Mine's a pint of oysters
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.A hundred years ago, to gulp down champagne with oysters was akin to guzzling Chateau Latour with spam fritters today. Such was the ubiquity of the fleshy bivalves, they were used as a cheap alternative to meat in pies. That has all changed, of course, but the quest to find the perfect liquid accompaniment to oysters remains. Kim Sampson, new chef at the Mason Arms pub in Battersea, suggests Irish ales. For a fortnight, starting next Monday, he'll be serving rock and native oysters to partner the pub's draught Guinness or Caffrey's Irish Bitter. Diners can partake of the shellfish au naturel, as oyster tempura (with a Japanese dipping sauce), as ceviche (marinated in lime, coconut, chilli and coriander), or as oyster Santa Fe (with a spicy salsa) (all £5.50). Special dishes are promised for St Patrick's Day.
The Mason Arms, 169 Battersea Park Road, SW8 (0171-622 2007)
Noon-3pm, 6-10.15pm, 6-19 Mar
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments