Each season Paul shares some of his popular recipes
At the moment we are all eagerly awaiting Spring and this time is known as the "Hungry Gap" where we are relying on some of the winter produce to keep us going until Spring finally gets underway.
This is a really popular recipe in the restaurant and quite unusual. It's great at this time of year when the parsnips have just that little bit more intensity of flavour.
With forced rhubarb now in season it's a great time to try out this quite a unique dish which Paul has carefully crafted using a relatively new Scottish gin.