evidence: British oysters, Carlingford Lough rocks, Cumbrian rocks, Duchy natives, Hix Soho, J Sheekey, Jersey rocks, Lindisfarne rocks, Loch Ryan natives, Menai rocks, Randall and Aubin, West Mersea natives [...] Tasting oysters finally proves that metaphysical realism is dead! So now to the oysters: the Irish Carlingford rock oysters from the border with Northern Ireland had nicely fluted shells, well-filled with juice and a plump, firm, pale meat content, which provided a good crunchy chew. Tones of veggie greens could be discerned but what surprised me most was the sudden rush of sweetness in the finish, probably a sign of the oyster’s capacity to build up glycogen reserves.