There was a lot of smoke but without the fire; smoked bacon, smoked sea salt, hot and cold smoked salmon, smoked mackerel pâté, smoked scallops and smoked brown sugar. The taste neat had some chili heat, some sweet fruity sangria and, what should not be coming as a surprise, plenty of big, deep and penetrating smoke with some crackling homemade pork scratchings in the finish. Water released smoked plum lemonade (grilling the lemons before adding them), smoked apple chutney as well as Arbroath smokies with cream and mustard, while on the palate a never ending sweet smoke and savoury chili heat sensation.