Above All Else, the Business of Oysters Must be About This
What’s the first thing that comes to mind when you, as a consumer, think of oysters? It’s ‘freshness’ that I value most when it comes to oysters and their marine brethren.
And it’s freshness, the holy grail of the oyster eater, that Croagh (pronounced “crow”) Patrick Seafoods Ltd, which is based a few feet from the splendid waters of the west coast of Ireland, has down to a tee.
A “Shore to Door” Service
Padraic Gannon, who founded Croagh Patrick Seafoods some twenty five years ago, runs a “shore to door” service for local hoteliers, restaurateurs and fishmongers. This service means that Padraic harvests oysters to order and delivers within 24 hours.
The hoteliers are happy, the restaurateurs are happy and the fishmongers are happy. And they are all happy because their oyster-eating customers will be happy. It’s not just some clever marketing on Padraic’s part; it’s a great example of putting yourself in the shoes of your customers. Actually, that is clever marketing.
What You’ll Hear About in this Episode
In this episode of the show, Padraic:
- Describes how he moved out of agriculture (dairy farming) and in to acquaculture (to harvest oysters and some clams and mussels, too).
- Explains the tasks involved in good oyster husbandry.
- Describes the key control points that need to be in place for oyster harvesting good practice.
- Overviews his sales channels.
- Explains how he is meeting demand from that relatively new and exciting market, the gastro-traveller.
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Get the Show Transcript
If audio isn’t your thing, you can download a transcript of the show here: Ep #029: Croagh Patrick Seafoods Ltd: The Business of Oysters.
You can also find the full transcript of the show at the end of this post.
Very Sound Bites from Padraic Gannon
Check out the image below for some very sound bites from Padraic on the show.
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Links Mentioned in the Show
Croagh Patrick Seafoods Ltd website
Croagh Patrick Seafoods Ltd on Facebook
Bord Iscaigh Mhara, the Irish Sea Fisheries Board
Rungis market in Paris
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Transcript of the Show
Catherine Moran: Hello, and welcome to episode 29 of The Artisan Food & Drink Business Show, the show where artisan producers tell their brand story and share the secrets of their success. I’m your host, Catherine Moran.
On today’s show we’re going to hear from Padraic Gannon, founder of Croagh Patrick Seafoods Ltd. Padraic is an oyster producer who harvests grade A oysters and some clams too, in Clew Bay, Co. Mayo, which is on the stunning west coast of Ireland.
Padraic tells the story of how he made the move out of agriculture — dairy farming — and into aquaculture. He gives the inside track on the intensive nature of raising, tending and harvesting oysters, which he does on a daily basis so that he can provide ultra fresh oysters with his “shore to door” service to local hoteliers, restaurateurs and fish mongers.
Padraic is able to tap in to another type of customer too, the gastro traveller, thanks to the development and phenomenal success of the Wild Atlantic Way, a coastal touring route that’s about gastronomy just as much as scenery, and that stretches some 1500 miles along Ireland’s western seaboard, very much including the waters in which Padraic produces his oysters.
Producing osyters is hard enough work thanks to tumbling, grading and hardening off, but Padraic also has to battle with unfavourable weather conditions and predators like the oystercatcher. I’ll let Padraic take over the story now.
Catherine Moran: Welcome to The Artisan Food and Drink Show, Padriac I’m absolutely delighted you’ve taken the time out of your day to have a chat with me about oysters, which is your main business. We are sitting on the… I don’t know how many feet away we are from Clew Bay…
Padraic Gannon: Basically, 10 foot from the shoreline.
Catherine Moran: …Looking out to where you do your fishing of the oysters. Would you tell us a little bit about your business, which is Croagh Patrick Seafoods Limited?
Padraic Gannon: Correct. Basically about 25 years ago I was farming livestock, principally dairy. We had 25 cows at that time and we had only about 15 acres of land. At that time there were quotas for milk and there was new legislation and regulations for silage — effluent —and it got so complicated I decided to start farming the sea rather than farming the land.
Catherine Moran: Because it’s just on your doorstep?
Padraic Gannon: It’s on the doorstep and we had as many acres as we want. With the land we’re confined to 13-14 acres.
Catherine Moran: Yeah. Yeah.
Padraic Gannon: That was back in 1984, I think, I did an aquaculture course after leaving school. That went on for about a year. I got my first trials out here in the bay, I think, in April 1985. From there it has been a steady growth to where we are today. Basically, again, it consists of buying the small oyster seed from a hatchery, mainly in England or in France, now. We buy them roughly the size of your small nail and it takes approximately 2.5-3 years to get them to market size.
Catherine Moran: They’re called oyster seeds?
Padraic Gannon: Correct.
Catherine Moran: They’re baby oysters?
Padraic Gannon: Yeah, they’re microscopic, actually, when they arrive in the hatchery. They are fed on algae in a controlled environment. When they are approximately 8-10mm we take them in from the hatchery. The transport is mainly by air into Shannon or Knock airport. As quick as we can, we get them re-layed out into the water.
Catherine Moran: What does that involve, putting them back out into the water?
Padraic Gannon: Basically it involves putting them into small mesh bags. We start them off roughly at about 2,000 or 3,000 per bag. Each bag is placed on what we call a trestle, which is an iron type of a table, which keeps them off the bottom and yet, they’re anchored. They’re put out on the site at low water. The site is located in such a place that we can get at them every fortnight to tend to them and to shake them and to do the husbandry work.
Actually, the husbandry work is pretty demanding because a lot of people think you just throw these out and come back in three years and run to the bank [laughs]. It doesn’t work that way, unfortunately.
Every fortnight, during the summer months, you have to turn them, shake them, thoroughly, otherwise you’ll have very bad shapes and they’ll actually grow into one another, in spite of you. You’ll end up with three oysters stuck together and no one wants that. A lot of it in the early years was trial and error but in recent years we’ve more or less perfected it, I think. It’s all about marketing now and sourcing the right markets.
Catherine Moran: Sure. You said that after about 2.5 years the oysters are ready for market?
Padraic Gannon: Yes. The first of them, not them all. They don’t grow of course evenly. Roughly one third of them would be quick grown, one third would be medium and the last third might take four years to finish.
Catherine Moran: So then that’s up to you which ones you pick?
Padraic Gannon: What we do is we grade them. After 1 year out on the site we bring them all in and we put them through a grader. That way we get the fast growers into separate bags and then we do the medium growers and the slow growers. Then they go out again for further growing.
Catherine Moran: When you say grading is that really all to do with size?
Padraic Gannon: Size, correct. Size and weight. Yes.
Catherine Moran: It’s nothing to do with quality in terms of taste?
Padraic Gannon: No, you don’t start worrying about the quality until the third year or the fourth year when they’re coming near the market. The site has a big bearing on the taste. To have a good quality oyster you want to be on a good site. A good site is like good land. It takes a while to find a good site that has all the factors you need. You need good nutrition in the water, you need shelter, and now of course now with the regulations, preferably grade A waters. As regards to cleanliness and E. coli and all that.
Catherine Moran: So very pure waters. Grade A?
Padraic Gannon: Correct. I am very fortunate. I have grade A waters all around me and touch wood, it will stay that way.
Catherine Moran: How often do you… Do you personally test the water?
Padraic Gannon: Every month we test it. The Sea Fishery Protection Authority come and take their monthly samples and I also do my tests in my tanks out here every month as well. Being grade A it cuts out purification. Sometimes we have to purify if we buy in from a class B water but I’m very fortunate to have grade A here.
Catherine Moran: Has it always been grade A?
Padraic Gannon: There was one year I think it went down to a seasonal B. I think was because there was a batch of slurry put out in the area and the count for E. coli went up a bit, but, touch wood, it has been 95% grade A.
Catherine Moran: How sheltered is this spot?
Padraic Gannon: It’s very well sheltered from the west, which is the prevailing wind. That’s the one that does the damage. If you get a storm at low tide and the bags are all exposed everything can be tossed all over the place.
Catherine Moran: That’s a not good situation?
Padraic Gannon: No, that’s an awful headache when you go out and see all your stuff tossed all over the place. I’d say shelter is probably one of the crucial factors when picking the site. I was fortunate to get a good site fairly adjacent to where I am living here. It makes life very easy compared to some people having to travel for miles.
Catherine Moran: What are these two stretches of water called?
Padraic Gannon: We call this site here… It’s a channel so it’s known as Corrie Channel. I think it got its name because of so many rocks on the bottom there. They call it Corrie Channel locally. It has a great flush of water going through it.
Catherine Moran: From the Atlantic?
Padraic Gannon: From the outer bay, from outer Clew Bay.
Catherine Moran: Because we’re in Clew Bay?
Padraic Gannon: Yes. We’re in here inside the islands. The islands provide the shelter and the channel gives it that great flush of water twice daily with every tide. It’s more or less a natural purification pond. I think that’s what really got me into the oysters.
There was a French man here one day he said, “Why don’t you try farming some of these oysters? If we had this in France we wouldn’t have it left there idle”. Then I started thinking and I approached BIM [Bord Iscaigh Mhara, the Irish Sea Fisheries Bord], and they told me they were putting on an aquaculture course that year and they said I’d be the ideal candidate for it. That was 25 years ago now.
Catherine Moran: What a great comment from that French guy!
Padraic Gannon: Indeed. They realise more the potential we have here. I think a bit of shoreline in France, they reckon it’s 20 times worth more in value of production than land. It’s only in its infancy here, really.
Catherine Moran: It’s still very early days for shellfish, you think?
Padraic Gannon: Yeah, it is very early days when you consider the vast amount of area we have. Even within Clew Bay here with all the islands there’s an infinite number of sites.
Catherine Moran: You are farming pacific oysters, is that correct?
Padraic Gannon: I suppose that’s the other reason I got into this. Every year we used to dredge for the wild oyster. Which is the flat, native Clew Bay oyster. It’s controlled by the local Clew Bay Oyster Co-Op, but with stocks diminishing 12-15 years ago, there was probably 300 boats out there every November, December. Now it’s down to about 10-12 boats. So, the only alternative was to introduce the rock oyster, or the gigas as they’re better known, to farm them. That was the alternative.
Catherine Moran: The rock oyster is also known as the Pacific?
Padraic Gannon: Correct. It grows much quicker than the wild oyster. It grows in 3-4 years. The wild oyster can take 10-12 years. Of course, pricewise, the wild oyster is twice as valuable as the rock oyster. Meatwise, the rock oyster is superior compared to the native.
Catherine Moran: In terms of flavour?
Padraic Gannon: And amount of flesh.
Catherine Moran: Or amount of flesh. You also have a side-line in clams, I think?
Padraic Gannon: Yes, where I grow the oysters, the ground there is suitable for farming clams. Another species with great potential.
Catherine Moran: Absolutely.
Padraic Gannon: A lot of the seafood restaurants ask me for clams when I’m selling the oysters. The two things marry very well.
Catherine Moran: Is there much difference in picking the two of them, the clam and the oyster?
Padraic Gannon: There is. The clam is grown in the gravel on the seabed. You have to dig for them. Whereas the oyster is in bags, over the surface on the trestle. The techniques used for the clam, for farming the clam, you buy them from the hatchery, the same as the oyster seed, when they are about 10mm. You keep them in bags for the first year. When they are approximately 20-25mm you have to transplant them into the ground. Into suitable ground. There they’ll spend approximately 2 years until they reach market size. Approximately 30 or 40 of them to the kilo. The big enemy with the clam is the oystercatcher (the birds) and the crabs. They love to feed on them at low tide.
Catherine Moran: Are they the birds with the fairly long beaks?
Padraic Gannon: Yeah, the orange beaks, the oystercatcher.
Catherine Moran: Do you see them a lot?
Padraic Gannon: At low tide they’re never too far away. They particularly like the clams, and the minute the clam is visible they are waiting to nip it.
Catherine Moran: It’s not a very happy sight for you seeing the oystercatcher down on the shore?
Padraic Gannon: No the crab is the other enemy. When they’re small you have to keep the crab at bay. With nets or some kind of fence. You’re constantly keeping the predators away.
Catherine Moran: What about having a quick chat about your customers. Who do you supply with your oysters?
Padraic Gannon: Initially, I used to sell to a wholesaler, who in turn used to export mainly to France. They’d leave here on a Friday evening and they arrive in the Rungis market every Monday morning.
Catherine Moran: Is that Paris?
Padraic Gannon: That’s Paris. The big fish market in Paris. I was doing that for the first 10 years, probably. Then I decided, I was so fortunate to have the town of Westport nearby, I said I might try supplying local restaurants and hotels. That was the best thing I ever did, really. It grew from something very small into something that’s now probably 50% of my business.
Catherine Moran: That allowed you to expand going into the local…
Padraic Gannon: It did. It spread the cash flow as well. Now I harvest every day and sell every day whereas the first 10 years I used to harvest a huge amount, work very hard for 10-12 days and ship them out by the ton. Now I sell them by the kilo or by the dozen. It’s much easier on me.
Catherine Moran: Much more manageable?
Padraic Gannon: Correct. As I said, it keeps the cash flow more steady, too. With the coming of the Green Way and the Wild Atlantic Way and all the little restaurants that are popping up, has really enhanced it.
Catherine Moran: The Green Way is that the Mayo Greenway? Or…
Padraic Gannon: The Great Western Greenway. That was the original one from Westport to Achill. That was a huge success and following on now you have the Wild Atlantic Way, from Donegal down to Kerry. As a result, I get a lot of tourists dropping in here to me wondering what could they see… They’ve already eaten the produce in the restaurants locally, but now they want to see where it is grown, how it’s grown, and how long does it take to grow. That has really taken off in the last year or two.
Catherine Moran: There are literally people are coming up the road and dropping in?
Padraic Gannon: Yes, they arrive on bikes. They might ring me first when they’re in Westport and I might tell them to come at such a time. I’d probably tell them that when the tide is out is the best time to see the set-up.
Catherine Moran: I can see a little visitor centre just down there near the seaweed on the right!
Padraic Gannon: Yes, that’s something I have in mind, too. Would you believe it? It’s taken a bitten longer than I thought but it’s something in the pipeline.
Catherine Moran: A bit of potential. Consumers love meeting the producer of their food or their fish…
Padraic Gannon: Yes, they like to know the origin and how it was grown and what it involves.
Catherine Moran: Absolutely.
Padraic Gannon: Yeah, it means more to them when they go to the restaurant to eat it. In the evening or whenever. Of course, occasionally they like to bring some of it home with them.
Catherine Moran: Are you supplying throughout the county of Mayo?
Padraic Gannon: Yeah, I supply from all Mayo and Dublin as well and Galway. Anywhere that I can get to within 24 hours.
Catherine Moran: Generally what’s the shelf life on an oyster?
Padraic Gannon: Generally, we’re talking about a week if they’re well hardened. I do harden them. It’s a process where we re-lay them halfway up the shore before we sell them on. By doing that we train them… We get a longer shelf life because they are more used to the tide coming in and going out rather than being immersed in water a 100% of the time. That is the major plus for selling as well.
Catherine Moran: What sort of temperature do they… Because I see you’ve got a refrigerated van?
Padraic Gannon: Generally we transport them around 4 degrees. 4 degrees is probably the recommended.
Catherine Moran: But not freezing?
Padraic Gannon: No, they don’t like freezing because they are coming out of water, you have to remember, in summertime which can be as high as 20 degrees on a hot day. In wintertime they can go down to less than 8. Anything between 4 and 8 they’re comfortable.
Catherine Moran: I remember a few years ago, probably 5 or 6 years ago, I was down on Silver Strand in December.
Padraic Gannon: Oh, in Louisburg?
Catherine Moran: Yeah. I know, a very odd thing to do, but that’s just what we used to do. It was so cold that year that the sea was beginning to freeze.
Padraic Gannon: The frost on the… That was 2010, I bet.
Catherine Moran: Yes, I think so. Do you remember?
Padraic Gannon: The seaweed is the first thing to freeze here. In really cold weather. Was it 2009, 2010 January? It was minus 16. Actually, when I think about it, I lost some oysters on the shore that winter. First time ever, with frost. It went below minus 10, anyway. The air temperature went to minus 16. One thing is the sunshine in summertime. They cannot tolerate too much of it either. But the frost…
Catherine Moran: It’s extremes of temperature that they don’t like?
Padraic Gannon: Correct. This summer that we’ve just gone now has been regular. It wasn’t too harsh. They like that. Of course, if you get a month of real intense heat, the water can become very uncomfortable for the shellfish.
Catherine Moran: What do you store them in… I think you put them on a bed…
Padraic Gannon: We grow them in the bags in the trestles. They’re plastic mesh bags.
Catherine Moran: When you take them to customers do you have them on a bed of…
Padraic Gannon: We put them into punnets, little mushroom boxes and we put seaweed at the bottom and cover them with seaweed again.
Catherine Moran: Is that bladderwrack?
Padraic Gannon: Yeah there’s 3 or 4 varieties down there. The bladder one is probably the most dominant one.
Catherine Moran: Is that simply because they effectively live together, the seaweed and the oyster, and it’s just a good…
Padraic Gannon: It keeps them moist and it keeps them cool and it they also look well with the seaweed.
Catherine Moran: Do you pick any seaweed for your own consumption or for any of your customers?
Padraic Gannon: Sometimes the customer might want them for presentation purposes and he’d ask me to bring in a box of seaweed. Twenty years ago we had our own seaweed industry here in Newport. We had a factory. Seaweed is so abundant around here. It was a great industry. Unfortunately, it closed about 20 years ago.
There’s only one plant now in the whole of Ireland. That’s in Cill Chiaráin out in Connemara. Seaweed is a great resource; it’s something I’d love to see coming back. Especially with all the islands, there’s a tremendous amount of weed available. You can see yourself, it’s all washed up. If the factory in Newport was still going that would be worth a lot of money.
Catherine Moran: There’s so many different ways of… So many different things you can do with it to process it, in terms of drying it and milling it…
Padraic Gannon: Its gets used in lipstick and the cosmetics industry and everything. Fertilisers of course.
Catherine Moran: Food supplements.
Padraic Gannon: Yes, it’s very nutritious.
Catherine Moran: Yeah, mineral-rich. Where do you see your business going?
Padraic Gannon: I’d like to go more direct to the customer if I could. That’s where I see it going really. There’s more fulfilment for me and I love getting feedback from chefs about my produce. Rather than shipping it off in refrigerated lorries by the ton. I’d like to get more into direct sales if possible.
Catherine Moran: That’s quite time consuming isn’t it, the distribution run. Seeing the various different hotels, and restaurants, and chefs?
Padraic Gannon: It’s demanding but it’s something that’s very fulfilling. I’d be very passionate about when you’re producing your own food. Similar to a gardener having his own vegetables and selling to green grocers rather than shipping it to a processing unit.
Catherine Moran: Do you eat oysters yourself?
Padraic Gannon: Yeah, every week. We’d probably eat a dozen or two. Some days I might eat 2 or 3 just to see what the flavour is like and to do my own tests.
Catherine Moran: You have them au naturel?
Padraic Gannon: Au naturel, straight out of the shell. Some people do cook them and bake them but I usually take them straight from shell.
Catherine Moran: Your zinc and selenium levels must be very impressive!
Padraic Gannon: Too high, I think, at times! [laughs raucously] They tell me now that oysters are good for things like depression. Whatever is in them. Yet some tell me they are high in cholesterol but I think whatever cholesterol is the good variety.
Catherine Moran: They’re good on omega-3s and omega-6s as well, I think.
Padraic Gannon: That’s right and iodine. Minerals like that.
Catherine Moran: What is the most challenging aspect of your business?
Padraic Gannon: Good question. I suppose the most challenging thing is getting the seeds every year consistently from a good hatchery. Some years you’ll ask to have it in your sights the first of April. Usually, the hatcheries are running late. You might end up some years getting the seeds maybe as late as June then you’d missed half the growth. They grow 30% from mid-march to the end of June.
Catherine Moran: They are highly seasonal creatures aren’t they?
Padraic Gannon: Of course. They are very seasonal, actually. It’s like your lawn, once the grass starts growing there’s life in the water as well. Once winter comes, once it gets cold and once the temperature goes down below 10, they stop feeding for the winter months.
Catherine Moran: And therefore stop growing?
Padraic Gannon: Yes. But in recent years, the winters are so mild, I can see fresh shell even in December and January.
Catherine Moran: How do you mean when you say fresh shell?
Padraic Gannon: When you see the fresh shell that means they’re putting on weight, they’re actually…
Catherine Moran: They’re growing?
Padraic Gannon: Yes. Their metabolic system is moving again.
Catherine Moran: Fresh shell has a different appearance, a different colour?
Padraic Gannon: Yeah, it’s transparent at first and it’s sharp, of course. It’s like a hedge, if you get too much of the shell it’s time to shake them and knock it back, otherwise they grow all shell and no meat. That’s probably the most important thing. That’s probably the most challenging husbandry job we have every year is to literally stop them growing. If you let them grow way out and too much shell the quality goes way down. It’s something you learn over the years, by mistake a lot of the time.
Catherine Moran: Learning the hard way.
Padraic Gannon: Indeed.
Catherine Moran: It’ll be very interesting to see how the Wild Atlantic Way develops over the coming years.
Padraic Gannon: They reckon in the past year numbers have increased quite a bit. I can see places like Achill and Belmullet, they seem to coming there in the summer months especially now. They’re taking their bikes and cycling a bit and maybe going by car. Mixing the journey. It has really enhanced the holiday on the west coast.
Catherine Moran: Could you tell me about your “shore to door” service?
Padraic Gannon: Of course, why not. It’s something I pride myself in. Getting the product from the shore to the customer’s door within 24 hours. What we do is we harvest on a daily basis, at low tide, every day we go out bringing what the orders demand. Purify them, if necessary, pack them that evening and get them on the van for early delivery the next day. It’s something the chefs are very happy with, the fishmongers are very happy with. Of course, unfortunately, it means you have to do some unsociable hours. It’s going down very well at the moment so I decided to call it “shore to door”.
Catherine Moran: Very good. It does what it says on the tin.
Padraic Gannon: Yeah, sometimes. [Laughs]
Catherine Moran: You called your company Croagh Patrick Seafoods?
Padraic Gannon: Yes.
Catherine Moran: Because obviously, we’re just…
Padraic Gannon: You cannot see it today. It’s just over here.
Catherine Moran: It would be up behind us if the weather was decent. And Croagh Patrick is, because I have a lot of international listeners who may not know not only where Ireland is but where Croagh Patrick is, it’s Ireland’s holy mountain.
Padraic Gannon: Indeed. It’s overlooking Clew Bay. It’s, I think, 2,500 feet high.
Catherine Moran: I was going to say… I’m sure you’ve been up it.
Padraic Gannon: I have climbed it quite a few times. On a good day it’s very breath taking to look down at all the islands. Actually, as you go up you can see some of the trestles in Murrisk; there’s a few farmers out there growing oysters at the moment. At low water, on a good day, you can see the reflection in the water of the oysters being farmed.
Catherine Moran: I don’t know whether it’s just legend that there are something like 365 or how many islands in Clew Bay?
Padraic Gannon: Correct. We’re told that there’s one for every day of the year. Between the rocks and the maolains, as they call them, they’re kind of huge rocks, there probably is, but realistically I’d say it’d be more like 175-180 decent-sized islands. That’s quite a few of them. If you go out there on a bad, foggy day, it’s very easy to get confused with them.
Catherine Moran: Really?
Padraic Gannon: Yes. They all look the same if you’re coming home and a fog comes down and you have no sat nav it gets very confusing. [laughs]
Catherine Moran: Yeah, very, very dodgy place to be. That’s a lovely boat you have out there.
Padraic Gannon: Yeah, that’s the boat we used to use for dredging the wild oysters. When the wild oyster was more plentiful than it is today. As I said earlier, 20 years ago, probably 300 boats fishing out there at one time for the month of November and December. Probably got over-fished and as well as that they probably haven’t reproduced because we haven’t got a good summer for a long time now. For the wild oyster to reproduce you need a consistent number of weeks of good heat. Something the gigas or the Pacific oyster don’t like is the opposite of the wild oyster if you want to get reproduction.
Catherine Moran: Do you use the boat for anything else?
Padraic Gannon: I use it maybe for bringing back and over gear and equipment to the site but mainly we use tractors and trailers for bringing them from low water up to the shed. For grading and all that.
Catherine Moran: Do you have anyone helping you?
Padraic Gannon: I do. I have 2 part-time and my family as well help me out when the pressure is on. It’s very seasonal and it’s very unsociable at times. Every day low water is an hour later. So if it’s low water today at 12:00 it will be 1:00 tomorrow. When it goes after 5:00 in the evenings, low water, it can be very difficult to get help sometimes. It goes around again with the moon and the whole cycle starts all over again. It can be tricky getting help at the right time.
Catherine Moran: I can imagine, actually, yeah. That’s absolutely wonderful Padriac.
Padraic Gannon: No bother, Catherine, no bother.
Catherine Moran: Thank you very much.
Padraic Gannon: You’re very welcome. I’m sure we can expand on it again sometime again.
Catherine Moran: Absolutely it’d be great to talk to you again. Thank you.
Padraic Gannon: Thanks so much yourself.
I’d like to thank Padraic again for coming on the show and giving us an insight into the business of oyster production. You can visit Padraic’s website at http://www.croaghpatrickseafoods.ie.
All links mentioned in the show are available at the show’s website, which is www.myartisanbusiness.com. And you can download a free transcript of my conversation with Padriac there. To get updates on when I publish new episodes of the show, subscribe to my email list at myartisanbusiness.com and I’ll let you know when new episodes are live.
You can find me on Twitter as @FoodDrinkShow, so please get in touch if you have any comments, questions or suggestions.
Until next time, I’m Catherine Moran, happy cooking, happy brewing, happy fermenting, happy fishing, and thank you for listening.