Roasted rhubarb, caramelised oats and a pillowy whisky cream, layered up in a glass. The Scottish classic, done properly for spring.

Slow-roasted pulled pork shoulder, brined overnight, rubbed in warm spices, and served in toasted brioche buns with a homemade barbecue sauce finished with fermented rhubarb. A properly satisfying centrepiece.

A simple small-batch fermented rhubarb made with forced rhubarb and a salt brine. Savoury, seasonal, and ready in ten days. Best served alongside game, pork, and rich sauces.

A nostalgic apple rhubarb crumble with buttery oats and nuts, crisp topping, and tangy fruit beneath. A perfect comfort pudding served with custard, cream, or ice cream.