Coal dust and salt crust

Sooty, grassy and enticingly dank on the nose, this came across like a great barbecue accompaniment, with side plates of salt-cured meats and french fries sprinkled with vegetable boullion. The palate was a smoked brisket, plus a slab of cornbread dipped in clarified butter, served alongside chanterelle mushrooms seasoned with crystal salt. Water gave the nose pancetta, warm ciabatta and a rocket salad featuring bell peppers and rosehips. The finish was much like the nose, with a coal dust and salt crust, drizzled with blossom honey.