On our last day, we trade our tartan scarves and leather jackets for protective hairnets and white lab coats, as we enter the smokehouse of Loch Fyne Oysters to watch the production of its award-winning smoked salmon. Using a secret brine blend of brown sugar and sea salt, before it is gently smoked over shavings of retired whisky casks, the silky streaks of smoked salmon feature a delicate oaky note, just like a white Burgundy. Shortly after, we got down and dirty with a little amateur oyster shucking competition, where yours truly took a good four minutes, sweating and twisting to pry open one shell. For some perspective, Patrick McMurray beat Gordon Ramsay with a whooping 39 oysters in one minute—#NBD.