rum and brandy. A splendid backbone of peat and medicinal flavours backed up by liquorice, banana, rosemary & a distant dunnage warehouse. We imagined the formation of a tar pit, enveloping all around it and creating the most fragrant smoke. It’s oily & medicinal with warming & spicy elements like bonfire oranges & ginger bread. Now an entire field of pineapple plants fell victim to the advancing tar, sending sweet tropical soot into the air. A touch of water gave notes of iodine & honey glazed peat. We cooked sweet glazed Chinese pork belly in the tarry heat as the pit consumed gorse bushes and fizzled as it was flecked with sea spray. The sweet sherry influence came through in the form of a peaty prune juice cocktail. Sweet and salty seaside vibes had us hearing gulls. The smoke gradually subsided leaving citrus smoked brine and ash in its wake.