If you never thought it would be possible to get snooty about chilli con carne, the guys behind Lincoln Chilli are ready to prove you very, very wrong, and they’ll go above and beyond to show you what a real chilli should taste like. They’ve put together a stonker of a Thanksgiving meal for an event on 21 November which will feature all the familiar flavours of a holiday roast, but in slightly a different guise. Instead of cranberry sauce, the dinner kicks off with a cocktail made with fresh cranberries, ginger reduction and mezcal, while rather than serving a baked ham, there’s a starter of pork belly. Mains are, unsurprisingly, a variety of different chilli options – you can choose from turkey, beef or veggie. Pud is a homemade pumpkin pie, before an excellent finale: a digestif of Copper Fox Distillery Virginia Rye.