The nose carried the rich opulence of truffle oil with old leather and the subtle spice of sandalwood. Sweet notes oozed like treacle on charcoal and toffee apples delivered fruit that morphed into oranges on a bonfire and tropical fruit in syrup. Delicate wild flowers appeared through a smog of applewood smoke to merge with mixed herbs and salted butter.

Burnt toffee introduced a palate that delved into sticky barbecued ribs and roast pork glazed with marmalade. A hint of heather and violets reconsidered floral qualities however the finish arrived with roasted chestnuts dipped in salt and toasted marshmallows on the end of charred sticks.