Wafts of smoke and chimney soot danced to the spicy and vibrant rhythm that burnt pencils drummed out on a mango set ablaze by a blowtorch. Then prawns and bananas boogied their way over a flaming grill as maple syrup and heather honey drizzled on to a singed scone. With water, sliced apple and ham tangoed in the fragrant smoke alongside orange chutney with the zing of nutmeg and a little coconut charm. Mango and banana returned for an encore with gooseberries, lemon peel and coconut sponge dressed in an almond tutu. After four years in an ex-bourbon hogshead, this was transferred to a heavily charred second fill hogshead.