Maritime, mineralic, salty, slightly smoky - the adjectives used to describe lobster pods, wet rope on a sandy beach, seaweed but also Iberico ham and old-fashioned dentists’ mouthwash. The palate neat was all about food on a beach barbecue; scampi, crab meat, salted prawns, smoky fish chowder and spiced lamb sausages. With water at first aromas of smouldering tractor tires which then developed into a tribe of goats arriving on the beach with the goat herder eating fish and chips. By then we started to enjoy a Ploughman’s platter with blue cheese, plum chutney and a celery stick.