A classic example – the nose evoked tug boat fumes and tarry ropes, raking out the morning-after fireplace, fresh bread from the oven and wakame seaweed salad with sesame seeds. The complex palate was a feast of langoustines, smoked mackerel and kippers, with lemon juice, samphire and marie rose sauce – also red fruit jams, heather honey, liquorice and wasabi. The reduced nose combined lobster and crab claws with wintergreen and pistachio shells mixed into fire ash. The palate, still amazingly complex, had marmalade on burnt toast, barbecued prawns with pineapple slaw, toasted cashews, dandelion and burdock, fisherman’s friends, peat smoke and carbolic.