“When people mention Captain Chris Ludford, the words “passionate” and “energized” are typically exchanged at some point in the conversation.”

Now, through the watermen’s heritage tour program, visitors to Virginia can experience the time-honored history and traditions of our working watermen up-close and personal.

Cap'n Lee at the dock after it's first test run

Cap’n Lee at the dock after it’s first test run

View our listing at The Chesapeake Bay’s Best Hands-On Tour website.

Be sure to check out the Build Your Tour at the Northern Neck, Middle Peninsula, or Virginia Beach areas.

Please support your local watermen! It’s entertaining, educational, & tasty!

When was the last time you slurped oysters IN the Lynnhaven?

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Learn more about our Tours.

We’re proud to provide Pleasure House Oysters for the 2nd Annual Oak Island Supper to benefit the Southern Foodways Alliance

Amazing Chefs will be serving incredible food for supper.

Virginia oysters from…
Sewansecott – Rappahannock
Indian Rock – Pleasure House – Shooting Point

Getting prepared from 1st Annual Oak Island Supper

Getting prepared from 1st Annual Oak Island Supper

Start here to view Chefs, menu & to purchase tickets.

We’re excited to celebrate some of the best food and drink our region has to offer.

This day will be one not soon forgotten.

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Thank you for inviting us to shuck & serve at Camp Grom’s Ground breaking Ceremony

Learn more about the awe-inspiring Camp Grom here.

JT’S CAMP GROM
Everyone needs an adventure.

And camp is definitely an adventure—one that can help forge lifelong friendships, build self-confidence, and change lives for the better. But for adults and children living with disabilities or special needs, camp is an opportunity that’s often frustratingly out of reach.

Pulled & selected at high tide in Broad Bay Friday morning

Pulled & selected at high tide in Broad Bay Friday morning

One last tumble by hand in the Lynnhaven to polish the oysters

One last tumble by hand in the Lynnhaven to polish the oysters

Secret mignonette recipe from Shucked

Secret mignonette recipe from Shucked

Before old friends & new come together to celebrate ground breaking ceremony

Before old friends & new come together to celebrate ground breaking ceremony

Thanks to First Landing Woodworks for supplying the oyster knives

Thanks to First Landing Woodworks for supplying the oyster knives

We're happy you love The Lynnhaven On The Half Shell

We’re happy you love The Lynnhaven On The Half Shell

Some were serious about their love for the Lynnhaven's oysters

Some were serious about their love for the Lynnhaven’s oysters

Learn more about the awe-inspiring Camp Grom here.

We’re honored to be the cover of the inaugural issue of Coastal Virginia’s Green Magazine!

So support our local watermen and waterways by eating oysters. Eat them raw. Eat them . . .

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Thank you!

Enjoy reading and sharing Coastal Virginia’s Green Magazine.

Be sure to turn to page 16 and check out Understanding the Oyster – Our most Eco-Friendly Entree by Patrick Evans-Hylton.

From Let’s Talk Green | The Ask HR Green Blog

You’ll also find a food feature on our area’s beloved oyster, shedding light on why consuming local food straight from our waterways benefits more than just our taste buds.

View link over at CoastalVirginiaMag.com.

“Eating an oyster is an art form, really. For the best flavor, aficionados say, the shellfish must be eaten raw.”

Science of Oysters by Diane Tennant with photography by Eric Lusher for Distinction Magazine Food Issue October 2014:

“You’ve got to remember, there is no food we consume that is more emblematic of the place from which they come,” says Dan Lewis, chef and owner of Coastal Provisions on the Outer Banks.

“What we call an oyster taste, that doesn’t really occur until about eight or 10 chews into the oyster. Then it blooms at that point.” Texture plays a big role in the whole oyster-eating experience, they say.

Ludford Brothers Oyster Company & Eric Lusher working in the Lynnhaven

Ludford Brothers Oyster Company & Eric Lusher working in the Lynnhaven

Chris & Eric Lusher working in the Lynnhaven

Chris & Eric Lusher working in the Lynnhaven

Lee Gregory with what it's all about - the oysters

Lee Gregory with what it’s all about – the oysters

Thanks to John Fall & Distinction for having us work with Eric Lusher on the photos for this incredibly detailed & entertaining article.

Be sure to check out the entire article entitled Science of Oysters at Distinction.

“… just as meaty and delicious as I remember them to be… I also tried my very first raw pea crab on a Pleasure House Oyster. That… was an experience.”

Virginia Is For Oyster Lovers by Julie Qiu at InAHalfShell.com June 2014 about #VACraft:

Although Chris prefers to shuck his oysters on demand, I really liked the presentation of these PHO’s over the dark, leafy kale leaves.

It’s been over a year since I’ve had the ultra boutique Pleasure House Oysters from Lynnhaven River and they are just as meaty and delicious as I remember them to be. Grower Chris Ludford estimates that the salt content from that day’s oysters were around…

Photo Credit: Julie Qiu of InAHalfShell.com

Photo Credit: Julie Qiu of InAHalfShell.com

Thanks for the great report about #VACraft & also for your kind words Julie. Great to meet you in person & we’re happy you had your first oyster pea crab experience with a Pleasure House!

Be sure to read the entire report about the Virginia Craft at Chelsea Market in NYC entitled Virginia Is For Oyster Lovers by Julie Qiu at InAHalfShell.com.

Thanks for allowing us to collaborate with Lynnhaven River NOW, Buy Fresh Buy Local Hampton Roads & the Chesapeake Bay Foundation

Lynnhaven River NOW, the Chesapeake Bay Foundation and Buy Fresh Buy Local Hampton Roads collaborated on a tour of three different oyster reefs in the Lynnhaven, accompanied by oyster experts who explain[ed] the habitat and history of our famous Lynnhaven oysters.

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We showed off some monster wild Lynnhavens we recently discovered. It is not sustainable to eat them yet so it was strickly show & tell.

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With improved storm water management practices being worked on by the City, Lynnhaven River NOW, the Army Corp of Engineers, the Chesapeake Bay Foundation & others and with the growing aqua culture business in the Lynnhaven – there are 23 million oysters being raised in the Lynnhaven today – it might be possible some day to enjoy eating wild Lynnhavens again.

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It was nice to get together with so many folks who appreciate the Lynnhaven and her oysters.

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Some were old friends but there were many new ones; foodie folks who are eating and writing about Lynnhaven oysters.

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They are our newest driving force to raise awareness about the importance of clean waters and clean oysters.

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Photographs by Steve Earley

Thanks to Steve Earley whose photographs appear on our Farm & Press pages. Follow Steve at his blog The Log of Spartina.

Photograph by Steve Earley

Checking their growth by hand

Photograph by Steve Earley

Sorting by hand

Photograph by Steve Earley

Handled with great care

Photograph by Steve Earley

Tumbling by hand

Photograph by Steve Earley

Working at low tide

Photograph by Steve Earley

Wetlands are vital for oysters

Photograph by Steve Earley

Carefully checking our cages

Photograph by Steve Earley

Checking wetlands on farm

Photograph by Steve Earley

Recycling oysters from our clients by hand