We prepared a BLT sandwich with crunchy bacon, sweet chunks of lobster, tomato and herb-spiked mayonnaise. On the palate we turned a common bratwurst into a currywurst (iconic German street food), grilled until the skin was crispy then sliced, diced and smothered with a spicy ketchup sauce. After reduction, cheese rounded it off nicely as we enjoyed a ploughman’s platter of smoked applewood cheddar and a Stilton with mango and ginger combined with ash rolled apple slices and caramelised red onion chutney which gave this a fascinating undercurrent of smokiness. Following fourteen years in an ex-bourbon hogshead, we transferred this whisky into a shaved toasted and re-charred 1st fill PX barrique.

KAN AFHENTES ELLER SENDES I STARTEN AF JANUAR 2023!