Heather Honey, Rooibos Tea and Atholl Brose Porridge

  • Rayner Muller

Rayner MullerRecipe by Rayner Muller
Photographs – James Ross

Where Scotland meets South Africa.
I have created a Heather Honey, Rooibos Tea and Atholl Brose Porridge which combines my South African roots with some fantastic local Scottish ingredients. Rooibus literally means ‘red bush’ and is from a bush that only grows in the Western Cape Province of South Africa. The tea has a refreshing taste, almost nutty but full bodied and delicious, we drink this like the British drink their breakfast tea! Atholl Brose Scotch Whisky Liqeuer is a luxurious blend of Benromach Speyside single malt whisky, honey and carefully selected herbs. When you taste Scottish Heather Honey you are in essence, tasting the Scottish Highlands. I am excited to get the opportunity to showcase my creation, as it resembles various parts of my identity being combined together in one taste sensation


750ml hamlyns oatmeal porridge
500ml rooi bos tea water
8 rooi bos tea bags
125ml whole milk
500ml double cream
25ml heather honey
pinch of fine sea salt
500ml Athol brose whisky liqueurHeather Honey, Rooibos Tea and Atholl Brose Porridge5g agar agar
lemon curd to garnish
micro lemon balm cress for garnish


Soak rooi bos tea bags in 500ml water over night
bring tea water to a simmer and add oatmeal stirring occasionally.
add 125ml milk and stir
add 125ml cream and stir and add in pinch of salt
cook porridge for at least 10minutes
remove off heat and add honey and 25ml whisky
whip remaining cream and fold into porridge

To Plate
spoon porridge into serving bowls
garnish with few dots of lemon curd, whisky gel and finish with micro lemon balm cress.