Cask No. 85.102 France crème caramel) with honey-glazed pork

crème caramel) with honey-glazed pork chops and whispers of wood spice (cinnamon toast

124 - A carpenter's bench

chilli-glazed apricots

Spanish hot chocolate

Cask No. 85.102 France crème caramel) with honey-glazed porkWe followed our noses to the polished mahogany dresser, mixed fennel seeds with plum liqueur, then added a pinch of wet moss, sliced apricot and pine foliage soaked in apple brandy. The palate was a direct flight to Spain, with sherry alongside orange, almonds and apple empanadas. Water introduced chocolate, sugar dusted ensamada drizzled with crme de cassis, and chamomile on the nose. We finished by chewing on red liquorice, supping on a red wine