Our noses enjoyed mostly culinary impressions – smoky barbecued chicken (marinated in yoghurt and herbs) and something fried in tempura batter, served with tartare sauce, lemon wedges and plum chutney. On the palate we also found a mentholic, medicinal vibe, like muscle rub or a visit to the dentist; the finish flicked a little dragon tail of chilli heat, zesty lemon sherbet and ash. The reduced nose sailed towards the Mediterranean – preserved lemons, blood orange, stuffed vine leaves, fennel seeds and olives. The palate found sweetness (rum and raisin fudge, blackcurrant jam); herbal smoke and salty goat’s cheese rolled in ash.