“It smells like a rosebush on fire” was the first comment before charred raisins, toasted oak and Indonesian style satay being grilled and served with a spicy sauce appeared. The palate arrived with force as a chili creamy heat; syrupy sweet fruits provided the dance floor on the tongue as the peat smoke performed a Highland fling.

After the addition of water, we were burning pencils instead of roses and made smoked salted butter toffee while to taste a dark chocolate bar filled with smoky ginger and lemon ganache – refined and elegant while at the same bold, reassuring and daring.