Honey, ham and lamb

Cinnamon butter melting on warm croissants joined salted caramel and heather honey while Iberico ham and glazed pork were served with green melon. Custard tarts emerged on the palate before chestnuts and praline combined with apple pie richly flavoured with cinnamon, nutmeg and orange skin. Deep notes became amplified with water as roast beef, grilled haggis, and sage and cranberry sausages joined leather and sandalwood incense. A thick and viscous texture now wrapped around roast lamb and glazed pork while parsnips and carrots were roasted with cinnamon and nutmeg. After 12 years in an ex-bourbon hogshead, this was transferred to an American oak Pedro Ximénez hogshead.