The eating of oysters is one of those “two kinds of people” things. I was introduced to them at the age of eight, and have always considered them a great treat, especially when served with a lemon wedge and a flinty-dry wine such as Chablis.

I think what makes a person like oysters is an olfactory system that responds well to bitter and acid flavours, so the mineral character of the taste and smell stands out.