We were greeted by a warm wood burning fire with some heather and peat being thrown on top. Additional aromas are that of bacon frazzles, rosemary oil, ham steak and dried cured saltysalami. In the background is the smell of a plastic paddling pool in the warm sunshine. The taste was like the end of a cigar; sweet, smoky and hot. The heat was also like that of hot metal grills barbecuing burgers and sausages. With water, aromas of grilled chicken with a lemon and coriander marinade next to well-used snorkelling equipment with a hint of salt and chlorine appearing. The taste is now like a citrus refresher sweetie, scented candles, Bavarian smoked cheese and an ashy charcoal note in the finish.