A minty, chalky freshness greeted the Panel before golden-coloured dried jumbo raisins, as well as sliced melon, served with a sprinkling of ginger appeared.  On the palate neat cracked black pepper crispy flatbread with salty butter and quince jelly before the sweeter taste of flapjacks, apple crumble and a maraschino cherry on a bamboo cocktail stick took centre stage. After a drop of water, we prepared a hot, sweet malted milk drink and toasted semolina pudding with pine nuts and cinnamon before we bit into a crisp Granny Smith apple, typically acidic but with that slight sweetness as occurring during storage. Fresh, fruity, sweet and a dry finish - gripping!