An aroma of freshly baked lemon shortbread cookies, traditional vanilla fudge and a bowl full of macerated strawberries prepared with sugar and citrus zest filled the room. On the palate we imagined slurping the bottom of the bowl, enjoying the sweet syrup with that lemon tang, as well as crumpets with lemon curd and clotted cream.

Following reduction, we detected an old-fashioned Victorian lemonade, vanilla chantilly cream and butterscotch sauce. To taste, we tucked into a whipped Greek-style yogurt with a lemon fruit compote, washed down with a cup of lady grey tea and accompanied by a sugar-dusted brioche with jam and cream.