food art factory : legendary seafood and landscape motifs from Essex for chef Adam Byatt's 'How to eat in' book

More than just food images were realised for English chef Adam Byatt’s ‘How to eat in’ book which was published by Transworld this April.

Most of the images presented stem from West Mersea, a small fishing community on the West Coast of England and their original fish recipes surrounded by oyster beds.

Father-son team Richard and Joe Haward run one of the country’s best oyster farms. Mother Heather heads The Company Shed. The Company Shed – deliciously simple and an extra special location.

Photographer Klaus-Maria Einwanger, food and prop stylist Rosie Scott and producer Theresa Kröll accompanied Adam Byatt on his journey to this original and surely unique location.

A paradise for fish gourmets and lovers of purist cooking, whose guest list includes Jamie Oliver. Oysters are the speciality, served by the dozen from September to April.

There are no extras, just a couple of tables, cutlery if you’re lucky, a bit of kitchen roll and freshly caught fish. Bring your own booze and bread, and should all the tables be taken, then waiting by the door for one to free up is really worth it.

Cosy, sleek, delicious – three key ingredients that make this place first class!


The Company Shed
129 Coast Road, West Mersea,
Essex. United Kingdom
Tel 01206 382700