Some of us were transported to a Scottish beach - a salty sea breeze, tarry ropes and pork sizzling on a barbecue. Others went further afield, to Malaysia with chicken satay infused with a punchy spicy marinade being grilled and served with a peanut coconut dipping sauce. The taste neat is big, hot, salty and ashy – it almost burns your tongue, like a Phall curry. A drop of water and the aroma turns into burnt heather and a charcoal grill being doused with sea water next to a salmon smokehouse. The taste was sweet, fresh and salty; smoked oysters and glazedham with pineapple.