Twitter, Facebook or by emailing us at