Smells of a brewery mash room - dried yeast, real ale, hops and doughy bready aromas; but a whiff of plasticy antiseptic, wet peat, orange syrup, tobacco brought us back. Lightly rich to taste with cookie dough, woody tobacco, honey and a bitter aftertaste; two Panellists enjoyed steak & ale puff pastry pie. With water we now had baked apples, pork sausages, Daddies brown sauce, honeyed ham with cloves and figs. On the palate it was surprisingly light but greasy (likened by one to a greasy meat pan before deglazing to make gravy) with apple strudel, overbrewed black tea and brown sauce. From the island dubbed Scotland in miniature.