TRIBUTES have been paid to a much-loved oyster fisherman described as "a pioneer for the industry" following his death.
Richard Haward, who has been working on the water for most of his life, was the main man at the family-run Richard Haward’s Oysters.
The firm is a seventh and eighth-generation oyster farming business in Mersea which was started up by the Hayward family back in 1792.
According to a social media statement published by the business, Mr Hayward sadly died on Wednesday, surrounded by his family.
The statement reads: “We're extremely sad to have to announce Richard Haward passed away in the early hours of September 12.
“He died peacefully and painlessly. His wife, Heather, and children, Bram, Caz, Joe and Tom, were by his side.
“Richard was a pioneer for the oyster industry, and he passionately cared about seeing a thriving shellfish community with every last breath.
“Everyone at Richard Haward's Oysters will miss him and are thankful to him for his kindness, support and mentorship over the years.”
Richard took on the family tradition of oyster fishing full-time when he was 18 after his father’s death.
He was at university but came home to take on the family business instead.
Over the years, the business has seen plenty of success and awards.
In 2016, Richard accepted the Presidia Award, which gives businesses shellfish international status, alongisde chef and eighth-generation oysterman Tom, who is his son.
Speaking to the Gazette previously, Mr Hayward said the quality of the oysters comes from learning from the history of the shellfish which have been cultivated for about 300 years, having been discovered by the Romans 2,000 years ago.
“We must respect they have been here a lot longer than us," he said.
"Therefore it is about producing something for us to enjoy, but also it is about understanding nature and ensuring we work in harmony with her.
"In a world of instant results, oysters swim against that tide and are cultivated through patience, care and attention.
“We dredge the oysters from the River Blackwater and lay them on our own oyster beds, where they are given time to fatten and strengthen.
"Our oyster beds are tidal, thus as the tide comes in, so do rich nutrients from the marshland.
“The end result is a local oyster with wonderful flavour.”
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