Peated
Sweet aromas of cloves and antiseptic merged with burnt crab, smoked kippers and vanilla pods smouldering in the smoke of wet driftwood in a peat kiln. On the palate, gammon arrived cured in iodine while the aromas of burning sausages wafted up through the thick soot of a chimney and appledwood-smoked hazelnuts were made into praline and chocolate truffles.