The invigorating nose gave us cinder toffee, crème brûlée, burnt sugar, maple syrup, smoky bacon crisps, pork crackling and patchouli; also something between an old-fashioned boat-builder’s yard and an Eastern rug shop – we thought of Sinbad preparing for a journey. Adding water brought Dairy Milk chocolate in a steamroller cab and an Asian dish of prunes and roast pork. The palate was big, tasty and dark – treacle cake, pancakes and bacon with maple syrup, caramel popcorn, vanilla ice-cream, chili chocolate, caramelized apples with pork; beef jerky and leather. In reduction – sweeter and more pleasant –tarte tatin, bacon, custard and cigars.