Clove oil and bonfire smoke suggested bygone cough syrup drizzled over barbecued banana and rum and raisin fudge. A drying mouthfeel then wrapped fine tannins around smouldering cherry wood and cinnamon sticks dipped in apple sauce.

It was with a good dash of water that it really came alive, however. Now lavender smoke engulfed chocolate-covered toffee bars in an old tea chest that was sticky with peat tar and pine sap. Scorched plum jam mingled with cherry liqueur garnished with thyme and served with charred venison chops, coriander seeds and wood ash mixed into fragrant runny honey.