Peaches, apricots and toffee apples converged on a bed of chamomile and lavender to complement the softer fruit notes of poached pears drizzled with condensed cream and a sprinkling of cinnamon. Fresh grassy notes followed onto the palate of green crunchy apples and asparagus fried in butter along with a burst of sweet chilli sauce. Then sticky toffee and fudge encased fennel and aniseed as creamy vanilla custard merged with runny honey. With a dash of water came the fragrance of Turkish delight but now with lemons, gooseberries and blackcurrant jam. Oily textures joined creamy porridge while orange sherbet faded into grape skin and firm oaky tannins.