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There’ll be an R in the month until next April, which for aficionados of oysters can only mean one thing: these delicacies will be available for the next seven months. Jonathan Swift is often quoted as having said, “He was a bold man that first ate an oyster”, and many of us would rather chew the head off a dead rat than let these glutinous, muscly, sea water-scented little shellfish anywhere near our dinner plate, but some view them as a delicacy on a par with caviar and champagne. Slurped straight off the half shell, either just as they are or enlivened with a dash of Tabasco or lemon juice, or cooked in a fish stew or a steak and kidney pie, and washed down with a pint of creamy Guinness or a glass of white wine or champagne, the oyster occupies a unique place in European, American and Asian cuisine.

“What jewellery should I own?” is one of the questions I'm constantly asked, so I decided to talk about my favourite jewels, which I think are always right for every taste, job, industry or occasion: pearls.

When it comes to jewellery this season it's all about multi-layering necklaces. Layering isn’t just for clothing — it’s for necklaces too. In this trend, more is more. For a statement-making look, the trick is to pile on as many pieces as possible at once, whether it is pearls, metallics, or oversized beads. You can mix and match the different styles or layer necklaces all in the same style.