A blast of springtime sweetness

Our noses got a burst of toffee, caramel, honeydew melon and syrup-soaked banana fritters, then gorse flowers in an old wooden drawer. The palate spoke of caramelised almonds, vanilla custard slices, acacia honey and muscatel wine, with a finish of mace and cracked black pepper. The reduced nose wandered off in the direction of pine forests, spring hedgerows and orange blossom, the sweetness now rhubarb and custard sweets, and chocolates combining marzipan, plum and madeira. Syrupy sweet and mellow, the palate now gave us banana ice cream, honey on toast, toasted coconut and sherbet, followed by white peppercorns and liquorice.