The nose evokes a candy factory, with all the machinery working – outside there is a barbecue with mackerel and chestnuts roasting; runny honey mixed with balsamic and heather burning in the distance. The palate is rather curious – sweet-cured herring and salt and chili prawns, dried seaweed, light nut oil and liquorice. The reduced nose conjures a beach bonfire with hickory smoke and tarry driftwood; peppered salami, treacle scones and burnt jam tarts (blackcurrant). The palate becomes sweeter – sugar-coated fennel seeds and Willy Wonka’s chocolate factory – also an applewood fire cooking lobster and herb sausages – spearmint and ash to finish.