Peated
What an intoxicating scent – scallops and mackerel barbecued on a peat-fired grill, crumpets made with burnt honey butter, and creamy sea-salted caramel fudge. On the palate we were served pan-fried venison steak with rosemary potatoes and a blackberry sauce, plus a glass of white burgundy wine with a delicate toasty and smoky hazelnut flavour.