There was an initial youthfulness that led us astray. An immediate blast of petrol, peat and sheep wool. In time though, things softened out and the complexity of age shone through with smoked olive oil, sardines in sea salt, squid ink, anchovy paste and sooty waxes. Citric notes of preserved lemons, canvas, graphite oil, seawater and beach pebbles strewn with mineral salts. Water gave us peppered mackerel, smoked white fish, salt baked cod, lighter fluid, black olives, limestone, soy sauce and lanolin. The mouth was hugely medical and drenched in mercurochrome before revealing smoked mead, putties, gentian eau de vie, diesel and anthracite embers. After reduction there was a palpably greasy pettiness, creel nets, iodine drops, eucalyptus tea, pinecones, smoked paprika, grapefruit juice and Atlantic bluster.