Food

Going Native (Part Two)

In the second part of our series following the life cycle of this delicious mollusc, we've arrived at Bibendum Bar in Kensington to witness and taste the Colchester Native's final stage in its journey from West Mersea.

Chef Sam Walton prepares the piping-hot, herb-rich Oyster Rockefeller dish using what he describes "the best native Oysters in the world". Bon Appétit. 

In the first of a two part series following the native oyster from seabed to plate, we visit West Mersea Oysters, supplier to London's finest eateries

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Meet the young sommeliers breathing new life into a sometimes starched and stuffy profession

 

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Head Chef Tim Siadatan discusses his love for pasta, and his debt to Jamie Oliver, from the kitchens of his highly-rated restaurant

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