The sweet fragrance of carnations, pink roses and lemon sherbet mixed with banana sweets, strawberry tarts and marzipan sandwiched in a vanilla sponge cake. Waves of spice and fresh ginger on the palate softened to orange caramel, honey and fudge before vanilla complemented freshly chopped oak.

With some water we found the soft fruits of guava, raspberries and pears poached in port and served with toasted coconut, heather and charred oak staves. The spice had now mellowed to pink peppercorns and a dash of wasabi while golden raisins, marshmallows and breakfast cereals morphed into red liquorice with hints of salt on the finish.