Carlingford Oyster Company bids to open new markets with major investment

The Louth business, which is celebrating 50 years, invested €535,000 in upgrading its facilities, with support from Bord Iascaigh Mhara

Kian Louët Feisser runs the company founded by his father Peter.  Picture: Terry McDonagh

A Co Louth oyster business, which celebrates its 50th anniversary this year, is set on increasing its exports to Europe.

Already producing 2.5 tonnes annually — the equivalent of 2.5m oysters — the Carlingford Oyster Company has invested more than half a million euro in new production facilities, with support from Bord Iascaigh Mhara (BIM). 

The business invested €535,000 in upgrading its facilities with the support of a €142,000 grant under the Brexit Sustainable Aquaculture Growth Scheme recommended by the Seafood Taskforce, and implemented by BIM. 

It takes more than three years for Carlingford Oysters to reach maturity. Picture: Terry McDonagh

The business was founded by Dutchman Peter Louët Feisser, who sailed into Carlingford Lough on a wooden yacht with his wife Anne in the late 1960s. While the visit was intended to be short, part of an epic journey around the world, the couple were mesmerised by the area’s natural beauty and the rugged Louth coastline — and never left. 

After spending a few years in the area, Peter chanced to hear an item on BBC Radio 4 about oyster growing, and in 1974 the Carlingford Oyster Company was born.

Now aged 86 and officially retired, Peter can still be found working in the lough at low tide with his son Kian.

“Oyster farming is very labour intensive and the investment was designed to make the company more competitive, and to secure the livelihoods of our team and my family," said Kian, who now runs the award-winning family business with his wife Mary. 

'The investment was designed to make the company more competitive and to secure the livelihoods of our team and my family,' says Kian Louët Feisser. Picture: Terry McDonagh

“The premises were built in 1992 and it was a big open space and we really needed to upgrade. The work included extending our production facility, adding equipment to help us segregate and grade oysters, and improvements in the dispatch areas. 

Modernising our working environment has supported us meeting the evolving requirements of food-safety inspections, and the expectations of our customers when visiting our premises.

In addition, the company added new depuration tanks with cutting-edge water-skimming technology to mitigate the risk of Norovirus. 

“All of these machines have helped us not only improve efficiency and working conditions, but they have also helped improve the quality of our oysters and therefore our customer satisfaction," he said.

At its peak last summer, the business employed 30 local people, something Kian is very proud about. Sales to the UK represent about 60% of total sales, with approximately 20% of sales in Ireland.

He is currently focusing on sales in mainland Europe with support from BIM and Bord Bia.

It takes more than three years for Carlingford Oysters to reach maturity. 

“They are rich in protein and low in fat, with exceptionally high levels of trace elements such as iodine, iron, selenium, copper, and zinc. 

"Taking advantage of the perfect growing conditions available in the lough, Carlingford Oysters are as natural and pure as food can be.” 

It was one of the first farms to grow gigas oysters, the frilly Pacific variety that has become popular across Ireland, but was a novel idea at the time.