Fresh hay bales in the warm autumn sun were followed by charred lemons, melted butter, pineapple and brown ale. With time, an image of acacia honey, dripping from a wooden honey dipper, came to mind. This certainly packed a punch neat, with plenty of ginger and chilli before notes of elderflower lemonade with frozen berries appeared. Following reduction, the scent of toasted croissants, cocoa butter and salted caramel was met by freshly squeezed apple juice in a pewter goblet. Water helped draw out different impressions on the palate, with sweeter offerings such as lemongrass and honeysuckle tea, but also cinnamon-dusted bagels and herby barley salad with butter-basted mushrooms.