molton brown and chef tommy banks
Fine Fragrance,  Food and Beverage,  Luxury Lifestyle

Molton Brown & Chef Tommy Banks Collaborate for The Delicious Rhubarb and Rose

A collaboration between Molton Brown and Britain’s youngest Michelin starred chef Tommy Banks, celebrates The Delicious Rhubarb & Rose Collection.

A delightful combination to tantalize the senses, rhubarb and rose is wonderfully summery and bright. Taking these scents into both beauty product and fine food brings together this wonderful blend of fruit and flowers for an exquisite experience on the body and the palate.

Molton Brown has sourced their rhubarb from West Yorkshire’s famous ‘Rhubarb Triangle’ an area known for harvesting the world’s best rhubarb.  Tommy who was raised nearby was the perfect choice to partner with, bringing Molton Brown’s gourmand fragrance to life.  Tommy has created two amazing recipes that feature rhubarb and rose – a delicious frangipane summer tart and a refreshing cocktail.

molton brown and chef tommy banks

“There is an amazing heritage behind Yorkshire rhubarb set the shaft back in the day everyone had a small patch growing in the garden. I really love to showcase this ingredient during the short. It is in season – it’s fragrance and taste has so many nostalgic memories for people.” Being original and imaginative with homegrown flavor combinations is a huge part of what I do so I was thrilled when Molton Brown approached me with the challenge of re-creating their Delicious Rhubarb and Rose in the culinary world.”

Delicious Collaboration

Foods and fragrance combine in the latest luxurious collaboration between London fragrance expert Molton Brown and Britain’s youngest Michelin star chef Tommy Banks. Pairing food and fragrance is in celebration of its delicious Rhubarb and Rose collection. Chef Banks has created two recipes to feature the Delicious Rhubarb and Rose – a frangipane summer tart (the recipe is found below) and a refreshing summer cocktail.

Local Ingredients and Flavors

Seeking the finest local ingredients is one of Molton Brown’s signatures processes, having sourced the rhubarb from West Yorkshires ‘rhubarb triangle’, an area made famous for harvesting the worlds best. Chef Tommy Banks was raised nearby, of ‘The Black Swan’ in Oldstead.

Scent Notes Good Enough to Eat

Molton Browns the Delicious Rhubarb and Rose collection is blended with tantalizing, almost edible notes. Rhubarb extract spikes a bitter top note with the zesty fuzzy yuzu fruit  accord adding a citrus twist. These contrast with the sweetness of a sugar tart base while gentle Rose extract and vanilla are reminiscent of the buttery pastry of dessert. Available in a bath and shower gel, body lotion, fine liquid hand wash, hand lotion, replenishing hand cream and limited-edition gift sets, this collection is full of indulgent pampering treats for tempting the senses.

rhubarb and rose

Delicious Rhubarb & Rose Hand Wash and Lotion Set


Delicious Rhubarb and Rose Frangipane Summer Tart

molton brown and chef banksIngredients : Frangipane

200 g unsalted butter
200 g caster sugar
200 g ground almonds
Four eggs beaten
40 g plain flour
1 teaspoon almond oil

Sweet short crust pastry

750 g plain flour
375 g unsalted butter
300 g icing sugar
one whole egg
three egg yolks

Rhubarb Jam

850 g rhubarb chopped
300 g sugar
15 g pectin

Rose Glaze

100 g caster sugar
100 g of water
20 g dried rose petals

Method: Pastry

Rub together the dry ingredients until they resemble the texture of breadcrumbs. Slowly add the egg and egg yolk to form a smooth paste.


Cream the butter and sugar. Slowly add the eggs. Fold in the almonds and then the flour. Add the almond oil.

Rhubarb Jam

Slowly bring the ingredients to the boil. Simmer gently for half an hour on low heat. Place some jam on a cool plate – if it sets when cold it’s ready. If still running, return to the heat and simmer further.

Rose Glaze

Dissolve sugar in the water. Add the rose petals and bring to the boiler. Strain through a fine sieve.

To Assemble the Tart

Thinly roll the pastry over a 10 inch tart pan. Blind bake the pastry shell for 15 minutes at 170°C. Smooth the rhubarb jam over the base of the tart shell. Add the frangipane batter and return to the oven for 45 minutes at 165°C. Remove the tart from the oven and brush with the rose glaze. Serve with vanilla custard.


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