We imagined sitting at a freshly polished wooden table, a lit scented (pine and lemongrass) beeswax candle as the centre piece and preparing grilled scallops in a white wine sauce. To taste a slightly burnt bagel spread with a caramelised pineapple cream cheese seasoned with a pinch of Pimenton Dulce (sweet smoked Spanish paprika powder). With a drop of water the aroma was that of using chalk paint for redecorating wooden bay window frames facing the sea whilst we chewed on salty liquorice, bonfire toffee, rich dark chocolate with a peppermint cream fondant centre and salvia bonbons filled with fresh sage extract.