Shipwrecked on a glistening shore, the nose rose with white and dark chocolate mousse, caramel bars and toasted crumpets spread with smoked butter. Meanwhile, the dusty air of abandoned haylofts wafted over floating debris while we foraged for clams along the coastline. The palate washed in sweet and salty waves of clamato juice stirred with honey, as blobs of hazelnut paste bobbed on the surface, before florentines and orange zest merged with a sharp strike of flinty dill pickle.

A splash of water delivered lanolin and a fisherman’s jumper, the lively hum of a Hebridean folk night crackling in on the wireless. The finish clung generously with coconut and almond oil, cranachan (a Scottish dessert made with heavy cream, oats, raspberries and whisky) and key lime pie. Finally, oatcakes topped with cultured butter, lime pickle and candied bacon provided enough to sustain a castaway in good spirits.