Like some steam-powered kitchen, puffs of funnel smoke swirled around grease-coated cogs and buckets of petrol marinade. We stoked the fire with more pencil boxes ready to cook the madeira chicken terrine and sticky toffee pudding. Beef cheeks bubbled in a sweet bramble and sherry jus as parsnips were prepared with a glaze of heather honey and shisha tobacco. Adding a drop of water combined orange muscat wine with peat oil to accompany smoked sausages and guinea fowl served with toasted acorns and wild mushrooms. Enticing aromas from spicy Swedish meatballs combined with oily glazed ham as a toot from the horn declared we were coming into port. After spending 25 years in an ex-bourbon hogshead this was transferred to a first fill Spanish oak Pedro Ximénez hogshead for the remainder of its maturation.