Description
Barbecued king prawns and lobsters took a roll in heather honey and lavender ash before they had a quick shower in cloudy lemonade. Bellows of steam and smoke then filled the air as we doused our beach bonfire with sea water, and coated cantaloupe melon in smoked seaweed and sticky salted marmalade. Reduction delivered green notes of fresh turf and lemon balm, while camphor-laden muscle rub cleared the nose pipes. Chocolate notes now mingled with gooseberries and satsumas, teeing up a finish of seaweed and ash. After spending 23 years in an ex-bourbon hogshead this was transferred to a second-fill Spanish oak oloroso hogshead for the remainder of its maturation.