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The nose started cleanly – nettles, lemongrass and menthol – before bourbons, custard creams, party rings and walnut whip appeared, complicated by hints of maple-cured bacon. The initial palate was dominated by coconut chocolate bars and sambal; later on we identified liquorice, peppermint oil and coal tar. The reduced nose offered some odd fruity notes – cloudy cider, lemon peel, pineapple, gooseberry and chutney; those early biscuits had now sweetened to fudge and golden syrup. Sweeter on the palate too – custardy, cinnamony pastel de nata, Edinburgh rock, a chocolate flake and whipped ice cream – sweet and delicious, with mouth-coating and chalky textures.