A slice of warm coconut sponge cake arrived topped with lemon zest and served alongside a glass of cold-pressed apple juice. The light, delicate nose was full of summer garden memories. To taste, the Panel enjoyed the zest and tang of grapefruit rind, plum sauce, pear tarts dusted with mace, and wild fennel shavings.

Water championed delicate aromas of tinned peaches, thyme blossom and heather honey. The palate, too, was elegant, with lemon sherbet, cane sugar and marzipan floating across the tongue.