We were presented with a stunning arrangement of coconut and almond white chocolate truffles combined with a bouquet of flowers. On the palate it was smooth and silky at first, like a vanilla yoghurt with fresh fruits, nuts and a sprinkle of mint, followed by a big hit of aniseed spice, before moving nicely into fragrant rosewater territory.

Water added malted milk biscuits and fudge on the nose while the taste was that of salted caramel and sugar-coated cashew nuts. In the long finish we had an interesting combination of cinnamon swirls and Battenberg cake next to a lemon, lime and chilli sorbet.