Property agency Galbraith is offering just such an escape, with the sale of Tobermory Oyster Farm, an idyllic aquaculture business in a tranquil bay on the Isle of Mull with 200-metres of foreshore, a freshwater spring, wonderful views over the sound of Mull and a reputation for cultivating the finest oysters.
The property has been in the same family ownership for 50 years and is situated at Port na Coite, a sheltered bay close to beautiful Tobermory and just a seven minute walk from the nearest pub - the iconic Mishnish Hotel.
Tobermory Oysters are highly rated for their superb taste, with customers including the Balmoral Hotel in Edinburgh, Tom Kitchin, the Michelin-starred Scottish chef as well as the White Horse Oyster and Seafood Bar in Edinburgh.
At present the site has 60 fully stocked trestles at various stages of development, however the lease from the Crown Estate allows up to 200 trestles and therefore offers significant potential to expand the operation.
The buildings include a comfortable cabin with two bedrooms, living room/kitchen and shower room, plus a workshop and shellfish purification building. The bay is fringed by Atlantic oak woods.
Calum Innes, a partner with Galbraith, said: “This is a rare opportunity to run a sustainable business and enjoy a slower pace of life on one of the most beautiful islands in Scotland. The facilities are in place for the purchaser to continue the oyster cultivation and indeed there is also significant potential to develop the business if desired.”
Owners Graeme and Shauna Munro inherited the business from Shauna’s father, David Flockhart, who was interested in researching marine species, notably scallops, but did not explore any significant commercial activity at the site.
Shauna says: “It’s a perfect place to grow oysters. The bay is very sheltered and the water is usually Grade A quality. There is a natural Spring that runs down into the bay so the oysters have the taste of the sea but also the taste of the freshwater, giving them a unique, balanced flavour.
“This bay was historically bathing pools with a diving board. There used to be a metal cup on a chain next to the Spring, because the water was pure enough to drink.
"You couldn’t ask for a better location. We have been incredibly lucky to run this business but we are also in a Ceilidh band, which means we are often overseas performing and we just don’t have time to do both.”
The current shellfish stock which includes oysters that are immediately harvestable, and a boat are available to purchase by separate negotiation.
Scott Ralston, head chef at the White Horse Oyster and Seafood Bar, Edinburgh, said: “I was fortunate enough to be put into contact with Graeme at Tobermory Oysters around 2022.
"He and his staff produced what I can only describe as the finest oysters I have worked with in Scotland during my 20-year career as a chef.
“The product itself is second to none, but the whole brand, packaging and company ethos is absolutely top notch. Excellent people to work with, incredible knowledge and a real commitment to high quality. I would recommend thoroughly to anyone.”
Oyster farming is a sustainable form of aquaculture. The process involves purchasing spat (juvenile oysters) which are contained in mesh bags in the sea supported on trestles. This allows the oysters to filter feed from the nutrient-rich water surrounding the island, whilst protecting them from predation.
Once they reach harvestable size (4 to 5 years) the oysters are placed in depuration tanks where purified seawater ensures they are purged of any impurities before being sold.
This is an extra precaution, as oysters from Grade A water may be sold directly from the sea to market. Scottish Pacific Oysters (Magallana gigas) can be harvested all year round.
Oysters are considered beneficial for the marine environment as they naturally filter impurities from the water. Oysters also extract carbon from the sea to grow their shells.
Tobermory Oyster Farm is for sale through Galbraith for offers over £250,000.
