Big licks of maple bacon, sticky pulled pork over hickory smoke morphing into gooey treacle toffee, liquorice and violet. Crispy skinned fish with barbecue sauce and tropical fruit kebabs roasted over white hot coals. ‘Properly good smoke!’ one declared, he was right. Char-grilled pepper and sweet potato muddled gracefully with sun-dried tomatoes and garden canes. Water brought out a delicious feast of charred pork crackling served with a Bloody Mary. The morning after cure theme continued with more bacon, blood orange, BBQ sauce and red pesto all served in a smoky greenhouse. Wicked but very good.