The nose sweetened from fresh grass to brown sugar and honey, then slowly turned sweet and sour, bringing jelly chews and raspberry yoghurt, before drier notes of hazelnut shells, straw and sawdust. On the palate, the syrupy sweetness of banana fritters was balanced by the mild citric astringency of marmalade and grapefruit. It finished warmly with rye bread, nutmeg, coriander and chilli. The reduced nose had lemon zest, black pepper and cardamom, but the main thrust was the gooey sweetness of vanilla iced buns, chocolate rum truffles and marshmallows. Sweetness dominated the palate now too – hazelnut cream-filled wafers came covered in milk chocolate alongside chelsea buns and lemon bonbons – with drier woody, spicy suggestions teasing the finish.