The Hunting Party: Get ready for the most gripping, hotly-anticipated crime thriller of 2018. Lucy Foley

you live here too?’ I ask him.

      ‘No,’ he says. ‘Fort William – with my wife and kids.’

      ‘Ah,’ I say. ‘Have you worked here long?’

      He nods. ‘Since the current owner first bought the place.’

      ‘What do you do?’

      ‘Whatever needs doing. Odd jobs, here and there: working on the pumphouse, at the moment, down by the loch. I bring the supplies in too: food, the bits for the cabins.’

      ‘What’s the owner like?’ I ask, intrigued. I imagine a whiskery old Scottish laird, so I’m a bit surprised when Iain says, ‘He’s all right, for an Englishman.’ I wait for him to say more, but he either doesn’t have anything to add, or is reluctant to do so.

      I seem to have run out of questions, so it’s a relief when the Icelandic man asks about the deer-stalking, and the whole table’s attention is turned to that. It’s as if the idea of a hunt, a kill, has exerted a magnetic pull upon everyone’s attention.

      ‘We don’t hunt the deer just for the sake of it,’ the gamekeeper says. ‘We do it to keep the numbers down – otherwise they’d get out of control. So it’s necessary.’

      ‘But I think it’s necessary for another reason,’ the man – Ingvar – says. ‘Humans are hunters, it’s in our very DNA. We need to find an outlet for those needs. The blood lust.’ He says the last two words as though they have a particularly delicious flavour to them, and there’s a pause in which no one quite seems to know what to say, a heightening of the awkward tension that’s plagued this meal. I see Miranda raise her eyebrows. Perhaps we can all laugh about this later – it’ll become a funny anecdote. Every holiday has these moments, doesn’t it? ‘Well, I don’t know about all that,’ says Bo, spearing a piece of venison, ‘but it’s delicious. Amazing to think it came from right here.’

      I’m not so sure. It’s not terrible, exactly, but I could have done so much better. The venison is overly flavoured with juniper, you can hardly taste the meat, and there isn’t nearly enough jus. The vegetables are limp: the cavolo nero a slimy over-steamed mush.

      I’ll make up for it tomorrow evening. I have my wonderful feast planned: smoked salmon blinis to go with the first couple of bottles of champagne, then beef Wellington with foie gras, followed by a perfect chocolate soufflé. Soufflés, as everyone knows, are not easy. You have to be a bit obsessive about them. The separation of the eggs, the perfect beating of the whites – the timings at the end, making sure you serve them before the beautiful risen crest falls. Most people don’t have the patience for it. But that’s exactly the sort of cooking I like.

      It’s a relief, to be honest, when the dessert (a rather limp raspberry pavlova) is finally cleared away.

      As everyone is readying to leave, Julien motions us all to sit back down. He’s had a bit too much to drink; he sways slightly as he stands.

      ‘Darling,’ Miranda says, in her most silken tones, ‘what are you doing?’ I wonder if she’s remembering last New Year – in the exclusive environs of Fera at Claridge’s restaurant – when he stood up out of his seat without looking, only to send a waiter’s entire tray of food crashing to the ground.

      ‘I want to say a few words,’ he says. ‘I want to thank Emma …’ he raises his glass at me, ‘for picking such a fantastic place—’

      ‘Oh,’ I say, ‘I haven’t really done anything …’

      ‘And I want to say how special it is to have everyone here, together. It’s nice to know that some things never change, that some friends are always there for you. It hasn’t been the easiest year—’

      ‘Darling,’ Miranda says again, with a laugh, ‘I think everyone gets the idea. But I absolutely agree. Here’s to old friends—’ she raises her glass. Then she remembers, and turns to me. ‘And new, of course. Cheers!’