Our various ailments were cured by hospital corridors, antiseptic bandages and a hot stone massage, so we lit the beach bonfire – nutty smoke and pork grilled over rosemary. The palate also had a light medicinal lick – ointment on roasted nuts, then popcorn, vanilla, lemon peel and balsamic-glazed seared scallops. With water, the nose pitted cinder toffee, marshmallows and pistachio ice cream against coastal rock pools. The palate combined flame-fired almonds with oysters and lobster claws dipped in sherry; a beautifully balanced feast. We combined two 10-year old ex-bourbon hogsheads from the same distillery into this cask for further maturation and marrying.