The smell of sweet peat smoke greeted the Panel; aromas of singed heather and a fresh sea breeze mixing with battered sausages and grilled cod wrapped in Parma ham. In the taste we have moved inside a beach hut sheltering from the rain; lamp oils with sandalwood fragrance are being lit, some are smoking pipes with aromatic tobacco, others cigars. With water the aromas are back outside; the salty sea breeze and over the white embers of the barbecue, glazed honey and mustard sausages as well as king prawns are waiting to be eaten. The taste is now sweet, fried honey bananas, fruit kebabs and grilled pineapple skewers.