An intriguing start brought us green bell peppers, nettle tea and gorse bushes in bloom alongside apple sauce, ginger and rhubarb with a squeeze of lime. Flavours danced on the tongue with chilies, cloves and the fizziness of fermenting apples before sweeter characters of Madeira cake and honey emerged.

After a dash of water however we found ourselves in a shower of sherbet, fruit jelly sweets and cherry cola. Caramel and honey rained down in a precipitous display of sweet delights and splashed onto blueberries, blackcurrants and juniper beside cranberry jam and coriander before the finish arrived donned in strong green tea, dark chocolate and tree bark.