For my last meal on earth it would have to accommodate a bit of travel into the proceedings. For openers I would invite all my closest friends and family and we would begin in the Skybar of The Clarke Cooke House on Bannisters Wharf in Newport Rhode Island to catch the sunset and quaff down the best Spicy Margarita with a salt rim. Having lived in Newport I spent many a magical summer evening in this all American New England institution. The setting is absolutely magical and holds so much nostalgia for me. Newport was such a special home to me and my family and its holds a part of my soul forever. 

We would then hop on a flight to Harbour Island in the Bahamas and continue our evening at our home there on the beach. We would set up a long table on the deck overlooking the ocean with nothing but the moon and candlelight and live acoustic music playing.  We would start with a glass of Champagne and a selection of sushi rolls which is mainly a vehicle for the soy sauce and wasabi which I find very addictive. I love avocado so there would need to be avocado in every roll.

For the main event we would move on to well marbled rib eye steak, chips and a fresh butter leaf salad and vinaigrette. A large oozing head of roasted garlic to melt over the streak and plenty of Dijon mustard. We could wash that down with a beautiful full bodied red like a Tignanello.

For pudding we would need sweet and savoury. For the sweet part I would ask for vanilla ice cream and warm Dulce de leche or a treacle tart and for savoury an incredible cheese board featuring Stilton, Brie, Parmesan, gooey Gorgonzola and a crumbly dry cheddar with port. 

After all that we would walk down the beach and sit by a bonfire and finish with a mint tea to digest it all! We would need a small pot of minstrels to have with the tea. It signifies to me the end of the evening normally but this time we wouldn’t go straight to bed. We would all stay up, crank up the music and dance like crazy under the stars and then fall asleep on a blanket on the beach.