Clotted cream on a nectarine

Sweet and fragrant aromas combined juicy red toffee apples, pineapple and melon with butter and honey on brown toast. The buttery notes thickened into clotted cream before morphing on the palette into butterscotch, vanilla and coconut cream. Amid raspberries and Turkish delight emerged a deeper temperament that embraced tobacco, aniseed and cough sweets flavoured with wintergreen. Water enhanced the marriage of sweetness and savoury as the stone fruits including nectarines, apricots and Victoria plums mingled with hazelnuts, Brazil nuts and oily cured ham. Chalky textures in the mouth laid a delicate veneer over oranges, mandarins and bruised apples while gooseberries and lemongrass turned to coriander and Thai basil on the finish.