The nose exuded sweetness (toffee, muscovado, apple crumble), marmalade on toast and wood shavings; also hot cross buns, dried flowers and bacon fries. The palate was unctuously sweet (butterscotch, candy corn, crème caramel) with honey-glazed pork chops and whispers of wood spice (cinnamon toast, fennel seeds, turmeric).
