Each course was presented and introduced at table by the Brigade. Our appetite was titillated with a truffle scented mushroom and roast onion tart. The light crust was as crisp as a brûlée and slipped down well in a few bites with Donna Paula Sauvage Blanc from Argentina. The first course, which Jonas declared was his favourite from the menu offered a classic combination of horseradish, in house beechwood smoked salmon and strawberry-sweet slow charred beetroot topped with pearls of caviar. It paired well with the ripe white peach and zesty lemon of Chateau Lestrille Capmartin Bordeaux ending with a long toasty note to complement the artfully smoked salmon.

Onto the main course; lions mane for the vegetarians and hogget for non game fans. Medallions of venison along with dainty lozenges of crispy breadcrumbed haggis and a rich red wine jus was accompanied by Shiraz from Sula Vineyards India. This full bodied dry red wine had smokey vanilla, blueberries and mocha on the nose.

Dessert was a firm favourite. Rhubarb three ways; frozen crumble, parfait and poached offset by Woodruff scented ice cream and a shower of pecan granola. Sweet quince and pear scented Kardos Tundermese Fairytale Tokaj with fresh acidity added a luscious but not cloying finale.

Coffee alongside irresistible home made sweet treats provided a chance to thank Chef Jonas for a most enjoyable meal.