Hay-smoked duck breast

The Panel were greeted by a crisp aroma of thyme, poppyseed on lemon shortbread, runny honey and French unsalted butter on fresh brioche, all encompassed by a delicate heather ashiness. On the palate, we noted crystallised stem ginger, lavender and heather honey, as well as candied chioggia beetroot as a garnish on top of a dark bitter chocolate cake. Following reduction one Panellist cleaned full-grain leather boots with dubbin, while others enjoyed the aromas of pan-fried shellfish over a fire and hay-smoked duck breast. To taste, smoked mackerel and gooseberry salad combined with clover and heather honey on samphire shortbread, with a never-ending minty finish.