The glamourous life of the stage manager

  • Posted on: 24 April 2016
  • By: Chrissie Berridge

The props list for Heber Opera’s production of The Pearl Fishers includes oyster shells. It was my job to find them. This wasn’t a problem as I work close to English’s Oyster Bar in central Brighton. When I called in to ask, they were happy to save their leftovers for me. What I didn’t anticipate, however, was the work involved in cleaning them!


English’s customers had already enjoyed the best part of the process– eating the oysters. I have to admit however, that I am not a fan of seafood, and the proprietor of the establishment told me that I would need to remove the last vestiges of the flesh, before boiling the shells before use on stage. I can’t say that I was thrilled at the task but needs must.

When I got the shells home I set about prising away the fleshy remnants – with knife, and then teaspoon. Not without injury as the edges of the shells can be sharp as my fingers will testify. Soon I had a pile of grisly bits and a pervading fishy scent of the sea working its way through my house. But I got a production line going; removal of flesh, boiling of shells, draining and rinsing.

As I had to scrutinise each shell, I found them actually quite pretty and I can see that I will most likely end up hanging on to them. They can go with my scallop shells – and they’re still awaiting their turn centre stage!