A potpourri of dried petals and leaves from a variety of flowers infused with tangerine oil combined with a new Barbour jacket, a hint of stem ginger spice and a spritz of sea salt spray made this an invigorating zesty, oily, waxy fragrant experience.

Mouth-filling sweet poached pears in honey, ginger and cinnamon syrup before a gentle spiced apple cake with a salty sweet lemon drizzle topping took over in the long finish. Diluted, like a snuffed out vanilla-scented candle next to a plate of gravlax (cured salmon served in a honey mustard sauce) and on the palate salted caramel sauce and a tangy vanilla lime smoothie.