Oysters can be battered into tempura, simmered into a sauce to serve with robust flavours such as beef or pork or even cooked with cream and served inside a hollowed out brioche roll.

Complimented for "a style bordering on minimalism" by Wallace, Rhodes served a trio of oysters for the starter, including a beer-battered oyster with a Japanese sour plum mayonnaise. For Torode ...