The nose was as nutty as a pie-eyed professor – macadamias, Brazils, cashews, almonds, peanuts – savoury too – pulled pork, roasted peppers, onions, thyme and sage – then straw, treacle, honey, smoke and coal on a puffer’s deck. The neat taste was as lively as an acrobat – with manly sinew and muscle tumbling powerful flavours of orange peel, coal, treacle, tar, bouquet garni and sanded beech wood. The reduced nose became sweeter; butterscotch, fresh donuts, seared scallops, lobster shells, lemon and mint. The palate was now savoury, herbal, buttery, woody, chalky, but beautifully sweet and tasty. A strange one from the island of deer.