Tasting Notes
Green pine wood crackled and hissed in harmony with sizzling bacon, mackerel fillets and whole lemons on a barbecue deep in the woods. Next in line for the flames were lamb chops, coated with cumin and mint. A gust of fragrant smoke was like inhaling mouthwash and muscle rub, directly into one's brain. A few drops of water cast our thoughts to the Western Isles of Scotland, with a reminiscent combination of beach barbecues and prawns grilled within a coating of sticky heather honey. Finally, tender cuts of lamb were added to the sizzle frenzy, lavishly adorned with rosemary, fennel seeds and marjoram.
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