We started by the sea, in a farmyard by the sea to be precise, crunching on smoked peanuts drizzled with chilli sauce as dried seaweed fluttered in the wind like the green locks of a mermaid. Green became the theme as on the palate came green peppercorns and olives. Then we heard the sound of tractors, ploughing through the peat to unearth cinnamon and aniseed balls. With water we washed the mud from our wellies and broke off chunks of sea salt chocolate, while from afar came the scent of green herbs, cloves and star anise. The mad concoction gave us a sense of true and unadulterated peat, as we relaxed with a mug of fresh chai tea infused with smoked ginger.