Freshly baked banana bread arrived with a topping of walnut icing and nutmeg while the juiciness of lemon zest and apples joined pineapple sherbet and pear schnapps. The palate carried delicious creamy textures with coconut and vanilla. Pears served with ginger and clove syrup mellowed into lemon drizzle cake and after dinner mint chocolates. A subtle floral aroma of heather arrived with water before the fruitiness returned with pears, pineapples and limes mixed together in a sorbet. The palate again embraced vanilla cream but now with orange zest, quince jelly and hints of sage while chocolate flavoured breakfast cereals lingered on the finish.