Cask No. 53.458 Speyside Buttery textures suggested croissants and

Buttery textures suggested croissants and baked banana bread

but we also discovered honey lemon lockets

jamon Serrano

shellfish and tuna sandwiches

The former dotes on flowers

Cask No. 53.458 Speyside Buttery textures suggested croissants andImagine grilled sardines slathered with garlic, olive oil, chopped fresh coriander, paprika, sea salt and pepper, plus lemon juice and zest. On the palate we stayed with a maritime dish, this time, Spanish braised octopus in a sweet paprika sauce served with olives and a glass of manzanilla sherry. Water added a rich creamy note wonderfully balanced by the sweet smoke of a miso soup with crispy smoked tofu. To taste, we sat around a bonfire on the