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venison goulash
Plenty of polished wood and new leather boots to start with but with time dark fruity sweet aromas of puff pastry plum tartlets as well as steaming blackcurrant and blackberry crumble appeared
whilst to taste - charred pineapple margarita with sage and a ‘blooming’ hibiscus flower in syrup at the bottom of a flute filled with Champagne – the stuff that dreams are made of
The mussels in creamy white wine sauce and lobster bisque had already been served and we were just searing juicy scallops and king prawns with sweet chilli sauce
Passing the amusements with fruit stalls and shooting galleys our noses lead us to the fish and chip stall with the aroma of hot vinegar
Cask No. 66.154 Lowland venison goulashCask No. 66. 154 Robocow Highland, Eastern The Panel found themselves squarely in an old highland farmyard at first nosing. Bags of earth, hay, silage, soot, old tool boxes, hessian and a big medicinal aspect with notes of mercurochrome and TCP. Charred pineapple, peat oils, bacon and salty minerals also appear. With water the smokiness gets louder with notes of soy sauce, burning heather, smoked lobster and a slug of 80 shilling beer. The palate