The tide thymes

The nose rose in a curl of smoke and lanolin, drifting through smoked almonds, beeswax and sprigs of sage and thyme scattered among the long grasses on sand dunes. Freshness on the palate arrived with punchy energy as cloudy lemonade joined fiery ginger and pear extract. Flatbread was toasted on a beach bonfire as we prepared oily mackerel to accompany it. Water combined the maritime hedonics of scallops, seaweed and smoked fish soup with delicious aromas of sacks of grain stored in a hay loft. The reduced palate fizzed with Edinburgh rock and bitter lemon, before turning salty and sweet as gherkins in brine merged with sour gueuze beer, while a tang of citrus tide swelled across the tongue.