At the Royal Botanic Garden Edinburgh, the changing seasons shape far more than the landscape. They guide what’s grown, what’s harvested, and ultimately what appears on the plate.
This approach has recently been featured in The Times, showcasing a seasonal recipe created for our Royal Botanic Garden Edinburgh counters. Developed by Heritage Portfolio Development Chef Lizzie Arber, the dish draws directly from the Garden’s onsite organic Kitchen Garden, celebrating the moment where winter gently gives way to spring.
Using resilient winter greens and herbs harvested at their peak, the recipe reflects a close working relationship between the kitchen and the garden. It’s a true expression of Plot to Plate - a philosophy that values seasonality and a deep respect for nature.
In making the most of the allotment’s harvest, which totals up to 1.5 tonnes every year, our teams create food that feels grounded and purposeful. This way of cooking reduces food miles, supports biodiversity and encourages a more sustainable approach to dining, without ever compromising on flavour.
We’re delighted to see this ethos shared in The Times, and hope it inspires both home cooks and hospitality professionals to reconnect with the rhythms of the seasons.
Read the full feature in The Times and discover our spring salad recipe.
Right this way to discover more about what Heritage Portfolio has to offer - with sustainability at its core.
Learn MoreCelebrate the season with menus bursting with the fresh flavours of summer. From vibrant vegetables and fragrant herbs to freshly caught seafood, seasonal berries and exceptional meats, each dish is thoughtfully crafted to showcase the very best ingredients at their peak.
Available across our venues, discover bright, seasonal flavours, creative cooking and memorable dining experiences throughout the summer months.
