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"If I were to die tomorrow, I`d walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I`d die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you`d never ever use vinegar and shallots or Tabasco."