Lochside glacier

We sat on a garden bench by the loch on a crisp morning, cherry trees blossoming and the lawn freshly mown. The air carried a mineralic and salty note, accompanied by hints of geranium, menthol and bergamot. Sugared almonds and candyfloss were not far behind; perhaps the fair was in town. On the palate, after-dinner treats were plentiful: apple pie, aniseed buns, manuka honey, orange jam, lime juice and syrupy tinned pineapples. With water, we were taken back outdoors. Things felt fresh and alive, one Panellist remarked, as we noted glacial air, green olive brine, crushed almonds, bacon on a bonfire, buttered sweetcorn and candied brambles. The diluted palate offered white chocolate, white pepper, olive oil, vanilla cream and a tray of warm brownies to finish.