Below deck, musky smells and mucky motor oil were apparently oblivious to the party happening upstairs. With the sea air blowing through our hair, we sliced through the salted caramel topping and thick biscuit base of a splendid lemon cheesecake. With the hot rays now beating down, it was time for some coconut-scented sunscreen, before ice cream was served in oyster shells, adorned with fluffy marshmallows, pink wafers and raspberry sauce.

Adding water revealed gooseberry sorbet with honeycomb, as the tugboat bobbed around the harbour. With delightful textures a darker side emerged that sprinkled madeira cake with cocoa powder, and added another dollop of vanilla ice cream for good measure.