Nose

Autumnal fruits with blueberries, candyfloss grapes and dried apricots. Rhubarb jam on toasted rye bread with coconut flakes and chargrilled limes. Cardamom.

Palate

Spice forward, with burnt almond nuts, barbecued corn, salted butter and peppercorn sauce. Cauliflower purée, toffee-covered prunes and sage oatmeal stuffing.

Finish

Meaty. Date sponge with ground ginger and maple-drizzled bacon.

Comment

A fruity breakfast. Rye bread and maybe a few rashers of bacon.