Tempted by the familiar aromas of fresh straw and old leather we ventured further to discover a world of citrusy treats. Lemon cheesecake along with lemon drizzle cake were initially dominant but opened the doors to elderflower sorbet and a very boozy trifle with a trickle of golden syrup and lashings of vanilla custard.
The palate carried a peppery spice with crystallized ginger before turning to lemon peel and hot apple tart. Water presented sweeter and softer fruits with pineapple, toffee apples and jelly sweets. Floral elements appeared as parma violets and Turkish delight combined before finishing with seasoned wood dusted with muscovado sugar.