The nose transported us in vintage cars to exotic locations (leather sofas, Iranian rugs).We felt excitement and anticipation; Benedetti was rosining her polished violin. A sumptuous buffet was presented – including hibiscus flowers in syrup, elderflower fritters, sticky dates, cashews and dark honey cake – there was also a seafood table with oysters and barbecued prawns. The palate, however, was the star turn; at natural strength intensely tasty, without any aggressiveness – barbecued ribs in sauce, honey-smoked ham, cigar ash, treacle toffee, dry oak, clove and leather. Sweeter with water, we found the honey, caramelised nuts and heathery smoke lip-smacking, delightful and perfectly integrated.