A perfumed nose lightly presented Turkish delight, lavender and nasturtium flowers as we tiptoed over fresh watermelon and pink grapefruit like Tinker Bell on helium. Suggestions of nectarine and mandarin trickled on the tongue with golden syrup, mead and the warming glow of fresh ginger as walnuts and dates suggested darker intentions. Water opened hessian sacks filled with malted barley and porcini mushrooms on rich tea biscuits. From the shadows now emerged brooding clouds of dark chocolate and leather as juniper berries rained down on strawberry fondant fields. Liquorice stick joined marmalade and blackcurrants as rosemary and thyme appeared on a finish that was bound in well-seasoned wood.