The present is unforgettable

The Panellists decided to dip candyfloss and celery in sugar and lemon juice. The palate had more of a savoury tang: Norwegian brunost, black peppercorns, a tickle of chilli flakes and warm bread. With water, we found grapefruit segments steeped in orange juice, pipe tobacco and pear crumble on both the nose and the palate. A silky texture was noted, with finishing impressions of mace, cinnamon and digestive biscuits.