With a background in tourism, a desire to be her own boss and a grá to move back home to Sligo- WB’s Coffee house opened its doors in 2014. While moving home, Aisling met Glenn Hunter, an Oyster Farmer and fell in love with both the farmer and oysters.

In 2018 Aisling spotted a gap in the market and developed the Sligo Oyster Experience. Bringing her experience from her tourism and hospitality past to the Oyster Farm, Aisling now offers Tours and Tastings as well as her successful Café which is now in its 10th year of business.

Sligo Oyster Experience won the BIM Seafood Innovation award 2024

At Blas, the awards are based on blind tasting. Our judges review solely on the food and drink they are tasting. They don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However once the judging is done we love nothing more than learning all about the producers just like Aisling at Sligo Oyster Experience

When & why did you start your business?

I opened the café WB’s Coffee House in November 2014, we just celebrated 10 years in business 😊

The café was the family pub since 1968 and we lived above it for years. Then my dad rented it out.

My dad Kevin passed away in March 2014 and 3 weeks later I decided to move back to Sligo and open the empty premises as a café. I always wanted my own business, and it also was a way I could stay connected with him.

At the same time I moved home I met Glenn Hunter who also happened to be an Oyster farmer so I fell in love with Oysters and the farmer 😊  My background was in tourism and I instantly thought the oyster farm would be something people would love to visit so I started the Sligo oyster experience in 2018 which included oyster tastings in the café, shucking demonstrations and visits to the oyster farm.

Who is your food inspiration?

I love Fionntan Gogarty from Wildwood Balsamics , his knowledge of herbs and the land is fascinating and I loved tasting all the different flavours to see what worked best with our oysters.  When Fionntan speaks about how he created his balsamics, I can see myself standing on the headlands in mayo with the sea salt blowing on my face. I also have to say listening to my husband Glenn speaking about the process of oyster cultivation is always so interesting and I am still learning so much about the process of growing Irish oysters. Irish Oysters are very well regarded internationally and when you see the level of care, they put into farming them I can see why. I also love how they work with nature letting the wind and the sea roll the bags which helps get that perfect tear drop shape.

What do you love about your job?

Meeting people from all walks of life and many countries is my favourite, I love that I can be on a creative call for marketing and in the afternoon out on the farm doing a tour or in the café meeting customers.

What is your typical day?

It depends on the time of year but private tours to the farm end in November and then we start making hampers for Christmas using all Irish produce with our oysters

Spring is training with Failte Ireland, and Bord Iascaigh Mhara and I will also be working on getting our new Sligo Oyster Pickle into artisan shops around the country and then looking at the export market.

Summertime is Oyster farm tours and oyster tastings in our café WB’s Coffee House

What was your best day since you started your business?

Winning the Seafood Innovation award at Blas na hÉireann was incredible and it felt amazing to win a national award that is so highly coveted.

Reaching 10 years in business was also a very big milestone and seeing customers continue to support us is the best feeling in the world. I want to continue to get better and offer our customers the best experience.

Where do your ingredients come from?

We use lots of local ingredients in our café from Sherlocks butchers, Bake shop for bread, Wildwood balsamics, Knocknarea honey, Murson farm jams, Lozies chutneys and of course our own oysters straight from the far.

Tell us about the people you work with?

Our team in the café is fantastic and I work very closely with my manager Aoife and head chef Anna, on any ideas we have for the business. I encourage everyone to also put forward any ideas or thoughts they have for the business. I also encourage them to follow their own dreams and ask what parts they would like to do more or less of and try and work towards that goal.  For example, they may have been hired as a server but they actually love to cook and bake, in that instance we will try and have them start working in the kitchen.

What 3 words would you use to describe yourself/your business? 

Interesting, learning, perseverance

What do you think is the key to success?

Keep going, be open to changing if things are not working and doing one thing every day that brings you closer to your goal.

Has there been one single moment which has changed how you look at your business?

Winning at Blas na hÉireann was a big moment. It has given me more confidence to keep pursuing what I am doing.