Liquid medicinal smoke

Moss smouldered on a forest campfire as duck breasts, rolled in rock salt, sizzled in the smoke. A strong smell of antiseptic lotion engulfed the senses, followed by a blast of eucalyptus freshness that wrestled our faculties like camphor and menthol eye wash. The palate, however, introduced toasted black pepper oatcakes, coated with butter and served with venison salami, beef jerky, and smoked lemon sorbet. A dash of water released waves of peppermint spice that splashed the face alongside liquid smoke and chipotle chilli ketchup. Complex flavours now embraced honey-and-thyme grilled aubergine, served with salsa verde, smoked porchetta, and mixed herbs crushed with toasted pine nuts.