This had plenty of goodness on the nose neat: butterscotch, crème caramel, sticky toffee pudding, hot chocolate and roasted chestnuts in cinnamon butter. To taste we found creamy pork tenderloin medallions, served with a sauce that included dijon mustard, herbes de provence and a rose harissa paste. Following reduction, we sat on a wooden veranda in a rocking chair smoking a pipe and eating macerated strawberries with balsamic and black pepper. On the palate, we tucked into a traditional Italian sweet bread called pandoro, which at the festive time of the year had turned into stella di pandoro with chantilly custard cream and cranberries – bellissima!