As chef presented us with honey nut cornflakes crowned with kumquat and molasses, we finished dipping bacon-wrapped croissants in wheat beer. On the palate, cinnamon toffee apples were served with farmhouse cider, a pecan danish and toasted coconut chips dipped in chocolate, all washed down with a glass of apple juice. Water offered a rustic nose, evocative of heritage puddings swimming in condensed milk and topped with chantilly cream. The palate by now was bread and butter pudding, orange zest, bay leaf, and vanilla and cinnamon custard.