That smell was ...

The new dessert was delicious. Apple tarte Tatin. For those who require more information that means apple rounds baked on a pastry base of caramelised sugar that is cooked topsy turvy style and its serving suggestion, the option of vanilla creme anglaise. So good on such a damp day. The watercress soup and crusty bread was the essential first course, the healthy starter. The cubed and seared salmon fillets piqued the palate's interest before the ever so spicy meatballs and chat potatoes. Someone recently told me that they like to start with dessert just in case they die after mains. A novel approach to dining and a concept to be considered for future reference. I should have been most unhappy if I had died before sampling Stephen's newest dessert sensation.