Caribbean dreams in Campbeltown

We prepared a mango and avocado salad, the fresh fruity sweetness combining with the creaminess of the pear, plus a little punchy, yet not too strong, honey mustard dressing. This had a very pleasing smooth texture, like a silky vanilla custard with a hint of lime and mint poured over a melon medley next to boozy baked, caramelised bananas. Following reduction, we imagined drinking a coconut chai latte overlooking Campbeltown harbour on a sunny day listening to palm tree leaves rusting in the breeze. On the palate, we found coconut cornbread with a sweet lime butter and, in the finish, a refreshing, salted caramel ice cream.