Tasting Notes
The damp smoke of smouldering bonfires and sea water on embers engulfed kelp in rock pools while deep notes of cocoa powder and coffee grounds were sprinkled over toasted rye bread. An unexpected sweetness washed over the tongue like burnt caramel and a marmalade glaze on roast beef and bay leaves. After a few drops of water we enjoyed the tingle of rock salt covered liquorice and a peppery sauce on Chinese crispy seaweed. The seaweed brought iodine and iron filings that merged with sweet herbal flavours against the mouth coating textures of waxed jackets.