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We made caramelised fried apples and served them on top of buttermilk biscuits topped with vanilla ice cream, whipped cream and lightly salted caramel sauce. On the palate we had a drink of Batida de Coco, a popular Brazilian cocktail using cachaça, coconut milk, passion fruit and fresh lime juice all garnished with grated nutmeg. Following reduction, we carried on with the drinks theme preparing a white wine sangria, lemon and apple slices with a tropical spin adding mango, kiwi and pineapple. The taste is a cranachan crumble - raspberries, heather honey, double cream and oatmeal topping with plenty of clotted cream.