Captivating and enthralling

Looking at the comments from the Panel members, the aroma neat was hard to pin down: rubber and glue, polish and caramel, but also overripe pineapple, red apples, key lime pie and rosehip tea. On the palate, overripe bananas were being barbecued, as grilled pears were served with honey and chilli powder, while in the finish we found butterscotch and toffee. Following reduction, canapés of savoury choux buns filled with chervil and chives arrived, along with rosemary and thyme. To taste, the mild flavour of aniseed came from the chervil but with a sweet, fresh spearmint mixed in with cracked black pepper and sour apple hard candies, making this a captivating experience.