A new pair of leather sandals baked in the heat of the sand on a sun-drenched beach in the Algarve. The wisp of wild fennel, limestone and thyme drifted in the air. The palate took us to the other side of the Atlantic, slicing into a Jamaican ginger cake topped with candied rose petals and toffee, raspberry jam and browned butter. Water pulled the toffee forward and introduced jasmine alongside dark brown sugar on the nose.

A gentle oak spice underlined the palate now, complemented by blackcurrants and cocoa powder, chewy pretzels and vanilla custard.