Our noses were tickled by pepper, mustard, straw mats and sawdust, but it settled to jellied fruits, blackcurrant chews, orange jelly, fruity toffee, tinned pineapple and syrup sponge with custard. With water, those black pepper clouds parted and the sun shone on ripened orchard fruits (apple, pear, peach, apricot, cherry). The palate offered a warm peppery tingle, hinting at nutmeg and chili; we also found honey, toffee, fruit pastilles, blackcurrant, lemon, ice lolly sticks and some biscuit-y dryness. In reduction, fruits of the forest were balanced nicely by hints of humbug, pepper, liquorice, leather and tea.