What is in season in Glasgow. and what to order when the market changes.
Spring
- Wild garlic: Wild garlic carpets the woods along the Kelvin and the Clyde in spring, turning up in soups and pestos on West End menus through April and May.
- Sea trout: Scottish sea trout runs the west-coast rivers in late spring, appearing on the fish boards at Crabshakk, Gamba and The Finnieston.
- Forced rhubarb: Early Scottish rhubarb brightens desserts and brunch plates across Glasgow from March, from Cottonrake bakes to cranachan variations.
Summer
- Langoustine: West-coast langoustine is at its best through summer, landed from Loch Fyne and the sea lochs and grilled simply at the Finnieston seafood counters.
- Scottish berries: Perthshire and Ayrshire strawberries and raspberries flood the markets from June, going into brunch plates, tarts and Scotland's cranachan.
- Mackerel: Oily, cheap and abundant in summer, mackerel is grilled or smoked along the Clyde coast and shows up on Glasgow small-plates menus.
Autumn
- Grouse and game: The grouse season opens on 12 August and runs into autumn; venison, partridge and pheasant follow onto menus at the Ubiquitous Chip and Two Fat Ladies.
- Loch Fyne oysters: Native and rock oysters from Loch Fyne are at their prime as the water cools from September, shucked at Crabshakk, Gamba and the loch's own oyster bar.
- Wild mushrooms: Chanterelles and ceps come out of Scottish woodland in autumn, thickening risottos and game dishes across the city's kitchens.
Winter
- Haggis, neeps and tatties: Burns Night on 25 January puts haggis, mashed neeps and tatties on every menu; Stravaigin and the Ubiquitous Chip cook their own year-round.
- Scallops: Hand-dived west-coast scallops are sweet and firm in winter, seared and served with black pudding at Glasgow's seafood rooms.
- Neeps and root vegetables: Swede, kale and root vegetables anchor winter cooking, from Scotch broth to the sides that come with a proper roast.