Colour: Apricot blush
Flavour: Oily & Coastal We felt like filling our plate from the buffet at a garden
party. Whilst some got smoked mackerel salad with beetroot, sweet potato and
horseradish seasoned with red wine vinaigrette, others enjoyed sweet cured
marinated herring and new potato salad with sour cream. The main course was
sweet and slightly ashy, barbequed succulent herbal sausages, Swedish
meatballs, dry-cured smoked ham and summertime sweet pickles. With water, the
vegetarian option, grilled glazed kebab skewers with courgette, aubergine, cherry
tomatoes and pepper in a honey mustard oil dressing and in the finish, slightly
burnt with a hint of ash, marshmallows.
Drinking Tip: At a garden barbeque party.