Dry roasted peanuts and chargrilled pineapple joined seaweed and iodine before sweeter notes of vanilla slices and heather arrived. An underlying dark fruitiness expanded on the palate into prune juice and bramble jam that perfectly blended with liquorice and lavender. Appropriate amounts of ash and char then led us to barbecues with scorched scallops and banana.

Water released more oily maritime character with lobster and seaweed on a seafood platter. Then charred lemons and crushed raspberries brought a fruity sweetness with vanilla and marshmallows in a pina colada. Delightfully oily textures coated the mouth as ash-infused orange syrup comforted the soul like eating chewy flapjacks in the  warming glow of a beach bonfire.