One of Scotland’s most unusual venues has embraced the Year of the Snake by planting a host of Far Eastern treats which will be served up to diners to mark the Chinese New Year. As head chef at the award-winning Gateway Restaurant at the Royal Botanic Garden Edinburgh (RBGE), Ben Harrison has access to unusual fresh fruit, veg and herbs from all around the world which are grown on the site. After putting his head together with Ben Dell, community gardener with the Edible Garden Project at RBGE – they marked the biggest date in the Chinese calendar by sowing and serving a crop of tasty Oriental goodies, including pak choi, chop suey edible chrysanthemum, wong bok Chinese cabbage, Tastsoi, Mizuna and Mibuna.

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