An air of sophistication rolled in as the butler, clad in a vintage dinner suit, presented us with a silver tray on which were neatly arranged cucumber sandwiches on white bread and venison carpaccio garnished with rosemary and thyme. Wonderfully fragrant champagne and gin cocktails arrived with a plume of lavender that remained fresh with elements of mint as floral smoke wafted past.

Water was added from a crystal decanter to release notes of lime chocolate and walnuts. A sense of age brought us to an old wardrobe that once housed an engine driver’s overalls, still reminiscent of mothballs and damp smoke. Finally an elegant platter was served of pickled herring, porcini mushrooms and roast beef followed by crackers, apricot pickle and virgin olive oil.