The brined turkey will be air-dried in the refrigerator for at least eight hours, on the wire rack that will go into the roasting pan.

Additional bowls supply broth, sour from bamboo shoots, and curry, perhaps best with strips of sukuti, beef air-dried in-house into a pliant jerky.

During a recent visit, I dipped chewy strips of air-dried cod into Faroese butter and tasted mutton sausage that whiffed gloriously of Scottish haggis.