Oswald was a fisherman for 20 years, and, as a native of Alligator Pond, serviced the seafood restaurants there until he opened his own restaurant in 2006. I have been dining at Oswald’s from the beginning, when it was a small wooden building on the beach, and now it is a multi-space establishment. But the food has remained just as good!

The word delicious here is an understatement. The seafood is fresh from the fishermen on the shores beside the restaurant. My favourites are the Curry Sea Puss (octopus), garlic or steam roast conch and jerk fish, hog snapper, to be precise! Oswald’s is as regularly patronised as the other more known seafood establishments, but there is something different and special about the food there. Now Oswald can’t give you all his secrets, but he will sit with his patrons and explain how the dish is prepared. Almost everything is done on the fire wood grill, which he says is pimento and logwood.

You must ask for some of Ossie’s sweet and spicy sauce for dipping with any of the fried seafood options, but by far the best thing is the jerk fish, which is basted with fish-infused oil as it is taken from the grill and then topped with freshly chopped herbs, onions and escallions; the smoke from the grill with pimento wood and seasoning is perfect. There are some unique seafood preparations, such as “Boil pon top”, a local favourite made with chunk fish, as well as grilled bammy, instead of steamed or fried, among others.

Now I love love love Oswald’s food, but the only thing I don’t like is the 40 minutes’ drive from Mandeville, and especially when I’m already hungry. In that case, if you know what you want you can call ahead and order when you are turning off at Gutters towards Alligator Pond.

This restaurant is a must if you are in Manchester; it is rustic but comfortable with very friendly staff. The seats are practically on the water and the full effect of the sound, sight and smell of the sea enhances the experience. Prices are competitive, too. Oswald’s is open from breakfast to dinner every day and until the last customer leaves.