The next course was extraordinary: millionaire shortbread and chocolate wine. The first was simply the biscuit, with a layer of caramel and one of chocolate. It was sensational. To make the chocolate wine, Heston sirs a flamed and reduced red wine punch into melted chocolate, then spins it in a centrifuge to remove any solids. Go to The Hinds Head for that if nothing else.

Marco’s rating 19/20