Kippers gripped in a lobster’s nippers

Things opened with big smoke on the nose – burnt sage, burnt seaweed and kippers wrapped in medicated bandages, with a sideshow of lemon bonbons. The palate was a tremendous sweet and smoky combo; we witnessed lemon curd, chocolate rice crispy cakes, pineapple and mango arm wrestling valiantly with lobster tails, strong menthol lozenges, English mustard and smoked chipotle. With water, the delightful nose combined lemon squeezed on smoked fish, barbecued prawns and tarry ropes with spiced fruit cake and liquorice. The palate was now bright, fresh and zesty, delivering grapefruit, margaritas, blackcurrant boiled sweets, pink pickled ginger, dry smoke and charred padron peppers.