Conkers in a bonfire

We all went bonkers with conkers as we threw them into a bonfire and listened to the explosive noise that sounded like a firework display. Sweet and juicy on the palate, our freshly squeezed pineapple was enriched with some sugar cane syrup and topped with raisins served in a wooden goblet. Water added spiced marmalade on toast, fudge and milk chocolate caramel wafers. We were then served a bowl of porridge with raisins and dried fruits accompanied by a wooden spoon, while to drink we had hot, spiked mulled cider. Following seven years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.