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from a peppermint butterscotch pumpkin mousse followed by very tasty and moreish chicken fingers served with a honey dill dipping sauce
In celebration of Feis Ile 2020
The first whiff was maple syrup on porridge and oaty flapjacks
fennel seeds coated in bitter chocolate
lanolin and cherry bakewell tart
Cask No. 95.67 Texas from a peppermint butterscotch pumpkinCask No. 95. 67 Cosy with a kick Speyside, Lossie We were presented with a mug of steaming, spicy Aztec hot chocolate made with real chocolate, spiced with cinnamon, vanilla and, to add a little kick, some chilli pepper. On the palate we all felt the heat, but we stayed in the kitchen. Warm, thick and super chocolatey with those chillies firing on all cylinders. After reduction, a lot calmer on the nose with aromas of ginger cake, nutmeg and candied