Description
Fire and crepe suzette, the perfect match 🔥
At The Devonshire in Soho, named the UK’s No.1 gastropub in the Top 50 Gastropubs 2026, chef Ashley Palmer-Watts flambés his crepe suzette with a navy-strength orange liqueur. In his words it’s 57.7%, with notes of cognac and brandy, and it’s what gives this classic French dessert its flames and its finish.
The liqueur is High Fidelity, made by The Forgotten Spirits Co, the spirits company Ashley co-founded.
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