Description
Burnt orange and mulled wine spices complemented hazelnut praline, roasted chestnuts and cognac before apple crumble was served with custard and coconut. A burst of fresh ginger, nutmeg and cinnamon on the palate paved the way for a wave of sweetness delivering butterscotch, marmalade and fruit and nut milk chocolate. With a few drops of water came a bouquet of roses, carnations and rosehips alongside poached pears, fennel seeds and the lychee character of gewurztraminer wine. We munched toasted hot cross buns spread with ginger marmalade, before a slice of vanilla sponge cake served with orange peel and dark chocolate icing. After spending 12 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.