Sweet aromas of cloves and antiseptic merged with burnt crab, smoked kippers and vanilla pods smouldering in the smoke of wet driftwood in a peat kiln. On the palate, gammon arrived cured in iodine while the aromas of burning sausages wafted up through the thick soot of a chimney and appledwood-smoked hazelnuts were made into praline and chocolate truffles.

Water brought back clean hospital aromas but now with grilled fish, roasted mangoes and tar-covered ropes at the end of the pier. Smoked almonds, hot cocoa and coconut then mingled with cinnamon buns and a seafood platter on the long finish.