A complex nose – sweet, salty and medicinal, with light smoke – panellists mentioned salted popcorn, gammon with pineapple, seaweed and various impressions of wood. With water, we imagined sea-breezes and bold sailors strutting along a breakwater, by oyster shells and dying barbecues; also sweet suggestions of apricot Danish and Edinburgh Rock. The palate was fascinating – maritimenotes joined by citrus (including Terry’s chocolate orange), clove-studded gammon, oak, ash, white pepper and coal-dust. The reduced palate found sweet tobacco, floral flavours (lavender, Parma violets) and the dryness of heather smoke and barbecued meat and shellfish. The K Foundation burned £1,000,000 here in 1994.