The nose neat started with a malty and herbal note as well as blackcurrant leaves and bramble bushes before we all opened a pack of sun-dried raisins and Haribo Tangfastics. This was followed by a surprisingly creamy, sweet lime chili coconut custard poured over a Granny Smith apple pie on the palate.

Water added warming aromas of rhubarb butter crumble, toasted hazelnuts and vanilla cinnamon candied almonds while the taste now had plenty of juicy red apple slices dusted in cinnamon and a rhubarb compote with mango, vanilla ice cream and nutmeg. In the long finish we found Vietnamese grilled lemongrass chicken – all pretty unusual but that’s what made this an exhilarating escapade.