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With a gentle yet warm welcome we took our time to acquaint ourselves with the delicate tapestry of flavours
Water opened up fresh apple and custard
along with stewed rhubarb as one panellist suggested
cheese on toast seasoned with chilli pepper chutney and Worcestershire sauce and maple glazed walnuts were added
apricot Danish and roasted peaches – gradually a floral note emerges – maybe a flower vase on a watchmaker’s workbench
Cask No. 112.18 Peated With a gentle yet warmCask No. 112. 18 Culinary trip around Britain Highland, Southern On the nose neat this felt like a traditional English ploughmans lunch consisting of nutty golden mature cheese wedges, herb flavoured sausages, mango chutney, pickled onions, beetroot and celery sticks. On the palate neat a Welsh rarebit, cheese on toast seasoned with chilli pepper chutney and Worcestershire sauce and maple glazed walnuts were added. With water the gastronomic journey