The next course was some of his home made liqueurs, of which the blackberry whiskey was a particular hit around the table.
|Carl in the centre of the picture|
So, in future at Manaros, for celebratory meals we will offer the blackberry whiskey liqueur as an aperitif and a foraged salad and a hot nettle frittata. Then perhaps the gorse flower ice-cream and a sloe gin to finish. What do you think? Perhaps we should offer these things as an alternative - a liquer, a special foraged salad and a special ice cream and perhaps some home baked rye bread as an additional extra, something to try, rather than a main item in the meal? It should be a great talking point.