We all loved the nose neat. The scent of parma violets, serrano ham, melon, pine trees, a bed of moss with lavender, sea salt and honey-glazed bacon-flavour corn snacks put smiles on our faces. The smiles grew even bigger when we tried it. The smoked bacon was now infused within an Old Fashioned cocktail, as we enjoyed smoked mackerel salad with lemon, red onion, olive oil and fresh mint.

Water added a grilled Dover sole (with lemon again) and a caper dressing served with roasted parsnip potatoes. On the palate, we found saffron and rosewater ice cream with smoked lemon s’mores. Following three years in an ex-bourbon hogshead, we transferred this whisky into a heavy toast, medium char refill hogshead.