We dunked French fries into vanilla and caramel milkshake as the assembled company spread ripe plums, crème brûlée and Black Forest gâteau on to burnt toast. The fries translated on to the palate, cooked in sesame oil and seasoned with parsley. A peppercorn sauce, dark chocolate and double cream followed, served with peanut butter infused with rose water. The addition of water gave us an explosion of bananas and rum, red gooseberries, sour black cherries and granny's trifle. The reduced palate was awash with golden syrup, cake batter and toasted cashews. After 10 years in an oloroso butt, we transferred this to a second fill puncheon for the remainder of its maturation.