Tasting Notes
As waves crashed over the deck, the galley staff cooked up a storm: barbecued lobster drizzled with thyme and rosemary-infused olive oil plus pilchards coated in black olive tapenade. A waft of heather and lavender smoke introduced Isle of Mull cheddar rolled in ash with smoked salmon, peppered mackerel and a glass of mead. Adding water unveiled an altogether funkier course of goat's cheese, blue cheese and farmhouse chutney served on barnyard straw bales with jasmine tea and scorched wedges of lime. Closing the meal, mackerel paté fused with ancho chillies, Arbroath smokies and menthol sweets arrived in a haze of fine soot and ash. Bon appétit, shipmates.
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