The nose wafted caramel popcorn and golden syrup, then deepened to sauna wood, burnt twigs dipped in honey, toasted marshmallows and dried seaweed. The palate suggested a bonfire of driftwood and peat, tatties roasted in the embers (with sour cream and chives), burnt sage leaves and a hint of neoprene – sweet, oily and dirty – yahoo!

With water, the nose gave us honeycomb in a seaside cave, cured ham, olives in brine and swinging in a burlap hammock between two walnut trees. The taste was now a wow! – tar, liquorice, smoke and iodine, orange, leather, teriyaki tuna and balsamic cooked chestnuts.