Glasgow Botanic Gardens Cail Bruich restaurant

By Catherine Marshall
Updated April 24 2016 - 1:24am, first published 12:15am
Potager garden in the Botanic Gardens. Photo: Catherine Marshall
Potager garden in the Botanic Gardens. Photo: Catherine Marshall
Scallops, seaweed and samphire. Photo: Catherine Marshall
Scallops, seaweed and samphire. Photo: Catherine Marshall
Scottish summer fruits. Photo: Catherine Marshall
Scottish summer fruits. Photo: Catherine Marshall

Delicious things are emerging from the cracks in Glasgow Botanic Gardens. They're sprouting from the pathways that thread beside its rockeries and through its woodland copses. They're snaking through the gaps in wrought iron fences and creeping over the bridge that spans the serene River Kelvin. Chef Chris Charalambous crouches down beside the timeworn railings and pulls at some weeds growing from the footpath. He flicks away the soil caking their stems, pops them into his mouth, chews and swallows. "This," he says, "is bitter cress. You can use it in a salad, as a wee garnish."

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