After the bonfire in the hospital parking lot we went to the pine-clad dunes and started the barbecue for our dinner consisting of honey-glazed smoked ham, gammon steak, whole mackerel with lemon, oregano, olives and Ayrshire new potatoes with sour cream and parsley. The taste neat therefore no surprise, sweet cured ham, pork sausages and a lingering mild sweet peat smoke. With water the food turned into steamed mussels and cockles, Arbroath Smokies and herring salad in a sour cream sauce. The taste now sweet and juicy like a grilled gammon steak with caramelized pineapple slices.