Description
We began by spreading brandy butter on burnt toast, adding apricot jam and a twist of black pepper, before decorating it with clove. The nose took us to a dunnage. On the palate we found oranges, jam, candied peel and stewed apples as a deranged apiarist served us a slab of flame-grilled honeycomb and a glass of lemonade in an oak chalice. Water offered a plate of scones to our noses, smothered in clotted cream and served with orange segments. The palate added rapeseed oil and chocolate shavings to this delectable treat.