Seville service

Aromas combined Turkish delight, fresh rhubarb and pineapple in an old wooden spice box with custard powder, pink wafer biscuits and vanilla ice cream. Ginger and chillies emerged on the palate before toasted barley and fruit chutney joined dried coriander, condensed milk and spiced rum. Adding water released lavender, brazil nuts and toasted sesame seeds while marmalade was served on toast with green bananas and candied cherries. Marmalade continued on to the palate to be joined by juniper berries, liquorice sweets and caramel shortbread. Mixed herbs blended into a herbal liqueur before becoming dry vermouth on a spicy finish.