Classic taste of coastal Islay

The nose conjured a croft by the sea – straw, tar, oil, rocky shore and nutty smoke – inside we found egg custard tarts, smoky bacon crisps and salmon baked with lemon and rosemary. The neat palate was lively, sweet and chalky, with coal tar soap, smoked fish and tobacco; then sorrel, curry leaf and Wonton soup to finish. The reduced nose found kitchen treats indoors (green olives, cured meats, langoustines), while outside we sipped gin with lemon on the seaweedy shingle shore. The palate was now sweet and refreshing; succulent prawns on the barbeque, ice cream on the beach and juicy honeyed pears.