Barbecued pulled pork sandwich

A sooty and sweet, smoky scent immediately filled the room, reminding us of a barbecued pulled pork sandwich smothered in a homemade barbecue sauce, with crispy onion strings and tangy coleslaw. On the palate, we found peat-smoked kippers and gherkins next to flame-charred pork scratchings and, in the finish, ashy strawberry-flavoured marshmallows. Following the addition of water, the Panel nosed sweet smoked Spanish paprika powder as well as roasted hazelnut shells and, in the background, a smouldering tarry driftwood beach bonfire. To taste, this was a fascinating mixture of miso soup, salt-cured sardines and preserved lemons – yet at the same time, vanilla blancmange and gummy bear panna cotta.