Sugar-coated fennel seeds mixed with heather honey and teriyaki sauce before soaking into green moss and first aid bandages. The moss began to smoulder when we placed it on to hot coals and charred crumpets, while adding sherry to steam fresh mussels and salmon. Reduction plunged us into rockpools where we paddled alongside lobsters and crabs as the sweet aromas of cinder toffee and barbecue smoke wafted past. Smoked oysters then arrived in a whirl of dark chocolate, wrapped in delightful textures and presented alongside cinnamon buns, coffee fudge and cola cube sweets. After spending nine years in an ex-bourbon hogshead this was transferred to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.