Innovative combinations

I never tire of eating at Ar Bord (Gaelic for “Our Table), the small, family run restaurant in the village. We never know what is going to be on the menu but we know that the ingredients will have travelled the shortest distance possible, from a nearby farm or hedgerow, a close island or the sea round the nearest headland. 
I  apologise for the lack of photograph of the crab starter; I had finished it before I thought about a photo! But I did manage the pheasant main course and most of the gingerbread pudding. Who would have thought of smoking milk to make ice cream? I don’t think I would like a cone with a scoop of this but the pairing with the gingerbread and toffee apple sauce was sublime!