Description
Up on a forested hillside by a freshly painted gate we were taking a break after a very wet ascent through peatbogs. Neat, the nose revealed fruit pastilles, heather honey and burning heather sticks in our portable barbecue, grilling a miso and molasses-glazed steak. On the final stretch back to the car, we kept our spirits up by snacking on sweet, blowtorched blackberries and toffee-glazed banana slices served on a bed of sphagnum moss with peated heather honey. With added water, we were seduced by the aromas of peat, woodland and something petrolic, with menthol and turpentine also in attendance. We then arrived at our Highland refuge by the Falls of Dochart: fireside rugs and soft leather seats with a pint and a whisky by the roaring fire provided much-needed comfort. Recovering from our day out, we treated our taste buds to the smoky waxiness of a vintage dram, chocolate-coated coffee beans, an ashy crème brûlée and a slice of almond cake. Just to whet our appetite before dinner …