Today we’d like to introduce you to Andrew Jones
Andrew, we appreciate you taking the time to share your story with us today. Where does your story begin?
I was 19 when I first stepped into the world of oyster harvesting, introduced by a friend. It didn’t take long for me to fall in love with it. There’s something profound about spending your days deep in a creek, surrounded by pluff mud and salty air, knowing you might be the first person to walk those marshes since the Native Americans did. Out there, far from the chaos of everyday life, all that exists are the oysters, the water, and a clear mind.
For five years, I worked as a harvester for another local farm, but I started noticing a disconnect—people didn’t truly understand wild oysters. The industry seemed to operate behind the scenes, with few willing to engage with the community, attend events, or frequent the restaurants they supplied. I saw an opportunity to change that.
That’s why I founded Bird Island Oyster Co. My goal wasn’t just to provide the most consistent and delicious wild oysters—it was to create a stronger connection between these incredible, naturally grown oysters and the people who enjoy them. I wanted to be a voice for them, to show up, educate, and celebrate what Mother Nature has crafted. I made it a mission to be at every event, shake every hand, and bring wild oysters to the forefront of the conversation.
The response was overwhelming. The support and love I’ve received reaffirmed that starting Bird Island Oyster was the best decision of my life. It’s not just about harvesting oysters—it’s about fostering a community that appreciates and respects them as much as I do.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Being a wild oyster farm is never a smooth road—but that’s exactly what makes it so rewarding. Wild oysters are entirely at the mercy of Mother Nature. She determines how fast they grow, how many spawn each year, and how well they survive the ever-changing conditions. Too much rain, extreme heat, or freezing temperatures at low tide can lead to massive die-offs, wiping out entire beds in a matter of days.
Even on a daily basis, the tides dictate our ability to harvest. A lower tide exposes more oysters, giving us more time to work, while a higher tide covers them, cutting our window short. Every day, we’re reminded that while Mother Nature provides these oysters, she can just as easily take them away.
But that’s the beauty of it. The unpredictability, the challenge, the connection to the environment—it’s what makes wild oyster farming so special. It keeps us in tune with the water, the weather, and the rhythms of the coast, and it makes every oyster we pull from the marsh that much more meaningful.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
My business is built around wild oysters, and we take great pride in supplying restaurants across South Carolina with the best local oysters the state has to offer. In addition to harvesting wild oysters, we also serve as a distributor for out-of-state oyster farms, primarily cage farms in North Carolina. It’s an honor to help these farms get their product to market and introduce some of North Carolina’s finest oysters to South Carolina’s seafood scene.
What truly sets us apart is our attention to detail and the pride we take in every single oyster that leaves our facility. Each oyster is handled by hand to ensure it meets the highest quality standards. We also prioritize speed, delivering oysters to restaurants within 12 to 48 hours of harvest so chefs and consumers can enjoy the freshest product possible.
More than anything, I’m proud of the consistent quality we’re able to provide week after week. It’s not just about selling oysters—it’s about ensuring that every one of them represents the best of what our waters have to offer.
We’d love to hear about how you think about risk taking?
I believe taking risks is essential to building a successful business. There isn’t a single great company out there that was built without risk. Sometimes, you have to believe in yourself and your vision, even when others don’t see it yet.
Starting Bird Island Oyster meant walking away from a business where I was comfortable, financially successful, and had already built something solid. But deep down, I knew there was more for me to achieve—something bigger I had to create for myself. So I took the risk. I bet on myself. And that bet has paid off in ways I never could have imagined.
At the end of the day, the willingness to take risks and make that leap of faith is what separates those who make it from those who don’t.
Contact Info:
- Instagram: http://instagram.com/BirdislandoysterCo
- Facebook: https://www.facebook.com/share/1Gq93HUH74/?mibextid=wwXIfr
