We cooked beef tenderloin with a chocolate chilli sauce, made Dundee marmalade and baked a malt loaf, while next door someone got out the emulsion paint and started decorating. On the palate we flambeed with Grand Marnier before a sherried fruity sweetness appeared that reminded us of sun-soaked raisins and dark sweet cherries. After reduction duck a l’orange with that crispy, crackling skin alongside pink peppercorns ground over strawberries emerged. The taste was that of a banana milk shake accompanied by treacle tarts and fig rolls. Following twelve years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill Oloroso hogshead.