Boozy pears and sherry trifle

The nose had sherry fruit trifle and peaches preserved in brandy, coconut flakes and toasted walnuts, manuka honey and maple syrup, hessian straw and beer barm. Intense dark sweetness on the palate made us think of cherry-studded fruit cake, birnenbrot and thick-cut orange marmalade, followed by a warming finish of black pepper and nutmeg. Water sweetened the nose further, suggesting treacle (almost molasses), cinnamon buns and boozy pears, while the palate, after a brown sugar and cinnamon-flavoured sweets intro, ended up with dry curry spice mix, willow twigs and roast venison with cranberry sauce.