We found intriguing notes of poster paints and tarragon at the start of the journey. Salt and pepper cashews, smoked vanilla and pickled ginger glided on top of a wave of delicate incense. Sea salt roast pork gave way to peppered mackerel as the theme became more maritime by the second. Squid ink, gravlax, brine and pungent peat smoke were present, as someone threw a handful of winter spices on the bonfire (cloves, cinnamon, star anise). With water the peat really surges, with caramelized (almost burnt) sugar. To finish we found mint, lamb skewers and a moreish salty, smoky tang.