OUR ALTERNATIVE BAKED IN RECOMMENDATION
Marmalade-glazed German sausage was served with sweet wholegrain mustard laden with orange oil on a bed of singed coconut and oak ash. The oak came forward on the palate where it was joined by heaps of cinnamon, cloves and bay leaves. Spiced peaches then flowed into mulled whisky before mint emerged on the finish. With water, the marmalade was spread over toasted oak staves and joined by creamy orange creme brûlée. Apple-scented tobacco smoke appeared on the palate alongside chocolate-coated dark cherries, Black Forest gateau and cask char mingling with peppermint leaves. Eight years in an ex-bourbon hogshead before being transferred to a toasted Caucasian oak barrique.