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'Oysters to the fore' - White & Sons Tap Room & Oyster Bar, Maresfield - Social Event

PUBLISHED: 09:48 14 December 2010 | UPDATED: 17:50 20 February 2013

'Oysters to the fore' - White & Sons Tap Room & Oyster Bar, Maresfield - Social Event

'Oysters to the fore' - White & Sons Tap Room & Oyster Bar, Maresfield - Social Event

To coincide with the first day of oyster season Marco Pierre White, along with business partners, hotelier Paul Clark and Powder Train's David Butcher, treated a select party of locals and various guests from all over East Sussex to oysters...


To coincide with the first day of oyster season Marco Pierre White, along with business partners, hotelier Paul Clark and Powder Trains David Butcher, treated a select party of locals and various guests from all over East Sussex to oysters, Lanson Champagne and black velvets, and an abundance of platters piled high with MPW canap staples including devils on horseback, scampi in batter and scotch eggs.

The party was at the newly named White & Sons Tap Room & Oyster Bar in the favoured snug bar at the front of the 18th century Chequers Inn, in Maresfield, where a robust Belfast sink has been installed to facilitate the oyster shucking.

Marco is a fine ale man through and through and is particularly partial to a pint of Harveys.

He gave out pickled eggs to guests at the event.

Marco said: In my opinion a good British pub should be a melting pot of people from every section of the community, for every occasion.

Ive fed the rich for years and now I want to feed the people of my world.

n You can get a pickled egg in the bar for 60p.


To coincide with the first day of oyster season Marco Pierre White, along with business partners, hotelier Paul Clark and Powder Trains David Butcher, treated a select party of locals and various guests from all over East Sussex to oysters, Lanson Champagne and black velvets, and an abundance of platters piled high with MPW canap staples including devils on horseback, scampi in batter and scotch eggs.

The party was at the newly named White & Sons Tap Room & Oyster Bar in the favoured snug bar at the front of the 18th century Chequers Inn, in Maresfield, where a robust Belfast sink has been installed to facilitate the oyster shucking.

Marco is a fine ale man through and through and is particularly partial to a pint of Harveys.He gave out pickled eggs to guests at the event.Marco said: In my opinion a good British pub should be a melting pot of people from every section of the community, for every occasion.Ive fed the rich for years and now I want to feed the people of my world.

You can get a pickled egg in the bar for 60p.

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