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For lunch the artist had marinated mozzarella
We had a good old breakfast ‘fry-up’ consisting of eggs
Victoria sponge cake and lilies of the valley whilst others got sauté potatoes with sea salt and rosemary
On the palate clearly the spirit played the first fiddle with a fizzy
Cask No. 137.4 Deep rich & dried fruits For lunch the artist hadCask No. 137. 4 Ye olde fish mines of Norwich! England A surprisingly fragrant and enticing nose full of mineral salts and bluster. Lemons and limes, herbal ointments, a distant burning hospital, medical embrocations, jasmine tea, gorse flowers, pea soup and ham hock with a dollop of piccalilli. There's even touches of wildflowers such as daisies and carnations in the distance. Water brings out clover, nutmeg, chamois leather, tarragon, crispy fish
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