A strong maritime scene conveyed sea kelp and shellfish before burning heather drew us into a dark place of dirty engine rags, chimney soot and thick tar. The palate was equally as thick with sticky textures that merged herbal cough medicine with prune syrup and salted blackcurrant jam. Dense plumes of smoke billowed from burning wood and bonfire ash while nutty cereals came with a squeeze of lemon.

A dash of water brought us tarry ropes and brine along with oily smoked mackerel and a few spent fireworks. The heavy theme continued with thick treacle mixed with soot and ash while seafood was served on charred banana skins along with a glass of Madeira wine.