Dublin-born Oisín Rogers of The Guinea Grill, a longstanding pub in London’s Mayfair, starts his Paddy’s Day with oysters and Guinness, before moving onto stew and unexpected singing.
Helio Garzon, shucker at famed oyster bar Bentley’s, has strong opinions on the traditional method of gulping the shellfish whole: “Just press it with your tongue. If you swallow it straight down and there’s a bit of shell loose, it’s too late.” He’s...
Oh God. There have been some long, alcohol-fueled St. Patrick’s Days. We start with a liquid breakfast—probably Champagne—and invite all the Irish chefs in London.