Elegant aromas presented white chocolate, cherry blossom and tokaji dessert wine alongside soft marzipan on a vanilla sponge cake and apple crumble served with creamy custard. The palate neat delivered fresh strawberries on a sherry trifle and sultanas soaked in Armagnac before richer notes of marmalade on fruit loaf combined with honey, guava and toffee apples.

Ice cream wafers and caramel waffles coated with maple syrup, hazelnut praline and cinnamon emerged with a few drops of water. The juicy fruits of satsumas, baked pineapple and tinned peaches now combined with baklava, liquorice and cocoa nibs in latte coffee on the finish.