The drink would be two things... A great Whiskey sour has to be with a peaty whisky like a Laphroaig, with fresh egg white maraschino cherry and angostura bitters, then a beautiful bottle of Chateau Ducru-Beaucaillou which was a wine my father bought me on my birthdate of 1970. We were not allowed to touch it for 20 years, it still remains one of those special wines for me, we had 6 magnums each….
The starter would be scallops cooked over hot coals in the ½ shell with butter, garlic, thyme, lemon zest, and a drizzle of olive oil & LJ….
The main course would be a 3-week dry aged 1kg rib of beef cooked over hot coals, seasoned with Maldon salt & crushed black pepper, charred on the outside and cooked medium rare, rested for 30 mins, served with triple cooked chips, cooked in beef dripping and a delicious bearnaise sauce.
Pud would be a classic Tarte Tatin with lashings of homemade vanilla ice cream.
