We opened a paper bag filled with warm pan-fried cinnamon bananas and mini doughnuts filled with strawberry jam and quince jelly as well as packets of chocolate covered raisins and sugar-coated sweet fennel seeds. On the palate neat big and boisterous; slices of a dense, rich luscious carrot cake and dark Jamaican gingerbread with ham, mango chutney and pecan tea sandwiches. With a drop of water; treacle tart, pain au chocolate and candied pineapple slices appeared on the nose and the taste was now like tempting dessert trays with a cup of Earl Grey tea and a glass of Sherry.