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And packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell. and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, sip the juice. slide it in. delicious. could stay here all day eating this.
BasketsLondonPeopleTomato-sauceRestaurant-tableDropSqueezeLemonTabascoBlack-pepperCrack36Over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell. and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, sip the juice. slide it in. delicious. could stay here all day eating this.
Packing-shedBasketsLondonPeopleDropTomato-sauceRestaurant-tableLemonCrackSqueezeTabascoBlack-pepperWhere they develop their own unique flavour, and they get that from the fresh water coming in from the fields of athenry, and we have connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and they ll be brought over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife
FlavourOysterFlavoursFresh-waterTexturesThe-fields-of-athenryOystersPacking-shedPeopleRestaurant-tableBasketsLondonWhere they will be sorted and graded and packed into the baskets and they re heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell. and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, sip the juice. slide it in. delicious. could stay here
PeopleDropRestaurant-tableBasketsLondon36FlavoursTomato-sauceBlack-pepperTabascoLemonCrackWild oyster fishery. the fishermen go out there in the winter months, november and december and they fish them off the beds. we buy them and we put them on our own beds here, where they develop their own unique flavour, and they get that from the fresh water coming in from the fields of athenry, and we have connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and they ll be brought over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours, they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce,
FishermenFlavourBedsFresh-waterWild-oyster-fisheryThe-fields-of-athenryOysterFlavoursTexturesOystersPacking-shedBasketsComing in from the fields of athenry, and we have connemara to the north so you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and they ll be brought over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell. and here we have a beautiful native wild flat oyster. take a nice smell and savour
OystersOysterFlavoursPacking-shedFresh-waterTexturesBasketsThe-fields-of-athenryPeopleDropTomato-sauceRestaurant-tableSo you really have wonderful flavours and textures in the oyster that they develop. these oysters, we are taking them up and they ll be brought over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell.
OysterFlavoursTexturesOystersPacking-shedBasketsLondonPeopleTomato-sauceRestaurant-tableCrackLemonThese oysters, we are taking them up and they ll be brought over to the packing shed where they will be sorted and graded and packed into the baskets and they re be heading off to london. in 36 hours they will be on the restaurant table over there. some people like to eat them, they love to put a drop of tabasco or a squeeze of lemon or a crack of black pepper or even horseradish and tomato sauce, but because they are so good here and the flavours are so good, we just eat them au naturale. so we squeeze the knife in here and we pop the shell. and we slide back and we cut the muscle to release the top shell. and here we have a beautiful native wild flat oyster. take a nice smell and savour the flavour and the taste, sip the juice. slide it in.
OystersPacking-shedLondonRestaurant-tableBaskets36PeopleTomato-sauceDropTabascoBlack-pepperCrack