Pork chops, smothered in olive oil, rosemary and smoked paprika, sizzled on the hot charcoal of a Viking burial ship alongside lemons and limes rolled in coal-dust muscle rub. The strong scent of thymol wafted from the Viking bathroom, mixing with minty toothpaste, oily cured meats and smoked duck.

Adding a dash of water, the bonfire crackled as we steamed prawns and crabs with seaweed and a few rose petals. Our taste buds were now enlivened by the sweetness of marmalade-glazed ham, honey on toasted crumpets, and smoked pineapple dipped in rock salt. Fresh mussels bubbled in a pot, balancing the sweetness with the maritime herbal tones of oregano and Thai basil. Bottled for the 2024 Campbeltown Whisky Festival.