Celebrating the joy of spring with a seasonal take-away menu, at Pollokshaws Burgh Hall in Glasgow.

I was invited to Scotland by SPOT Design Market to create a one-off menu of take-away dishes and paired cocktails.

MENU + COMPLIMENTARY COCKTAIL

Combining seasonal foraged ingredients with incredible Scottish produce:

Dandelion flower tempura w/ wild garlic aioli (vg) | £10 includes free cocktail

Shiitake, pumpkin & miso skewers (2) (vg) | £12 includes free cocktail

Dexter beef & dripping toast w/ blue cheese & nasturium | £15 includes free cocktail

Raspberry, white chocolate & lilac sundae (v) | £12 includes free cocktail

Each dish also came with a complimentary cocktail and suggested pairing:

• Elderflower & citrus fizz (Dandelion flower tempura w/ wild garlic aioli)

• Melon & chilli margarita (Shiitake, pumpkin & miso skewers)

• Gorse honey & whisky sour (Dexter beef & dripping toast w/ blue cheese & nasturium)

• Rhubarb spritz (Raspberry, white chocolate & lilac sundae)