Rupert and Tom, aka The Buck and Birch are a pair of innovative chef-foragers, also responsible for award winning drink Aelder Elixir. They have a depth of knowledge and passion for plants which goes far beyond the current trend for putting some wild garlic on the menu and calling it foraged.

This year they are putting on a series of pop-up dinners combining seven courses of wild treats with matching botanical cocktails in collaboration with award winning mixologist Miran Chauhan. You can join them this weekend, Friday is sold out, but if you go fast, you may be able to secure a seat at the communal table on Saturday. Tickets here.

Earlier in the year I joined them for a walk along the River Esk, once one part of our industrial heritage, now a habitat to a surprisingly diverse amount of wild and plant life.

Pip and Rupert discussing the day's foraged finds

I also had the pleasure of being their guest for an earlier dinner in this series, where we celebrated spring with a snowfall of dried sakura petals and the best moules frites I've ever eaten. Each course was filled with surprising flowers, weeds and herbs from Scotland's wild larder.