Coastal daunder to a blazing pomander

The aromas led the Panel to a coastal village, where crème caramel with treacle warmed the café, and espresso fumes were complemented by local honey on a charred crumpet. Nearby, bonfire ash drifted, as hints of rubber, orchard fruits and vanilla lingered in the briny seaside air. On the palate, more crème caramel unfolded alongside bitter oranges, horseradish, minted strong coffee and a freshly lit pomander. With water, sherbet lemons, toasted caraway seeds, truffle oil and aromas of a barbershop blended beautifully. This stood up well to water, the reduced palate delivering glazed honey and maple syrup bacon, more bitter oranges, grapefruit juice and a chilli-ginger mouthfeel. The tongue-drying finish was underpinned by slate, pear drops, bonfire ash, herbal smoke and burnt hazelnut shells.