Cask No. 80.53 France creme caramel

creme caramel

and apple and rhubarb crumble

burnt raisin scones and dark chocolate quinoa crisps

limestone and straw mats

With the addition of water we cooked haggis and served it in a whisky peppercorn sauce

Cask No. 80.53 France creme caramelHaving just buffed our oak table to a high sheen using quality wax polish we felt we deserved a treat in the form of thin slices of pata negra (Iberian Spanish ham) from the tastiest part known as la maza. Other flavours were those of spiced fig jam with red wine, cloves, black pepper and carob coated brazil nuts. Water lightened the scent a little as we got roasted pumpkins, chocolate cinnamon brioche, plum jam and gingerbread on the nose. To taste,