Some of us got on the nose neat vanilla custard, Victoria sponge cake and lilies of the valley whilst others got sauté potatoes with sea salt and rosemary, fresh carrot juice and a Bloody Mary garnished with a celery stalk and lemon wedge. On the taste initially sticky, bittersweet Seville orange marmalade followed by banana ice cream all culminating in a juicy cranachan trifle.

With a drop of water the bananas were now caramelized and on the palate we enjoyed traditional Jewish egg bread called challah with salted butter and Manuka honey as well as a glass of Galliano Italian liqueur.