The nose struck a balance between sweetly roasted chestnuts with smoked almonds and a filthy maritime manner that fused seaweed and kippers with anchovy butter. Wafts of smoke from burning coconuts combined with freshly baked granary bread as nut oils and salted cashews coated the tongue. Sweet flavours of digestive biscuits and dark chocolate faded into cold coffee and peat with time. A dash of water enhanced salty seaweed and brine aromas, now with aniseed, rock pools and barnacles on muddy welly boots. Barbecued banana skins then arrived with salted vanilla ice cream and crushed Brazil nuts while on the finish, we found toasted cereals and herbal tea.