The nose greeted us with an exuberant display of cut grass, tart plums and lemon drizzle cake. A waft of spice danced between pink peppercorns and sandalwood whilst being wrapped in a delightfully creamy texture that sat somewhere between linseed oil and butter. This progressed towards custard cream biscuits and soft pears with lemon boiled sweets as we approached the peppery palate.

A spicy warmth cooled to mint and menthol on the tongue as wondrous flavours of praline and toasted pine nuts emerged from dry hessian sacks. Soft sponge cake arrived with a topping of dark chocolate and hazelnuts as floral notes merged into putty on a finish of fresh straw and wood.