We cooked beef tenderloin with a chocolate chili sauce, made Dundee marmalade and baked a malt loaf, while next door someone got out the emulsion paint and started decorating. On the palate we flambéed with Grand Marnier before a sherried fruity sweetness appeared that reminded us of sun-soaked raisins and dark sweet cherries.

After reduction, duck a l’orange with that crispy, crackling skin alongside pink peppercorns ground over strawberries emerged. The taste was that of a banana milk shake accompanied by treacle tarts and fig rolls. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill Oloroso hogshead that previously contained whisky from distillery number 73.